Strawberry Ancho BBQ Ribs

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Add some sweet heat to your BBQ with these Strawberry Ancho Ribs.

Strawberry Ancho BBQ Ribs


    For the Ribs:

  • 2 pounds pork spare ribs
  • 2 quarts vegetable stock
  • ¼ cup worcestershire
  • For the BBQ Sauce:

  • 16 ounces California Giant strawberries, quartered
  • 2 dried ancho chiles, stem and seeds removed, quartered
  • 2 tablespoons canola oil
  • ½ cup red wine vinegar
  • ¼ cup molasses
  • 1 teaspoons kosher kosher salt
  • juice of 1 lemon


      • Preheat oven to 325 degrees.
      • Cut ribs into 4 pieces and generously season both sides with salt and pepper.
      • In a large pot with a lid, add the ribs, vegetable stock, and worcestershire sauce. Cover and bring to a simmer. Once brought to a simmer, place pot (still with the lid on) in oven and braise for 3 hours.
      • While the ribs are braising, heat a large sauté pan over medium/high heat. Add 2 tablespoons of canola oil and the dried ancho chiles, stir for 1 minute to soften chiles. Add quartered strawberries and stir to combine, cook for 3 minutes while stirring every 30 seconds.
      • Add the red wine vinegar and molasses, stir to combine, then simmer for 30 minutes, stirring every 10 minutes.
      • Remove from pan into a blender, add 1 teaspoon kosher salt, the juice of one lemon, and blend until smooth. Strain through a fine mesh strainer (gives a smooth consistency, but not a must if you don’t have).
      • After 3 hours, remove pot from oven and let the ribs rest in the liquid at room temperature for 30 minutes. Carefully remove the ribs from the liquid and pat dry.
Strawberry Ancho BBQ Ribs

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!