Sticky Blackberry Ribs Recipe

Remove membrane

Preheat oven to 300°F (150°C). If ribs have the silvery membrane on the bone side, slide a small knife under an edge and pull it off (use a paper towel for grip).

Pat ribs dry with paper towels. Rub olive oil over both sides. In a small bowl mix kosher salt, black pepper, smoked paprika, and garlic powder. Rub the spice mixture evenly over both sides of the ribs. Let sit at room temperature for 15–20 minutes while you make the glaze.

Place ribs bone-side down on a large sheet of aluminum foil on a rimmed baking sheet (or use a roasting pan). Tightly wrap the ribs in foil to create a sealed packet (this traps steam and makes ribs tender).

Bake in the preheated oven for 2 to 2 1/2 hours, until tender and meat begins to pull away from the bones.

While ribs bake, combine blackberries, brown sugar, honey, apple cider vinegar, soy sauce, Dijon mustard, Worcestershire sauce, minced garlic, grated ginger, salt, and black pepper in a medium saucepan over medium heat.

Bring mixture to a gentle simmer, mashing berries with a wooden spoon or potato masher to release juices. Simmer, stirring occasionally, until berries are broken down and sauce reduces slightly, about 10–12 minutes.

For a smoother glaze, pass the mixture through a fine-mesh sieve into a bowl, pressing solids to extract as much liquid as possible. Discard seeds and solids (or reserve a few spoonfuls if you like texture).

Return the strained sauce to the saucepan. Whisk cornstarch with 1 tablespoon water to make a slurry, then whisk slurry into the hot sauce. Cook over medium-low, stirring, until glaze thickens and becomes glossy, about 2–3 minutes. Taste and adjust seasoning (add a little more salt or honey if needed). Remove from heat and stir in butter and fresh thyme until melted and incorporated. Keep warm.

Increase oven temperature to 425°F (220°C) or preheat a grill to high for finishing (if grilling, you can transfer ribs to grill grates). Carefully unwrap ribs and discard foil. Place ribs on the baking sheet bone-side down or on the grill.

Brush a generous layer of the blackberry glaze over the top of the ribs. Return to oven (or place on the grill) and cook for 8–12 minutes, watching closely so the sugars don't burn. Remove and brush with another layer of glaze.

If you want extra sticky, repeat glazing and brief roasting/grilling once more (2–3 minutes). The exterior should be glossy and sticky, meat tender and slightly caramelized.

Let ribs rest 5 minutes. Slice between bones into individual portions. Spoon any remaining glaze over the sliced ribs.

Arrange ribs on a platter. Dot with the reserved halved blackberries and sprinkle fresh thyme leaves over the top. Serve immediately with extra glaze on the side.