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Spicy and Savory Barbecued Pork Ribs with Two Sauces
Barbecued Ribs
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These rib sauces are amazing because they blend sweet, spicy and savory all at the same time. They are unique in the different chilies they use to develop heat and flavor. And the fruit in each sauce balances the flavors for the perfect barbecued ribs.


  • Blackberry habanero barbecue sauce (makes about 1 quart)

    • 1 quart blackberries, frozen (thaw after measuring)
    • 3 cups ketchup
    • 1 cup clover honey
    • 1 cup brown sugar
    • 1 cup fresh ginger, minced
    • 1 habanero pepper, stem removed
    • 1/2 teaspoon kosher salt
  • Cranberry chipotle BBQ sauce (makes about 1 quart)

    • 1 pound red onions, thinly sliced
    • 3/4 ounce chipotle peppers, stemmed and seeded
    • 7 ounces dried cranberries
    • 3 cups chicken stock
    • 2 teaspoons kosher salt
  • Dry rub (makes about 1¾ cups)

    • 1/2 cup paprika
    • 1/2 cup chili powder
    • 1 tablespoon kosher salt
    • 3/4 teaspoon cayenne
    • 1 tablespoon cumin
    • 1 tablespoon coriander
    • 3/4 teaspoon white pepper
    • 1/4 cup granulated sugar
    • 1 tablespoon onion powder
    • 1 tablespoon garlic powder
    • 1 tablespoon coarse ground black pepper
    • 1 tablespoon dry mustard
  • Ribs

    • 2 whole racks ribs
    • 1/2 cup dry rub (recipe above)


For the blackberry habanero barbecue sauce:

1. In a blender, combine all the ingredients and process until smooth.

2. Transfer mixture to a saucepan and bring to a boil over high heat. Reduce the heat and simmer for 20 minutes, stirring frequently to prevent burning.

3. Pour the mixture through a fine strainer. Use a ladle or rubber spatula to help push the sauce through the strainer.

4. Transfer to a storage container and refrigerate until ready to use.

For the cranberry chipotle barbecue sauce:

1. Preheat oven to 350°F.

2. Add the onions, chipotle peppers, cranberries and chicken stock to a roasting pan and season with the salt.

3. Cover the pan with parchment paper and foil and cook in the oven for 1 hour.

4. Remove then puree mixture, in small batches, in blender adding small amounts of chicken stock if needed to reach desired consistency (it should be slightly thicker than ketchup).

5. Pour into a storage container and finish by mixing in kosher salt, to taste.

6. Let cool and then refrigerate until ready to use.

For the dry rub:

Combine all the ingredients and mix thoroughly. Store in an airtight container until ready to use.

For the ribs:

1. Generously sprinkle the rub over the ribs and pat it into the meat, apply more if needed.

2. Place into a deep roasting pan and cover with foil.

3. Cook in the oven for 3 hours.

4. Remove from oven and let rest.

5. Preheat the grill to medium-high heat.

6. Place the ribs on an oiled grill, bone side down, and cook for approximately 3 minutes (just enough to warm through). Then flip and cook for another 3 minutes until grill marks form.

7. Remove ribs from the grill. Let rest, slice and serve with the barbecue sauces.

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