Pork Ribs with Raspberry Sorghum Barbecue Sauce

Pork Ribs with Raspberry Sorghum Barbecue Sauce
Staff Writer
Pork Ribs with Raspberry Sorghum Barbecue Sauce

Kendra Bailey Morris

Pork Ribs with Raspberry Sorghum Barbecue Sauce

These ribs incorporate two distinct cooking methods. First, the ribs are rubbed in a dry spice mixture, then cooked all day until tender. Next, they're slathered in a sweet and savory barbecue sauce made from fresh raspberries and sorghum syrup before they finally meet a hot grill. However, no worries if you're not able to get your grill going. An equally tasty alternative is to brush the ribs with the barbecue sauce right in the slow cooker, then cover, crank the heat up to high, and continue cooking for another 30 minutes. Either way, at the end of the day, you'll have a delicious, sticky, messy, lick-your-fingers-clean rack of ribs that will be a surefire hit.

Click here to see 9 Mouthwatering Rib Recipes.

4
Servings
346
Calories Per Serving
Deliver Ingredients

Notes

*Note: If you can't find sorghum, substitute light molasses. This sauce is also excellent with grilled chicken, pork chops, or grilled pork loin.

Ingredients

For the dry rub

  • 1 1/2  Tablespoon  onion powder
  • 1 1/2  Tablespoon  brown sugar
  • 1  Tablespoon  chili powder
  • 1  Tablespoon  salt
  • 1 1/2  Teaspoon  black pepper
  • 1  Teaspoon  dry mustard powder
  • 1/4  Teaspoon  cayenne

For the sauce and ribs

  • Cooking spray
  • racks pork spareribs or 1 large rack (about 4 pounds total), trimmed
  • 1 1/2  Cup  fresh raspberries or blackberries
  • small cloves garlic, chopped
  • 1/2  Cup  chopped onion
  • 1/2  Cup  firmly packed brown sugar
  • 1/2  Cup  sorghum syrup, unsulfured light molasses, or honey*
  • 1/2  Cup  ketchup
  • 1  Tablespoon  cider vinegar
  • 1  Teaspoon  powdered ginger
  • 1/4  Teaspoon  dried red pepper flakes
  • Salt and black pepper, to taste

Directions

For the dry rub

Mix all of the ingredients together in a small bowl and set aside.

For the sauce and ribs

Spray the inside of the slow cooker with cooking spray.

Cut the ribs into 2- to 3-rib portions to fit inside a 5- to 6-quart slow cooker. Generously rub the ribs with the spice mixture and stand them up against the walls of the slow cooker, thicker ends down. Cover and cook on low until the ribs are tender but still firm enough to hold up on the grill without falling apart, for at least 5 hours and up to 7 hours. (Be careful not to overcook them.)

Meanwhile, make the sauce. In a blender, combine the raspberries, garlic, onion, brown sugar, sorghum syrup, ketchup, cider vinegar, ginger, and red pepper flakes. Purée well. Strain the sauce through a sieve (pressing it out well) into a saucepan and cook, uncovered, over low heat until thickened, for 30 minutes. (You can skip straining the sauce through a sieve if you don’t mind the seeds.) Season with salt and pepper, to taste, and set aside to cool.

Once the ribs have finished cooking, preheat a grill on medium-high heat.

Baste the ribs generously with the sauce and grill them until nice and crispy and caramelized, 3-4 minutes per side. (Be careful not to let them burn.) Alternatively, sauce the ribs inside the slow cooker and continue cooking on high. Serve the ribs with any extra sauce on the side and lots of napkins.

 

Nutritional Facts

Total Fat
9g
13%
Sugar
14g
16%
Saturated Fat
3g
13%
Cholesterol
51mg
17%
Carbohydrate, by difference
45g
35%
Protein
24g
52%
Vitamin A, RAE
67µg
10%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
145mg
15%
Choline, total
63mg
15%
Fiber, total dietary
6g
24%
Fluoride, F
1µg
0%
Folate, total
80µg
20%
Iron, Fe
5mg
28%
Magnesium, Mg
63mg
20%
Niacin
10mg
71%
Pantothenic acid
1mg
20%
Phosphorus, P
340mg
49%
Riboflavin
1mg
91%
Selenium, Se
33µg
60%
Sodium, Na
650mg
43%
Thiamin
1mg
91%
Water
103g
4%
Zinc, Zn
2mg
25%

Pork Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pork Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.

Pork Wine Pairing

Tempranillo, dolcetto, gewürztraminer, or muscat with roast pork; carmènere with  pork sausage; sangiovese, pinotage, or richer sauvignon blancs for stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes.