👥8 people
⏲️4h 0m
🕐4h 0m
🍽️main meal
The sweet heat of this glaze pairs nicely with the smokiness of the ribs.
Ingredients
- 4 racks baby back pork ribs, membranes removed
- Kosher salt
- Meat Church Rub of choice (for class we used Honey Hog)
- ¾ cup unseasoned rice vinegar
- 4 ½ tablespoons apple cider vinegar
- 4 ½ tablespoons Worcestershire sauce (use liquid aminos for gluten free substitution)
- 36 ounces blackberries
- 9 tablespoons dark brown sugar
- ¼ cup tomato paste
- 1 cup seedless blackberry preserves
- 1 tablespoon minced habanero chile
- Smoking wood, for class we used pecan wood
- 1 ½ cups apple cider vinegar
Method
- Pat the ribs dry with paper towels and arrange on a large rimmed baking sheet. Season with salt, then rub all over with dry rub liberally. Cover and refrigerate for up to 4 hours. Bring to room temperature 30 minutes before grilling.
- Meanwhile, in a medium saucepan, bring the rice vinegar, cider vinegar, Worcestershire, blackberries, and 2 teaspoons of the dry rub to a boil over moderate heat, whisking, until the berries begin to break down, about 5 minutes. Remove from the heat. Blend the sauce and strain the sauce through a fine-mesh sieve set over a medium bowl, pressing on the solids; discard the solids. Whisk in the brown sugar, tomato paste, blackberry preserves and habanero until smooth.
- Set up the Egg for indirect grilling and heat to 250°. Place a few hunks of pecan wood directly on the charcoal. Pour the apple cider vinegar into a small spray bottle. When the wood starts smoking (about 10 minutes), set the ribs on the grate, bone side down, over indirect heat. Cover and smoke for 1 hour, maintaining 250°.
- Keeping the ribs bone side down, rotate them on the grill over the indirect heat. Sprinkle with more dry rub and spray with apple cider vinegar. Cover and grill for 2 ½ hours, rotating the ribs, sprinkling with the dry rub and spraying with apple cider vinegar every hour, until very tender.
- Lightly brush the ribs with the blackberry habanero sauce, cover and grill for 2 minutes. Transfer to a carving board, brush with sauce and sprinkle with more dry rub. Let rest for 15 minutes. Cut the ribs into sections and serve, passing the remaining sauce at the table.
