Baby Back Ribs with Indian Ginger-Blackberry Sauce

by Chef

Serves: 6-8


Curry Spice Blend

2 tablespoons cumin seed

2 tablespoons coriander seed

1 tablespoon turmeric

1 tablespoon chili powder

½ teaspoon cinnamon powder

1 tablespoon fenugreek

½ tablespoon ginger powder

¼ teaspoon mustard seed

¼ teaspoon cardamom

¼ teaspoon black peppercorns

Coffee grinder

Ginger-Blackberry Sauce

3 cups fresh blackberries, rinsed (divided)

1 pound fresh ginger

2 tablespoons peanut oil

1 cup Vidalia onions, diced

2 tablespoons cornstarch

2 cups Heinz Ketchup

1 cup light soy sauce

1 cup dark brown sugar

1-2 cups water

½ cup molasses

½ cup seasoned rice wine vinegar

3 tablespoons red chili garlic sauce

1 tablespoon garlic, chopped fine

2 tablespoons honey

1 teaspoon curry spice blend (see accompanying recipe)

Kosher salt to taste

Ginger Basting Sauce

1 cup ginger beer or juice

1 cup seasoned rice wine vinegar

2 lemons, juiced

In a small mixing bowl, combine ginger beer, vinegar and lemon juice.

Dry Rub

1 tablespoon curry spice blend (see accompanying recipe)

2 tablespoons granulated garlic

2 tablespoons kosher salt

2 tablespoons black pepper

6 pounds baby back ribs


Curry Spice Blend

Add whole spices to a small sauté pan and place over medium heat. Heat and shake the pan for 1 minute. Heating will release oils from the whole seeds and maximize the spice flavor before grinding. Let cool and place into coffee grinder. Process until pulverized, about 10 seconds. Transfer to a small mixing bowl and combine with remaining spice powders. Store in tightly sealed container.

Ginger Blackberry Sauce

Peel and grate the fresh ginger. Push through a small-mesh strainer over a small dish and collect juice. Discard pulp. Heat the oil over medium heat in a medium-size saucepot. Add the diced onions and sauté for 3 minutes. Toss 2 cups of blackberries with the cornstarch and add, and then add the curry spice blend. Stir to combine. Add ginger juice and remaining ingredients to saucepot. Bring to a boil and then reduce to a simmer, stirring frequently. Let simmer gently for 1 hour. If too thick, add more water to thin. Place in a blender and pulse to blend. Reserve 1 cup of fresh blackberries for garnish.

Dry Rub

In a separate small mixing bowl combine curry spice blend, granulated garlic, salt and pepper. Turn baby back ribs underside up and remove the thin membrane by holding the end of the membrane firmly with a kitchen towel and pulling. Generously coat both sides of ribs with the dry rub. Let marinate for a minimum of 1 hour.


Preheat oven to 300°F. Place spice-coated ribs on a rack over a drip or roasting pan and cover lightly with foil. Let slow roast for 3½ hours, pour or brush on the basting sauce twice while roasting, remove from oven when done, and then baste generously just after removing from the oven.


Preheat barbecue grill to medium low. Thirty minutes before serving, coat ribs with Indian ginger-blackberry sauce, place on low indirect heat on the grill and coat generously with more sauce. Repeat for both sides. Garnish servings with fresh blackberries reserved from barbecue sauce recipe.