Entree: United States – Oregon (Pacific Northwest) – Oregon Blackberry BBQ Ribs

Serving Size: 6

Approximate Time

Prep 40 min

Cook 3 hrs 15 min

Additional 30 min

Total 3 hrs 45 min

Ingredients

- Ribs and rub:
  - 2 racks baby back pork ribs, approx. 3.5 lb (1.6 kg) total
  - 2 tbsp (25 g) packed brown sugar
  - 1 tbsp (8 g) smoked paprika
  - 1 tbsp (18 g) kosher salt
  - 2 tsp (4 g) freshly ground black pepper
  - 1 tsp (3 g) garlic powder
  - 1 tsp (3 g) onion powder
  - 1/2 tsp (1 g) cayenne pepper (optional)
- Oregon blackberry BBQ sauce:
  - 2 cups (250 g) fresh or frozen Oregon blackberries
  - 1/2 cup (120 ml) ketchup
  - 1/4 cup (60 ml) apple cider vinegar
  - 1/4 cup (60 ml) apple juice
  - 2 tbsp (30 ml) honey
  - 1 tbsp (15 ml) Worcestershire sauce
  - 1 tbsp (15 g) Dijon mustard
  - 1/4 cup (50 g) packed light brown sugar
  - 1 tbsp (14 g) unsalted butter
  - 1/2 tsp (3 g) kosher salt, plus more to taste
  - 1/4 tsp (1 g) freshly ground black pepper
- Rosemary roasted fingerling potatoes (starch):
  - 1.5 lb (680 g) fingerling potatoes, halved lengthwise if large
  - 3 tbsp (45 ml) olive oil
  - 1 tbsp (1 g) fresh rosemary, minced (or 1 tsp dried)
  - 1 tsp (6 g) kosher salt
  - 1/2 tsp (1 g) black pepper
- Apple-cabbage slaw (vegetable):
  - 4 cups (340 g) thinly shredded green cabbage (about 1/2 medium head)
  - 1 medium crisp apple (e.g., Honeycrisp), julienned, about 6 oz (170 g)
  - 1/3 cup (80 ml) mayonnaise
  - 2 tbsp (30 ml) apple cider vinegar
  - 1 tbsp (12 g) granulated sugar
  - 1/2 tsp (3 g) kosher salt
  - 1/4 tsp (1 g) black pepper
  - 2 tbsp (8 g) chopped fresh parsley (optional)
- Finishing and garnish:
  - 1 lemon, cut into wedges (optional)
  - Fresh thyme or rosemary sprigs for garnish (optional)
  - Extra BBQ sauce for serving (reserve from batch)

Instructions

Short Description:
Tender slow-roasted pork ribs glazed with a sweet-tangy Oregon blackberry barbecue sauce, served with rosemary roasted fingerling potatoes and a crisp apple-cabbage slaw for a complete Pacific Northwest main course.

Regional Notes:
This Oregon version highlights locally abundant blackberries in the barbecue sauce, giving a bright, slightly tart fruit note that distinguishes it from typical tomato-forward rib sauces. The meal pairs the rich ribs with simple seasonal sides (potatoes and slaw) common to Pacific Northwest summer and late-summer cookouts.

1. Prepare the ribs: remove the membrane from the bone side of the ribs if present. Pat ribs dry with paper towels.
2. Mix the dry rub: in a small bowl combine brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne (if using). Rub the mixture evenly over both sides of the ribs. Let rest at room temperature 20–30 minutes or refrigerate up to overnight (bring back to room temp before roasting).
3. Make the blackberry BBQ sauce: in a medium saucepan over medium heat combine blackberries, ketchup, apple cider vinegar, apple juice, honey, Worcestershire, Dijon mustard, and brown sugar. Bring to a simmer, stirring occasionally. Simmer gently 12–15 minutes until the berries are soft and flavors meld.
4. Finish the sauce: remove from heat, mash the berries with a fork or use an immersion blender until mostly smooth. Strain sauce through a fine-mesh sieve into a clean saucepan, pressing solids to extract flavor (discard seeds/skins). Return strained sauce to low heat, whisk in butter, salt, and pepper; simmer 3–5 minutes more to thicken. Taste and adjust sweetness or acidity. Reserve 1/2 cup (120 ml) sauce for serving.
5. Preheat oven and prepare ribs for braising: preheat oven to 275°F (135°C). Line a rimmed baking sheet with foil. Place each rib rack on a large sheet of heavy-duty foil (enough to fold and seal). Spoon 1/4 cup (60 ml) apple juice onto the foil under the ribs and wrap tightly in foil packets (juices will braise the ribs).
6. Roast the ribs: place foil-wrapped ribs on the baking sheet and roast in preheated oven 2 1/2 to 3 hours, until meat is tender and pulls back from the bone ends but not yet falling completely off.
7. Roast the fingerling potatoes (start when ribs have 45 minutes left): increase oven temperature to 425°F (220°C) and line a second baking sheet with parchment. Toss fingerling potatoes with olive oil, rosemary, kosher salt, and black pepper on the sheet. Roast 25–35 minutes, turning once, until crisp outside and tender inside. Keep warm.
8. Prepare the slaw while potatoes roast: in a large bowl combine shredded cabbage and julienned apple. Whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper; toss with cabbage mixture. Stir in parsley if using. Chill until ready to serve.
9. Glaze and finish the ribs: when ribs are done braising, carefully open foil (watch steam) and transfer ribs to a baking sheet bone-side down. Brush a generous layer of the blackberry BBQ sauce over both sides. Finish under a hot broiler or on a hot preheated grill: broil 4–6 minutes, watch closely, then flip and brush the other side with more sauce and broil/grill another 4–6 minutes to caramelize the glaze without burning. Internal temp should read about 190–203°F (88–95°C) for tender ribs.
10. Grill asparagus (optional vegetable variation): if you prefer a charred green vegetable instead of or alongside slaw, toss 1 lb (450 g) asparagus with 1 tbsp (15 ml) olive oil, 1/2 tsp (3 g) salt, and 1/4 tsp (1 g) pepper; grill over medium-high heat 6–8 minutes until tender-crisp with char marks.
11. Rest and slice: let ribs rest 5 minutes after glazing. Slice between bones into individual portions. Warm reserved sauce if desired for serving.
12. Plate and serve: arrange 2–3 rib slices per person with a portion of rosemary roasted fingerling potatoes and a generous scoop of apple-cabbage slaw (and grilled asparagus if using). Garnish with lemon wedges and fresh herbs. Serve extra Oregon blackberry BBQ sauce on the side.
13. Leftovers and storage: refrigerate leftover ribs and sauce in airtight containers up to 3–4 days; reheat gently in oven or on the stove and re-glaze before serving.