COTTAGE LIFE RECIPE CONTEST WINNER, 2004

THIRD PRIZE:

BBQ Blueberry Baby Back Ribs // Wayne Morningstar 

Ingredients  

4 racks baby back ribs
1 1/2 cupsregular barbecue sauce (375 ml)
3/4 cup blueberry jam (175 ml)
2 tbsp brown sugar (30 ml)
1/4 tsp dry mustard (1 ml)
pinchcayenne pepper
2 tbsp red wine vinegar (30 ml)
1 tspliquid hickory smoke (5 ml)
1 tsphot sauce (5 ml)
Instructions:

1. Steam ribs about 1 hour or until the meat starts to recede on the bone. Cool.
2. Mix remaining ingredients. Refrigerate until ready to use, up to 2 weeks.
3. Heat barbecue to medium-low and place rack about 15 cm above coals. Brush ribs with sauce. Turn often, slathering generously with sauce to coat the ribs well. Cook about 20 minutes, or until heated through and well glazed.
Makes about 6 servings.

Cottage Tips:
  1. Make the sauce ahead and steam ribs the day before for easy, last-minute cooking.