Ribs w/Blueberry Sauce

For the Ribs:

• 1 racks baby back ribs
• 1 tablespoon Honey-Habanero dry rub

For the Blueberry Balsamic Barbecue Sauce:

• 6 oz blueberries (fresh or frozen works)
• 2/3 cup blueberry balsamic vinegar
• 1/2 cup honey
• 1/3 cup onions (2 tablespoon dry minced)
• 2 cloves garlic, minced
• 1 tablespoon molasses
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground pepper

Make the blueberry barbecue sauce:

1. In a medium saucepan over medium heat, stir together the blueberries, honey and blueberry balsamic vinegar
2. Bring to a boil, then lower heat to a simmer, and cook until the blueberries have burst and released their juices, about 5 minutes
3. Add the shallots and garlic and let it cook for about 5-7 minutes more
4. Stir in the molasses, salt and pepper, and continue simmering the sauce until it has thickened, about 15-20 minutes
5. Remove from heat and let it cool; it will thicken as it sits
6. In a blender, blend the sauce together to puree the sauce into a smoother consistency
7. The sauce may be used right away or stored in an airtight container in the refrigerator after cooling completely.

Smoking the Ribs

1. Start meat prep by pulling off rib back membrane. Dry any juice off meat and lightley sprinkle 1 tablespoon of Honey-Habanero dry rub
2. Place the ribs bone side down on the rack on smoker.
3. 3 hours of smoking unwrapped at 225 degrees
4. Then 2 hours of cooking wrapped in foil (with a little liquid, such as apple juice generous basting of blueberry barbecue sauce )
5. Then 1 hour of cooking unwrapped at a higher temperature of 250 degrees, with a generous basting of blueberry barbecue sauce