This rib recipe is a great way to incorporate blackberries into your dish while they’re in season! Shahir Massoud shows you exactly how to make them in the video below.
Peppercorn crusted beef ribs with blackberry mostarda
- 1 – 1.5 lb rack of beef ribs
- 1 tsp cracked black peppercorns
- 1 tsp cracked green peppercorns
- 1 tsp cracked pink peppercorns
- 2 tsp salt
- 1 cup red wine vinegar
- 1 cup sugar
- 1 Tbsp Dijon mustard
- 1 Tbsp chili flake
- 1 pint Ontario blackberries or blueberries
- 3 cloves garlic, smashed
- 2 bay leaves
Rub peppercorns and salt into meat, taking time to get spices all the way in. Wrap tightly in tin foil.
Bake ribs at 300F degrees for approximately 3 hours, until fork tender. Can be done a day or two ahead.
Combine all ingredients in pot. Bring to boil, then reduce to simmer.
Cook down for approximately 25 minutes, until slightly reduced and sugars have thickened. Remove garlic cloves and bay leaves.
Cool and store. Mostarda can be made several days in advance.
Bring ribs back up to heat on the grill (or in a grill pan) with mostarda. Allow sugars to caramelize and ribs to get hot!
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