Blueberry Glazed Spare Ribs

Sorry for the site crashes today!  We are working on a few new exciting things for 2013 and Brian broke the code. Whoops.  He’s sorry, so am I.


Happy Martin Luther King Jr. Day! Lord, I love this day.   I don’t know what it is, but there is something about celebrating a ballsy man who worked to better the world that just gets me going.  This holiday means something. This man stood up for what he knew was right, even if others thought he was out of line.

And on a much lesser level, I am doing that today,too.  I am standing up for spare ribs people.  It’s ballsy, because everyone’s all “Baby back is where it’s at, spare ribs are lame.” You don’t have people saying that to you? I swear every time I’m at the meat case at the store someone next to me under their breath says something about choosing baby back ribs instead of spare ribs.


I have to right to choose any damn rib I please, and I don’t remember asking you if I was making a poor life choice by choosing spare ribs?  The truth is, any rib can be tender, juicy and delicious if you give it the proper attention.

Today, we are taking spare ribs and we are rubbing them with a blueberry paste.  Yep. Sure did.

And it is so flipping good.  So my message to you today is to buy the ribs you want, regardless of others opinions.  All ribs are equal, and all that jazz.


Blueberry Glazed Spare Ribs

By Whitney, January 21, 2013

Blueberry Glazed Spare Ribs



Liberally season the ribs with the salt and pepper on both sides.  Preheat the oven to 375 degrees. In a food processor, combine the blueberries, garlic, and onion.  Season with a little salt and pepper here too.  Blend into a paste, and slather onto both sides of the ribs. Bake uncovered at 375 for 1 hour, then cover with foil and lower the heat to 325.  Cook covered for 1 more hour.  Remove the foil and flip the ribs.  Cook uncovered for 1 more hour at 235 uncovered, remove and serve.



Share It!


About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

One Response to Blueberry Glazed Spare Ribs

Leave a Reply

Your email address will not be published. Required fields are marked *