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Spareribs with blueberry Barbecue Sauce
My father has always had a wild passion for picking blueberries, a trait not passed on to me. I am always happy to cook with them, however. So if you’re tired of cakes and pies made with fresh berries (I personally don’t know when this happens), you can easily make up a batch of wild barbecue sauce. I find this goes well with a Marietta Cellars Zinfandel, so open a bottle and get started.
Meat ½ rack of spareribs for each person Fresh-ground black pepper Kosher salt 1 bottle Marietta Cellars Zinfandel Sauce ¼ cup vegetable oil 5 cloves garlic, minced 5 shallots, minced 3 tablespoons ground ginger 2 pints blueberries 2 cups soy sauce ¼ cup Creole mustard 1 cup seasoned rice wine vinegar ¼ cup distilled vinegar ½ cup brown sugar 1 teaspoon cumin ½ teaspoon cinnamon 2 tablespoons Sriracha hot sauce 1 cup sweet chili sauce 1 cup water 1 tablespoon fresh-ground black pepper
Fire up your grill to medium-low heat. Rub ribs with black pepper and kosher salt to taste and toss on the grill. In a pot large enough for all the sauce ingredients, sauté shallots, garlic and ginger in the oil for 4 minutes over medium heat. Combine remaining ingredients and purée. Add to pot and simmer for 10 minutes. Let it cool down a bit and then refrigerate. Grill ribs until tender; this takes ¾ to 1¼ hours. Turn when necessary to brown evenly. During the last 15 minutes, baste with blueberry sauce. Serve with potato salad, coleslaw and more Zinfandel.