Sauceless-In-Seattle Ribs - cooking recipe

Ingredients

4 lbs pork spareribs
3/4 cup blackberry, rinsed
mint sprig
Blackberry Sauce
1 1/4 cups blackberries, rinsed
1/4 cup catsup
1/4 cup honey
1/4 cup brown sugar, packed
1/4 cup fresh ginger, minced
1 teaspoon pepper
1/2 teaspoon salt (optional)

Preparation

Rinse ribs and pat dry.
Trim and discard excess fat.
Prepare barbecue for indirect heat.
When grill is medium-hot, lay ribs on it and turn as needed until well browned, 40 to 50 minutes.
Baste 1 side of ribs with half the sauce.
Turn ribs sauce side down and cook until sauce browns and forms a thick, sticky glaze, about 10 minutes.
Baste top of ribs with remaining sauce, turn over, and cook until sauce browns and forms a thick, sticky glaze, about 10 minutes longer.
Transfer ribs to a platter and garnish with blackberries and mint.
Cut between bones to separate portions.
Blackberry Sauce:.
In a food processor or blender, combine blackberries, catsup, honey, brown sugar, ginger, salt and pepper.
Whirl until berries are pureed.
Add 1 to 2 teaspoons hot sauce to taste.
Pour into a 1-quart glass measure (or combine ingredients in glass measure and mash with a mixer or potato masher).
Cover loosely with microwave-safe plastic wrap, leaving vents for steam
Cook in a microwave oven at full power (100%), stirring occasionally, until berry mixture is reduced to 1 1/3 cups, about 8 minutes.
Makes 1 1/3 cups sauce.