Berry Season 101

You can get good-quality berries in most markets now through the end of summer—and raspberries and blackberries last into the fall. But each berry has a slightly different peak season: Strawberries and blueberries are approaching their peaks right now, while blackberries and raspberries are at their very best later in the summer, around August.

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Sticky Blackberry Barbecued Pork Ribs

The smallest and most tender pork rib, baby back ribs cook relatively quickly. This jammy, sweet glaze tastes best when you season the finished ribs generously with salt.

Hands-On Time: 1 hour 15 minutes Total Time: 3½ hours

Serves: 4

Justin Walker for The Wall Street Journal, Food Styling by Karen Evans, Prop Styling by DSM

Ingredients

• 2 racks baby back pork ribs (about 2-2½ pounds each)
• 2 tablespoons kosher salt, plus more to taste
• 2 tablespoons black pepper
• 1 tablespoon hot smoked paprika
• 1¼ cups honey
• ¾ pound (about 2½ cups) blackberries
• ½ cup blackberry preserves
• ¼ cup maple syrup
• 3 tablespoons bourbon (or whiskey)
• 3 tablespoons balsamic vinegar
• 1 tablespoon plus 2 teaspoons red-pepper flakes

What To Do

1. Flip one rib rack over and insert the tip of a butter knife under tough membrane that covers back of rack. Wiggle knife to loosen membrane. Grab membrane with a paper towel and pull it off. Repeat with remaining rack.

2. At least 1 hour before cooking, mix 1 tablespoon salt, 1 tablespoon pepper and smoked paprika in a small bowl. Season ribs very generously on all sides with spice mixture. Let ribs come to room temperature, about 1 hour.

3. Meanwhile, set up a grill to cook with indirect heat: For a charcoal grill, light charcoal using a chimney starter. When coals have started to ash over on top, pour them all onto one side of lower grate. This creates a hot zone and a cooler zone. If using a gas grill, light burners on one side of grill, leaving others off to create a hot zone and a cooler zone. Or preheat an oven to 350 degrees to cook ribs indoors.

4. Place ribs meaty-side up on cooler side of the grill and close lid. (Make sure vents are partly open.) Or put ribs in a roasting pan and place in oven. Cook ribs 1 hour. If using a charcoal grill, light more charcoal briquettes in chimney starter and pour on top of coals to replenish the fire. Flip ribs meaty-side down. Cook until tender, 45 minutes to 1 hour.

5. Meanwhile, make blackberry glaze: In a blender, purée honey, blackberries, preserves, maple syrup, bourbon, vinegar, red-pepper flakes and remaining salt and pepper. Scrape into a saucepan and bring to a simmer over medium-high heat. Reduce heat to medium-low and cook about 15 minutes, stirring frequently, until reduced and syrupy.

6. Flip ribs meaty-side up, brush generously with glaze and close the lid. Cook 1 minute. Brush meaty side with glaze again. Move ribs to hot side of grill and flip over. Brush underside of racks with glaze. Close lid. Cook 1 minute or until glazed and caramelized on both sides. If cooking inside, brush ribs with glaze and place under broiler until glazed and caramelized, 1-2 minutes. Season generously with salt and let rest 10 minutes before serving.