Oven-Baked Ribs With Blueberry Glaze
This recipe guides you through preparing succulent oven-baked baby back ribs. They are seasoned with a simple rub, slow-cooked until fork-tender, and then finished with a vibrant blueberry and miso glaze, creating a delightful balance of sweet, savory, and tangy flavors perfect for a satisfying meal.
Equipment
- 1 Baking Sheet
- 1 Aluminum Foil Heavy-duty preferred for tight seal
- 1 Small Saucepan For preparing the glaze
- 1 Pastry Brush For applying the glaze
- 1 Mortar and Pestle Or spice grinder, for coriander seeds
Ingredients
Main
- 2 racks 6 to 8 pounds baby back ribs
- 1/2 cup plus 1 teaspoon kosher salt
- 1/2 cup plus 1 tablespoon granulated sugar
- 1 teaspoon coriander seeds
- 1 6-ounce package Driscoll’s blueberries
- 2 tablespoons white miso
- 1 teaspoon garlic powder
- 1 teaspoon rice or apple cider vinegar
Instructions
- Preheat your oven to 300°F (150°C). Prepare the ribs by patting them dry and removing the silverskin membrane from the back of each rack.
- In a small bowl, combine 1/2 cup kosher salt, 1/2 cup granulated sugar, and the coriander seeds (crushed in a mortar and pestle or spice grinder). Mix well to create the dry rub.
- Generously rub the spice mixture over both sides of the baby back ribs, ensuring an even coating.
- Place each rack of ribs on a baking sheet, bone-side down, and tightly wrap with heavy-duty aluminum foil to create a sealed packet.
- Bake the wrapped ribs for 2 to 2.5 hours, or until very tender. While ribs are baking, prepare the glaze.
- For the glaze, combine the blueberries, white miso, garlic powder, 1 teaspoon kosher salt, 1 tablespoon granulated sugar, and rice or apple cider vinegar in a small saucepan. Bring to a simmer over medium heat.
- Cook the glaze, stirring occasionally, for 10-15 minutes, until the blueberries have broken down and the sauce has slightly thickened. Mash any remaining whole blueberries.
- After 2 to 2.5 hours, remove the ribs from the oven and carefully unwrap the foil. Discard any accumulated liquid.
- Increase the oven temperature to 400°F (200°C). Brush a generous layer of the blueberry glaze over the top side of the ribs.
- Return the glazed ribs to the oven (uncovered) and bake for an additional 15-20 minutes, or until the glaze is caramelized and slightly sticky. Let the ribs rest for 10 minutes before slicing and serving.
Notes
For truly tender ribs, removing the silverskin membrane from the bone side is crucial. Use a paper towel for a better grip. Ensure the ribs are baked low and slow, allowing collagen to break down; don't rush this step. The blueberry-miso glaze offers a unique sweet-savory-umami balance; adjust the vinegar to taste for a brighter finish. For a beautiful caramelization, finish under a broiler for a few minutes after the final glaze application, watching carefully to prevent burning. Resting the ribs allows the juices to redistribute, resulting in a more succulent final product.