I've said it before, and I'll say it again: blueberry sauce has been the most versatile kitchen basic of the season. I've loved canning the stuff and using it for everything from cocktails to French toast kebabs.
Most recently, it added natural sweetness to baby back ribs. Don't fear the combination of ingredients like hot sauce, blueberries, and garlic powder; they marry together beautifully to coat the the pork in a sticky, fruity, finger-licking glaze.
Curious about the recipe? Get it when you read more.
Adapted from Food & Wine Ingredients 1-1/2 teaspoons each of garlic powder, onion powder and black pepper Directions Serves 6 to 8.
4 meaty racks of baby back ribs (about 2 1/2 pounds each), membranes removed
4 tablespoons unsalted butter
2 sage sprigs
8 thyme sprigs
1 medium onion, minced
2 large garlic cloves, minced
1/2 cup red wine vinegar
2 cups blueberry sauce
1 teaspoon hot sauce, such as Tabasco
Adapted from Food & Wine
1-1/2 teaspoons each of garlic powder, onion powder and black pepper
Serves 6 to 8.