Ribs with Blackberry Hoisin Sauce Recipe

[powerplantop]

I cooked these Ribs in a Pit Barrel Cooker, you may need to adjust your cook times.

2 racks of Pork Ribs

For the Rub
1 Cup Dark Brown Sugar
1 teaspoon 5 Spice Powder
1 teaspoon Black Pepper
1 teaspoon Salt
1 teaspoon Cayenne Pepper

Add rub to the ribs and let sit for 1 hour

For the Sauce
1 Cup Black Berry Jelly
1/2 Cup Hoisin Sauce
1 Tablespoon Soy Sauce
2 Tablespoons Sriracha
1/2 teaspoon White Pepper

Heat and combine

After 3.5 hours brush a thin layer of sauce on the ribs.
Put them back in the cooker for 30 minutes

Brush on a second layer of sauce
Put the ribs back in the cooker for 45 minutes

Let rest for 10 minutes or as lang as you can stand it!

Video Recipe https://www.youtube.com/watch?v=GPnldNprGCI

 

[CraigC]

Man, these are next on the Egg after our move is over! Absolutely amazing looking baby backs!

 

[powerplantop]

Man, these are next on the Egg after our move is over! Absolutely amazing looking baby backs!

I am sure that the egg would do a good job cooking these up. The ribs were good!

 

[rodentraiser]

I love Hoisin sauce chicken, so I am definitely going to give these a try.

 

[Cheryl J]

PPO, that flavor combination sounds wonderful! Will give it a try. Thank you for sharing your video. I've missed them and it's good to see you back.

 

[powerplantop]

PPO, that flavor combination sounds wonderful! Will give it a try. Thank you for sharing your video. I've missed them and it's good to see you back.

Thank you! The flavor combo is really good.

I have been lurking but not a lot of time for posting.

 

[powerplantop]

I love Hoisin sauce chicken, so I am definitely going to give these a try.

I hope that you like the recipe as much as my family does.

 

[Paymaster]

Good Deal! Thanks for sharing!!

 

[powerplantop]

Good Deal! Thanks for sharing!!

Your very welcome!

 

[Savannahsmoker]

Good looking ribs

 

[powerplantop]

Good looking ribs

Thank you! We were quite happy with them. The sauce is also very good on wings.