Recipes Grilled Short Ribs with Smoky Blackberry Barbecue Sauce 5.0 (5,655) 2 Reviews This delicious barbecue sauce gets its smoky flavor from berries that are grilled in a perforated pan; you can use sturdy foil or a foil pan with holes punched in instead. Chipotle chiles packed in adobo amplify the smokiness of the berries. By Gabrielle Quiñónez Denton Gabrielle Quiñónez Denton Restaurant: Ox (Read a review) Location: Portland, OR Why She's Amazing: Because she and her co-chef Greg Denton are giving true credence to the term "grill masters" at their Argentine-inspired modern steakhouse. Culinary School: California Culinary Academy (San Francisco) background: Terra (/sites/default/files/t. Helena), Metrovino (Portland, OR); Lahaina Yacht Club (Lahaina) Quintessential Dish: Beef skirt steak with chimichurri Change of Heart: Gabrielle ate a vegan diet for a while during college. "I went to UC Berkeley and I was taking a lot of environmental classes, so it just made sense, philosophically, to stop eating any form of meat." Traveling in Latin America later motivated her to reintroduce meat to her diet, though. "It was too hard," she says. "Even if you said you were not eating meat, there was still a good chance that your beans were fried with some sort of animal fat." What Makes that Steak So Good: A trough at the bottom of Ox's huge wood-fired grill catches the meat drippings. The chefs add lemon, onion, garlic and herbs to the drippings and use the mix to baste their steaks as they cook. Insider Tip: While waiting for a table at Ox, customers can pass the time at the Whey Bar, the Dentons' cocktail-focused spot adjacent to the restaurant. Food & Wine's Editorial Guidelines and Greg Denton Updated on June 1, 2014 Print Rate It Share Share Tweet Pin Email Friday night calls for ribs. This delicious barbecue sauce gets its smoky flavor from berries that are grilled in a perforated pan; you can use sturdy foil or a foil pan with holes punched in instead. Photo: © Christina Holmes Active Time: 45 mins Total Time: 1 hrs 30 mins Yield: 4 Ingredients 1 pound blackberries 2 teaspoons sweet pimentón de la Vera (sweet smoked paprika) 3 tablespoons vegetable oil, plus more for brushing 1 tablespoon minced garlic 1 medium onion, finely chopped, plus 1/4 cup minced 1/4 cup tomato paste 1 cup apple cider vinegar 1 cup packed light brown sugar 1/4 cup soy sauce 3 tablespoons seeded and minced chipotles in adobo sauce 2 tablespoons Dijon mustard 1 teaspoon ground cumin Kosher salt Pepper 2 tablespoons extra-virgin olive oil 2 tablespoons finely chopped oregano, plus more for garnish 4 1/2 pounds flanken-cut beef short ribs (1/3-inch thick) Thinly sliced radishes, for garnish Directions Light a grill. In a large bowl, toss the blackberries with the pimentón . Spread the berries in a perforated grill pan or in a foil pan with holes poked in it. Grill over moderately high heat, tossing, until the berries just start to burst, 3 to 5 minutes. In a saucepan, heat the 3 tablespoons of vegetable oil. Add the garlic and cook over moderately low heat, stirring, until just golden. Add the chopped onion and cook over moderate heat, stirring, until softened and just starting to brown, about 7 minutes. Stir in the tomato paste and cook until glossy, about 2 minutes. Add the blackberries, vinegar, brown sugar, soy sauce, chipotles, mustard and cumin and bring just to a boil. Simmer over moderately low heat, stirring, until slightly thickened and the berries are very tender, about 20 minutes. Transfer the sauce to a blender and let cool slightly, then puree until smooth. Strain through a fine sieve into a bowl, discarding the solids. Season the sauce with salt and pepper and let cool completely. Spoon 1 cup of the sauce into a bowl and stir in the minced onion, the olive oil and the 2 tablespoons of oregano. Reserve the remaining sauce for grilled chicken or pork. Light the grill and oil the grate. Season the ribs with salt and pepper and brush with the blackberry sauce. Grill over high heat, turning once, until nicely charred, 3 minutes. Continue to grill for 2 minutes more, turning and basting with more sauce, until glazed. Garnish the ribs with radishes and chopped oregano; serve hot. Make Ahead The blackberry sauce can be refrigerated for up to 1 week. Suggested Pairing Peppery, blackberry-rich Petite Sirah from California was practically made for sticky barbecue. Rate it Print