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Jim's Blackberry BBQ Ribs

This recipe is a creation of Jim Bambach, of Sheridan, Oregon.
These ribs are so good that you'll lick your fingers clean!

1 (4 to 5 pound) rack pork spareribs
1 1/2 cups blackberry jam
1/2 cup tomato ketchup
1/2 cup brown sugar
1 to 2 teaspoons minced fresh ginger or to taste
1 to 2 teaspoons hot sauce or to taste
1/2 teaspoon freshly ground pepper

Preheat oven to 350 degrees F. In a food processor or blender, place
blackberry jam, ketchup, brown sugar, ginger, hot sauce, and pepper;
whirl until ingredients are pureed. In a medium saucepan over medium-
high heat, add blackberry mixture and bring to a boil; boil 2 to 3
minutes, stirring constantly. Remove from heat and set aside.

Rinse ribs and pat dry. Trim and discard any excess fat. In a large
pan, bake 40 minutes until well browned, turning ribs over at 20
minutes (do not bake longer as ribs will dry out).

Baste one side of ribs with 1/3 of prepared blackberry sauce; turn
ribs sauce side down and cook 10 minutes or until sauce browns and
forma a thick, sticky glaze. Baste top of ribs with 1/3 of
blackberry sauce, turn over, and cook and additional 10 minutes or
until sauce browns and forms a thick, sticky glaze. Remove from oven
and cut between bones into individual serving portions. Transfer
ribs to a serving platter or individual serving plates and pour
remaining blackberry sauce over ribs. Serve immediately.

Makes 4 servings.

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