Baby Back Ribs with Mixed Berry Chipolte Glaze

Yield: 1 serving
Community Recipe from


  • 2 pound(s) 2 pb rask baby back pork ribs
  • 1 tablespoon(s) chipolte chili powder
  • 1 tablespoon(s) old bay seasoning
  • 3/4 cup(s) light brown sugar
  • 1 1/2 teaspoon(s) garlic powder
  • 3 cup(s) mixed berries
  • 1/2 cup(s) ketchup
  • 3 tablespoon(s) cider vinegar
  • 2 tablespoon(s) chipolte chiles in adobo chopped
  • 1 tablespoon(s) EVOO
  • 1 whole(s) medium onion chopped


  1. 1. Pat ribs dry. In bowl, mix chipotle chile powder, Old Bay seasoning, 1 tsp. salt, l/2 c. brown sugar, and 1 tsp. garlic powder. Rub all over ribs. Tightly wrap in aluminum foil; refrigerate ribs at least 2 hrs. or overnight.

  2. 2. Preheat oven to 35O°F. Place wrapped ribs in jelly-roll pan and bake 1 hr. 30 min. or until tender. Carefully unwrap; transfer 1/4 c. collected juices to measuring cup; discard remaining.

  3. 3. In food processor, pulse berries, ketchup, vinegar, chiles, 1/4 tsp. salt, and remaining 1/4 c. brown sugar, 1/2 tsp. garlic powder, and meat juices until smooth. Press through fine-mesh sieve into med. bowl; discard seeds.

  4. 4. In 4-qt. saucepan, heat olive oil on med.-high. Add onion and cook 5 min. or until soft, stirring occasionally. Add berry mixture, heat to boiling, then reduce heat and simmer 20 to 30 min. or until reduced by about one-third (to about 2 c.).

  5. 5. Prepare grill for direct grilling on med.-high. Set aside half of berry glaze for serving. Grill ribs 8 to 1O min. or until glossy, basting with remaining glaze and turning over occasionally. Transfer to platter; garnish with berries. Serve with reserved glaze.
October 2013

This recipe is a personal recipe added by Drag0nWing and has not been tested or endorsed by MyRecipes.

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