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Blueberry BBQ Pork Ribs

These Blueberry BBQ Pork Ribs are fall-off-the-bone tender, oven baked, and coated in a sweet, smoky, tangy homemade blueberry barbecue sauce. Pork ribs are seasoned with yellow mustard and a savory dry rub, baked low and slow until tender, then brushed with blueberry BBQ sauce and broiled until sticky and caramelized. They're perfect for summer cookouts but easy enough to make all year long!
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Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 6 servings

Ingredients 

For the Ribs

  • 2 –3 pounds pork ribs membrane removed
  • 2 –3 tablespoons yellow mustard

Dry Rub

  • 1 tablespoon kosher salt
  • 1 tablespoon dark brown sugar
  • 1 teaspoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • ½ tablespoon cumin
  • ½ tablespoon smoked paprika

Blueberry BBQ Sauce

  • 16 ounces wild blueberries fresh or frozen
  • ¼ cup dark brown sugar
  • 2 teaspoons fresh grated ginger
  • 2 garlic cloves minced
  • ½ cup apple cider vinegar
  • 1 tablespoon gochujang
  • 1 teaspoon kosher salt
  • ¼ teaspoon cinnamon
  • 1 tablespoon unsulphured molasses
  • 1 tablespoon soy sauce
  • ½ teaspoon smoked paprika

Instructions

  • Preheat the oven to 275°F. Remove the thin membrane from the underside of the ribs (if present), then pat the ribs dry with paper towels.
  • Rub the ribs all over with the yellow mustard.
  • In a small bowl, combine the kosher salt, dark brown sugar, black pepper, garlic powder, onion powder, cumin, and smoked paprika. Then sprinkle the dry rub evenly over both sides of the ribs, pressing it in gently so it adheres.
  • Wrap the ribs tightly in a layer of parchment paper and then a layer of foil. Place them on a baking sheet or in a baking dish. Bake for 3–4 hours, or until the ribs reach approximately 195–205°F and are very tender, and the meat has pulled back from the bones. A knife should slide in easily, but the ribs should still hold together.
  • While the ribs bake, add the wild blueberries, brown sugar, fresh grated ginger, garlic, apple cider vinegar, gochujang, kosher salt, cinnamon, molasses, soy sauce, and smoked paprika to a medium saucepan over medium heat. Bring the mixture to a gentle simmer and cook for 15–20 minutes, stirring occasionally, until the blueberries have burst and the sauce has thickened slightly.
  • Remove the saucepan from the heat. Use an immersion blender to blend the sauce until smooth. If you don't have an immersion blender, carefully transfer the sauce to a blender and blend until smooth. Return the sauce to the saucepan if needed and simmer for another 2–3 minutes if you'd like it slightly thicker.
  • Remove the ribs from the oven and carefully open the foil. Transfer the ribs to a foil-lined baking sheet if needed. Brush the ribs generously with the blueberry BBQ sauce.
  • Broil the ribs uncovered for 3–4 minutes, or until the sauce is bubbling and lightly caramelized. Keep a close eye on them so the sauce doesn't burn.
  • To serve, brush with additional blueberry BBQ sauce, if desired. Slice between the bones and serve warm.

Notes

  • Remove the membrane from the underside of the ribs before seasoning.
  • Pat the ribs dry before applying the mustard and dry rub.
  • Wrap the ribs tightly in foil to help retain moisture while they cook.
  • Cooking time can vary depending on the size and thickness of the ribs. Use tenderness as your guide.
  • Fresh or frozen wild blueberries can be used for the BBQ sauce.
  • An immersion blender makes blending the sauce quick and easy.
  • If the sauce becomes too thick, thin it with a splash of water or apple cider vinegar.
  • Broil the ribs carefully and watch them closely because the sauce can burn quickly.
  • Reserve extra blueberry BBQ sauce for serving if you like your ribs extra saucy.
  • These ribs are perfect for summer cookouts but can be made year-round because they are completely oven baked.