R.O.D.-Berry Baby Backs

Oh My!!!!!  Does this look good, or what????

I have not tried this, but I think I might over the weekend.   These ribs need no marinading and the berries make them just right for this time of year!

BERRY BABY BACKS  (Alanna Kellogg)

Hands-on time: 25 minutes
Time to table: 1 hour, 15 minutes
Makes about 16 ribs

·                            4 cloves garlic, minced

·                            4 teaspoons chili powder

·                            ½ teaspoon cumin

·                            1 teaspoon kosher salt

·                            2 pounds baby back pork ribs

·                            8 ounces frozen raspberries or blackberries

·                            2 cloves garlic (optional)

·                            ¼ cup ketchup

·                            ¼ cup Splenda Brown Sugar (or S/F honey substitute)

·                            ¼ cup fresh ginger

·                            1 tablespoon balsamic vinegar

·                            1 teaspoon Tabasco sauce

Cover rimmed baking sheet with foil. Stir together garlic, chili powder, cumin and salt in small dish, rub it on meaty side of the slabs. Arrange slabs on baking sheet, meaty side up. Bake at 400F for 50 minutes.

Purée remaining ingredients in a blender. Transfer to a saucepan and cook over medium high for about 15 minutes, stirring often, until reduced by about half.

Coat ribs with sauce and bake an additional 10 minutes or until the sauce browns and forms a thick glaze. Cut slabs between bones into individual ribs and serve with remaining sauce.

NUTRITION ESTIMATE Per Rib: 124 Cal (54% from Fat); 6g Protein; 7g Tot Fat; 3g Sat Fat; 5g Carb; 2g Fiber; 219mg Sodium; 24mg Cholesterol

Mmmmm...sounds good. It doesn't take long to cook. I may try that this weekend for guests.
Thanks!

Nicolle

Okay I made these yesterday (a double batch) and had mixed reviews. Three of our guests inhaled them (and happily took leftovers) but my husband and I thought they were okay. They were spicy, yet kind of sweet. The sauce was good, but it didn't make the meat test better, does that make sense?

I used blackberries. Next time I will try raspberries.

As always, thanks for the recipe!

Nicolle

Thanks SO much for the feedback.  I never did get around to making these, so it is nice to know what someone else thought.