Lunch: Grilled Short Ribs with Smoky Blackberry Barbecue Sauce

Recipe by Gabrielle Qui This delicious barbecue sauce gets its smoky flavor from berries that are grilled in a perforated pan; you can use sturdy foil or a foil pan with holes punched in instead. Chipotle chiles packed in adobo amplify the smokiness of t

This recipe includes fertility superfoods such as:

Apple Cider Vinegar

Health and fertility benefits of Grilled Short Ribs with Smoky Blackberry Barbecue Sauce

Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

1 lb. blackberries
2 tsp. sweet pimenton de la Vera (sweet smoked paprika)
3 tbsp. vegetable oil
1 tbsp. garlic
1 medium onion
1/4 c. tomato paste
1 c. apple cider vinegar
1 c. light brown sugar
1/4 c. soy sauce
3 tbsp. chipotles in adobo sauce
2 tbsp. Dijon mustard
1 tsp. ground cumin
kosher salt
Pepper
2 tbsp. extra-virgin olive oil
2 tbsp. oregano
4 1/2 lb. flanken-cut beef short ribs
Thinly sliced radishes

Instructions

Light a grill. In a large bowl, toss the blackberries with the pimentón . Spread the berries in a perforated grill pan or in a foil pan with holes poked in it. Grill over moderately high heat, tossing, until the berries just start to burst, 3 to 5 minutes.
In a saucepan, heat the 3 tablespoons of vegetable oil. Add the garlic and cook over moderately low heat, stirring, until just golden. Add the chopped onion and cook over moderate heat, stirring, until softened and just starting to brown, about 7 minutes. Stir in the tomato paste and cook until glossy, about 2 minutes. Add the blackberries, vinegar, brown sugar, soy sauce, chipotles, mustard, and cumin and bring just to a boil. Simmer over moderately low heat, stirring, until slightly thickened and the berries are very tender, about 20 minutes.
Transfer the sauce to a blender and let cool slightly, then puree until smooth. Strain through a fine sieve into a bowl, discarding the solids. Season the sauce with salt and pepper and let cool completely. Spoon 1 cup of the sauce into a bowl and stir in the minced onion, the olive oil, and the 2 tablespoons of oregano. Reserve the remaining sauce for grilled chicken or pork.
Light the grill and oil the grate. Season the ribs with salt and pepper and brush with the blackberry sauce. Grill over high heat, turning once, until nicely charred, 3 minutes. Continue to grill for 2 minutes more, turning and basting with more sauce, until glazed. Garnish the ribs with radishes and chopped oregano; serve hot. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

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