1kg boneless baby back ribs
2 tbsp extra virgin olive oil
2 French shallots, finely diced
2 cloves garlic, minced
2 cups blueberries
⅓ cup balsamic vinegar
2 tbsp date molasses
¼ cup honey
1 tsp paprika
1 tsp chilli flakes, or to taste
Salt and pepper
Preheat the oven to 160°C. Line the base of a large non-stick baking dish with baking paper.
Arrange the ribs in an even layer in the dish, then season with salt and pepper and drizzle over half the olive oil. Place into the oven and bake for about 40 minutes until softened.
In a small saucepan over medium heat, add the remaining olive oil, shallots and garlic with a generous pinch of salt and pepper. Sweat off for a few minutes until softened, then add the butter, blueberries, balsamic, date molasses, honey, paprika and chilli flakes. Stir everything together, bring to the boil, then reduce to a simmer and cook for about 20 minutes or until thick and syrupy.
Spread the blueberry glaze evenly over the pork ribs, then return the tray to the oven for 20 minutes. Serve hot.