The rich, deep red of the glazed ribs, flecked with char marks and bubbly blueberry BBQ sauce, provides a vibrant contrast against the backdrop of a fresh, green arugula and yellow corn salad - all nestled in a creamy blue and white ceramic serving dish.

Blueberry BBQ Baby Back Ribs with Fresh Corn and Arugula Salad

Name: Blueberry BBQ Baby Back Ribs with Fresh Corn and Arugula Salad
Prep time: 30 min
Cook time: 100 min
Total time: 130 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 pounds baby back ribs; 2 cups fresh blueberries washed; 1 cup ketchup; 1/2 cup packed brown sugar; 1/4 cup apple cider vinegar; 1 tablespoon smoked paprika; 1 teaspoon cayenne pepper; to taste Salt and pepper; 4 fresh corn ears husked; 4 cups arugula washed and dried; 1 cup cherry tomatoes washed; 1/2 cup olive oil; 2 tablespoons lemon juice

Savoury, tangy ribs with a hint of blueberry sweetness.

Category Main Course

Prep 30 minutes

Cook 100 minutes

Style American

Technique Roasting

Diet Friendly Mediterranean

Daily recipe · June 03, 2024

A little about this dish

This recipe brings a unique twist to the typically sweet blueberry by incorporating it into a savoury, tangy and spicy BBQ sauce. Paired with succulent, slow-roasted baby back ribs and a fresh corn and arugula salad, this dish is a celebration of flavors that's perfect for a summer evening.

Ingredients (for 4)

Baby back ribs — 2 pounds
Fresh blueberries — 2 cups — washed
Ketchup — 1 cup
Packed brown sugar — 1/2 cup
Apple cider vinegar — 1/4 cup
Smoked paprika — 1 tablespoon
Cayenne pepper — 1 teaspoon
Salt and pepper — to taste
Fresh corn ears — 4 — husked
Arugula — 4 cups — washed and dried
Cherry tomatoes — 1 cup — washed
Olive oil — 1/2 cup
Lemon juice — 2 tablespoons

Preparation

Step 1 — 🌡🔥⏲

Preheat the oven to 350°F.
Step 2 — 🫐🌶🍅

In a blender, combine blueberries, ketchup, brown sugar, apple cider vinegar, smoked paprika, cayenne pepper, salt, and pepper to make the BBQ sauce. Blend until smooth.
Step 3 — 🍖🍽🔥

Rub the ribs with half of the BBQ sauce and reserve the rest. Place the ribs in a baking dish, cover with foil, and bake for about 1.5 hours or until tender.
Step 4 — 🌽🥗🍅

Meanwhile, prepare the salad by combining corn, arugula, and cherry tomatoes in a large bowl.
Step 5 — 🍋🧂🥄

Whisk together olive oil, lemon juice, salt, and pepper to make the dressing. Drizzle the dressing over the salad and toss to mix.
Step 6 — 🔥🍖🥗

Just before serving, grill the ribs over medium-high heat, basting with the remaining BBQ sauce, until well charred. Serve with the salad.

A final fox tip

This recipe can easily be adapted to use other fruit for the BBQ sauce, such as raspberries or peaches. Children can assist in preparing the salad and blending the BBQ sauce.