Prep Time
25 mins plus marinating

Cook Time
45 mins plus cooling


These ribs can be grilled one day ahead. Simply cover and refrigerate, then bring up to room temperature before glazing and finishing

Ribs with Spice Rub

  • 56g paprika
  • 1tbsp ground black pepper
  • 2 Tablespoons sugar
  • 1 1/2 Tablespoons chilli powder
  • 1 1/2 Teaspoons salt
  • 1 garlic powder
  • 1 cayenne pepper
  • 3 racks pork ribs

Blackberry Chipotle Glaze

  • 1 olive oil
  • 1 Cup diced onion
  • 3 Cloves garlic, chopped
  • 1 chopped chipotle paste
  • 400g Driscoll's Victoria Blackberries
  • 125 ml balsamic vinegar
  • 50g sugar
  • 1 salt
  • Tablespoons chopped coriander

Pork Ribs with Blackberry Chipotle Glaze

  • Rinse and pat dry ribs. Mix paprika, black pepper, sugar, chilli powder, salt, garlic powder and cayenne in small bowl until well blended. Rub spice mixture into each side of ribs. Place ribs on flat baking sheet, cover with plastic wrap and refrigerate 2 hours or overnight.

Blackberry Chipotle Glaze

  • Heat oil in a medium saucepan over medium-high heat and cook onions 4 minutes or until soft. Add garlic and cook 1 minute. Stir in chipotle paste and cook 1 minute, stirring constantly. Add blackberries, vinegar, sugar and salt, stir until blended. Bring to a boil, stirring frequently. Reduce heat to low and simmer 35 minutes or until reduced. Remove from heat. Pour into blender or food processor and puree until smooth. Strain mixture to remove seeds.

To grill ribs

  • Grill ribs over indirect heat for 20 to 25 minutes. Brush both sides of ribs with blackberry chipotle sauce. Turn ribs over and baste every 10 minutes. Repeat two to three times as the ribs cook through. When the meat pulls away from the bone, the ribs are done.Take ribs off the grill and allow to rest for 10 minutes. Sprinkle ribs with coriander and serve.