Easy Weekend Smoked Back Ribs with Homemade Blueberry BBQ Sauce

blueberries

🥗Healthier: blackberries

💰Cheaper: frozen blueberries

Frozen blueberries are more affordable and still provide similar flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

White sugar is less expensive and can be used in a pinch.

pork ribs

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Pork shoulder is a more economical cut that can still be smoked.

apple cider vinegar

🥗Healthier: white vinegar

💰Cheaper: lemon juice

Lemon juice provides acidity at a lower cost.

Keep the membrane on the back of the ribs to lock in flavor and moisture.

Season the ribs generously with your favorite barbecue seasoning, salt, and pepper on both sides.

Let the seasoned ribs sit at room temperature for about 30 minutes.

Preheat the smoker to 225°F (107°C) for low and slow cooking.

Place the ribs on the grill meat side up over indirect heat and close the lid, cooking for 1 hour.

After the first hour, spray the ribs with water or apple cider vinegar to keep them moist, continuing to spray once every hour.

In a medium saucepan, combine 2 cups of blueberries, 1/2 cup of ketchup, 1/4 cup of apple cider vinegar, 1/4 cup of honey, 2 tablespoons of molasses, 1 tablespoon of Worcestershire sauce, 1 tablespoon of Dijon mustard, 1 teaspoon of ground black pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/4 teaspoon of cayenne pepper, and 1/4 teaspoon of salt; stir to combine.

Bring the mixture to a gentle boil over medium heat, then reduce to low and simmer for 20 to 25 minutes, stirring occasionally until the blueberries break down and the sauce thickens.

If you prefer a smoother sauce, use an immersion blender to puree the sauce in the saucepan or blend in a regular blender after cooling slightly; place the sauce in a jar and refrigerate for up to 2 weeks.

After 2.5 to 3 hours, remove the ribs from the grill and wrap them tightly in heavy-duty aluminum foil to steam them and make them tender.

Place the wrapped ribs back onto the grill and cook for another 1 to 2 hours until they reach an internal temperature of 195°F to 200°F (90°C to 93°C).

Once done cooking, carefully remove the ribs from the foil and place them back on the grill.

Brush the ribs with a generous amount of blueberry barbecue sauce and close the lid, cooking for another 5 to 10 minutes to allow the sauce to get sticky and caramelized.

Remove the ribs from the grill and let them rest for 10 minutes to allow the juices to redistribute.

Brush a bit more barbecue sauce on the ribs, then slice between the bones to separate the ribs.

Serve the ribs with additional blueberry barbecue sauce on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens