Brown Sugar Baby Back Ribs

• 1 pound fresh or frozen blueberries
• 2 chipotle peppers in adobo sauce
• 3/4 cup honey 3 cups 12 Bones Tomato “Q” Sauce
• 1 teaspoon ground ginger

1. Preheat oven to 300 degrees.
2. Tear off a piece of heavy duty aluminum foil that is approximately 6 inches longer and 6 inches wider than your rack of ribs (basically large enough so you can fully envelop the ribs in a foil tent).
3. Be sure to lay shiny side up otherwise heat will be directed outward away from ribs.
4. Add pan spray to foil. Sprinkle smoked sea salt in a line down the middle of the foil.
5. Pat dry top of rib so brown sugar rub will not run off and lay meat side up over top of the sea salt.
6. Add approximately 1 cup (1 handful) of brown sugar rib rub to top of rib and pat down.
7. Tent foil completely enclosing rib and lay on top of sheet pan.
8. Cook for 2 hours and 15 minutes. Check to see if it’s done by wiggling a bone. If it is still tight, then tent foil back and cook for another 15 minutes.
9. Once done, sprinkle approx 2 tablespoons of brown sugar rub on top of rib and cook on broil with foil open for approx 5 more minutes.
10. Watch carefully so as to not scorch.

1. In a food processor or a blender, puree the berries and the chipotles
2. Then transfer the berry mixture to a saucepan, and add the remaining ingredients.
3. Simmer this mixture over low heat for 30 minutes, stirring occasionally.
4. Remove the sauce from the heat and cool.
5. The finished and cooled sauce can be stored in an airtight container in the refrigerator for up to a month.

I think these sound really good ~ don’t you? I may make these this weekend.

*Photo Credit: Copyright 2015 Crown Media Family Networks/Photographer: Jeremy Lee