Ingredients
- 1 rack St. Louis style pork ribs
- ½ cup extra virgin olive oil
- Coarse black pepper
- 1 cup juice from fresh blueberries
- ½ cup balsamic vinegar
- ½ cup red wine
- 1 tbsp fresh rosemary
- 1 tbsp thyme
- 1 tbsp sage
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
Instructions
- Preheat oven to 275°F.
- Prepare a large rectangular deep baking pan with 3 tablespoons olive oil evenly covering bottom of pan.
- Rinse ribs and slice rack in half. Coat both sides of ribs evenly with about 1 tablespoon olive oil and sprinkle with pepper.
- Pour 3-4 tablespoons olive oil in large skillet and turn heat to medium/high.
- Place each half rack of ribs in skillet and sear until brown on each side, about 2 minutes per side. Remove from pan and place bone side down in baking pan. Set aside.
- In medium saucepan, mix blueberry juice and vinegar. Simmer on low heat, stirring frequently until sauce starts to thicken.
- Pour into medium sized mixing bowl and add remaining ingredients. Mix all ingredients together and pour evenly over ribs.
- Cover pan with foil and place in oven. Cook for 2 ½ hours.
- Remove foil and turn oven to broil. Broil ribs until skin begins to brown and bubble, but not to the point of burning.
- Remove from heat, slice ribs from rack and serve.