TOMMY BAHAMA'S BLACKBERRY BRANDY BBQ RECIPE

Steps:

• Mix all Rib Rub ingredients well.
• Mix all Rib Marinade ingredients well in a mixing bowl with a wire whisk.
• Lightly coat each side of the ribs with the dry rub.
• Place a metal baking rack in the bottom of a large roasting pan.
• Arrange ribs bone to bone. Cover with the marinade.
• Cover the roasting pan with the aluminum foil.
• Bake in a preheated 350 degree oven for 3½ hours or until a bone comes out clean.
• Cool in the liquid.
• Combine all ingredients except the cornstarch slurry into a saucepot and bring to a boil.
• Reduce to a simmer and cook for 45 minutes.
• Add the slurry, turn the heat to medium high and continue to cook for 5 minutes until the sauce coats the back of a spoon.
• Remove from heat and cool.
• Slice the red onions, then place in ice water bath for 20 minutes. This will give the onions a less intense flavor.
• Drain well.
• Add to cabbage, jicama and cilantro. Toss well.
• Mix the salt and pepper together.
• Dissolve salt and pepper mixture into lime juice.
• Then slowly add the olive oil blend with a whisk. Mix well.
• For each portion, mix together 1-½ ounces Asian Slaw and ½ ounce Lime Vinaigrette. Serve in chilled cups.
• Place ribs curved side up on a preheated medium grill, heat through on one side then flip to heat the other side, brush generously with the BBQ sauce and heat until the edges of the bones begin to bubble.
• When ribs are hot, place on a large plate accompanied by the dressed asian slaw.