Yield: 4 servings

Cabernet Dark Chocolate & Boysenberry Baby Back Ribs

Cabernet Dark Chocolate & Boysenberry Baby Back Ribs

Ingredients

  • 1 rack baby back pork ribs, sinew from back removed, rinsed and patted dry

Dry Rub:

  • 1/4 cup (packed) dark brown sugar
  • 1 Tbl. smoked sweet paprika
  • 1/2 Tbl. regular table salt
  • 1/2 Tbl. garlic powder
  • 1 tsp. coarse ground black pepper
  • 1 tsp. herbs de provence
  • 1/2 tsp. onion powder
  • 1/2 tsp. dried leaf oregano
  • 1/2 tsp. cajun seasoning such as "Slap Ya Mama"
  • 1/4 tsp. chipotle powder
  • 1/4 tsp. cayenne
  • 1/16 tsp. cinnamon

Wet Sauce:

  • 3/4 cup Sweet Baby Ray's Original Barbecue Sauce
  • 3 squares Ghirardelli Intense Dark Cabernet Matinee Chocolate, broken into small pieces (5 - 6 per square)
  • 1/4 cup Dickenson's Boysenberry Spreadable Fruit or Preserves
  • 1/2 Tbl. dark brown sugar
  • 1/2 tsp. balsamic vinegar
  • 1/8 tsp. coarse ground black pepper
  • 1/16 tsp. cajun seasoning
  • 1/16 tsp. garlic powder
  • 1/16 tsp. garlic salt

Instructions

  • In medium bowl, mix together dry rub ingredients until very well combined. Set aside.
  • Remove ribs from package, pull sinew from back, rinse ribs with cold water, and pat dry with paper towel.
  • Cover a large baking sheet (with sides) with heavy duty foil. Lay a second large piece of foil out onto working surface, dull side-up, several inches bigger than the ribs. Spray center (the size of the ribs) with butter flavored no-stick spray. Place ribs, meaty side up onto sprayed foil. Sprinkle with half of the Dry Rub mixture, and pat on well. Turn ribs over and repeat with rest of rub. Bring sides of foil up and roll down to meet the top of the bone side of ribs. Roll up ends to seal.
  • Pop into preheated 300º F oven for 2 1/2 hours.
  • While ribs are baking, make sauce. Add all ingredients into a small saucepan and heat over low heat, stirring, until all is melted and well blended. Remove from heat, cover, and set aside until needed.
  • When ribs are done, remove from oven, and turn oven up to 350º F. Carefully open foil package, and transfer ribs to clean foil-lined backing sheet bone side-up.
  • Coat well with almost half of the sauce.
  • When oven has reached new temp, pop into oven and bake for 5 minutes. Remove, turn ribs over, and baste with rest of sauce. Return to oven and bake 5 minutes longer.
  • Slice into serving-sized pieces and serve hot.