Five Berry Spiced Ribs

Ingredients

Cooking Time: 30 -35 Mins

• For the Ribs:2 racks of beef ribs (about 4–5 pounds)
  4 tbsp olive oil
  1 tbsp smoked paprika
  1 tsp garlic powder
  1 tsp onion powder
  1 tsp ground cumin
  Salt and black pepper to taste
• For the Five Berry and (Optional) Smoked Chili Glaze:
  1/2 cup Auntie Rana’s Five Berry Spiced Jam
  2 tbsp Auntie Rana’s Smoked Chili Oil
  2 tbsp balsamic vinegar
  1 tbsp honey
  1 tbsp Dijon mustard
  1/2 tsp ground cinnamon
  1/4 tsp ground cloves
• For the Naga Garlic Mashed Potatoes (Optional):
  1.5 pounds Yukon Gold or russet potatoes (peeled and chopped)
  1/4 cup heavy cream
  2 tbsp butter
  1 tbsp Auntie Rana’s Naga Garlic Mayo
  Salt to taste
• Optional Garnishes:
  Chopped fresh parsley
  Sliced green onions

Cooking Directions

• Prepare the Ribs: Remove the silver skin from the back of the ribs for better tenderness. Rub the ribs with olive oil, then generously season with smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper. Let the ribs sit at room temperature for 30 minutes or refrigerate for up to 4 hours.
• Preheat the Grill:Set up your grill for indirect heat and preheat to a steady medium-low temperature (about 300°F/150°C).
• Cook the Ribs: Wrap the ribs tightly in foil and place them on the grill over indirect heat. Close the lid and cook for 2.5–3 hours, or until the ribs are tender and the meat starts pulling away from the bone.
• Prepare the Glaze: While the ribs are cooking, combine Auntie Rana’s Five Berry Spiced Jam, 2 tbsp Auntie Rana’s Smoked Chili Oil, balsamic vinegar, honey, Dijon mustard, cinnamon, and cloves in a small saucepan. Heat over medium-low, stirring until smooth and slightly thickened.
• Glaze the Ribs: Remove the ribs from the foil and place them directly on the grill over medium heat. Brush generously with the prepared glaze on both sides.
• Caramelize the Glaze: Continue grilling the ribs for 5–10 minutes, flipping once and brushing with more glaze, until the glaze is sticky and caramelized. Watch closely to avoid burning.
• Serve: Let the ribs rest for 5 minutes before slicing. Drizzle with any remaining glaze and garnish with parsley or green onions if desired.
• Enjoy: Perfectly smoky, tender, and bursting with the sweet and spicy flavors of Auntie Rana’s Smoked Chili Oil and Five Berry Spiced Jam, these ribs are a surefire hit for your next barbecue!

At Auntie Rana’s, 5% of all sales support wildlife rescue and conservation in Southeast Asia, the U.S., and Canada. We will fund shelters, rehabilitation, and habitat preservation—carrying forward a legacy of compassion to protect animals for future generations.

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Born from Love: Auntie Rana’s started from our journey—a love for food, people, animals, and the incredible places that shaped who we are. Each experience brought new flavors, stories, and renewed excitement for life, inspiring us to create something special—an authentic taste of Southeast Asia to share here in North America.