Blueberry BBQ Pork Ribs with Cheesy Polenta

Pair with Paso Robles Zinfandel

Part of our 2025 Holiday Pairing Feast, this recipe was created by the Primal House Culinary Team in Paso Robles to celebrate the bounty of California's Central Coast. The menu is designed to help create a festive six-course holiday meal, combining elegance and approachability for the home chef.

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Yield: 4

Active Time: 2 1/2 hours

Ingredients:

Pork Ribs

2 racks St. Louis–style pork ribs
Salt, pepper, paprika

Blueberry BBQ Sauce

1 cup fresh or frozen blueberries
½ cup ketchup
2 tbsp balsamic vinegar
1 tbsp honey
1 tsp Dijon mustard
Pinch garlic & onion powder

Cheesy Polenta

1 cup polenta or cornmeal
4 cups water or broth
½ cup grated aged cheddar or gouda
2 tbsp butter
Microgreens (for garnish)

Directions:

Prepare the Ribs

Rub ribs with salt, pepper, and paprika. Wrap tightly in foil and place on a sheet pan. Bake at 300°F for 2 hours until tender.

Make the Blueberry BBQ Sauce

While the ribs are cooking, combine all BBQ sauce ingredients in a medium saucepan over low heat. Simmer, stirring occasionally, until thickened and glossy, about 18–20 minutes. Remove from heat and let cool slightly before brushing onto ribs.

Baste & Broil the Ribs

Remove the foil from the ribs, brush them with BBQ sauce, and broil or grill for 8–10 minutes until caramelized.

Cook the Polenta

In a medium saucepan, bring water or broth to a boil. Gradually whisk in the polenta, reduce to medium-low heat, and stir frequently for 20–25 minutes until creamy and thickened. Remove from heat, then stir in cheese and butter until melted and smooth.

Plating Instructions

Spoon a generous portion of creamy polenta into the center of each plate or shallow bowl. Cut ribs between bones and stack 2–3 glazed ribs across the polenta. Drizzle with additional warm BBQ sauce and garnish with microgreens for color and texture.

Chef’s Note

Boneless country-style pork ribs are a great substitute if desired. For extra tang, a splash of fresh lemon juice can be added to the sauce at the end.

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