Lunch: Baby Back Ribs with Mixed Berry–Chipotle Glaze

Pork is a slightly sweet meat, so it's perfect for pairing with this sweet-and-smoky glaze.

Ingredients

2 rack baby back pork ribs
1 tbsp. chipotle chile powder
1 tbsp. Old Bay seasoning
3/4 c. packed light brown sugar
1 1/2 tsp. garlic powder
3 c. mixed berries (raspberries, strawberries, blackberries, and/or blueberries)
1/2 c. ketchup
3 tbsp. cider vinegar
2 tbsp. chopped chipotle chiles in adobo
1 tbsp. olive oil
1 medium onion

Instructions

Pat ribs dry. In bowl, mix chipotle chile powder, Old Bay seasoning, 1 teaspoon salt, 1/2 cup brown sugar, and 1 teaspoon garlic powder. Rub all over ribs. Tightly wrap in aluminum foil; refrigerate ribs at least 2 hours or overnight.
Preheat oven to 350 degrees F. Place wrapped ribs in jelly-roll pan and bake 1 hour 30 minutes or until tender. Carefully unwrap; transfer 1/4 cup collected juices to measuring cup; discard remaining.
In food processor, pulse berries, ketchup, vinegar, chiles, 1/4 teaspoon salt, and remaining 1/4 cup brown sugar, 1/2 teaspoon garlic powder, and meat juices until smooth. Press through fine-mesh sieve into medium bowl; discard seeds.
In 4-quart saucepan, heat olive oil on medium-high. Add onion and cook 5 minutes or until soft, stirring occasionally. Add berry mixture, heat to boiling, then reduce heat and simmer 20 to 30 minutes or until reduced by about one-third (to about 2 cups).
Prepare grill for direct grilling on medium-high. Set aside half of berry glaze for serving. Grill ribs 8 to 10 minutes or until glossy, basting with remaining glaze and turning over occasionally. Transfer to platter; garnish with berries. Serve with reserved glaze.