Recipe: Sauceless-in-Seattle Ribs (with Blackberry Sauce)

SAUCELESS-IN-SEATTLE RIBS

1 section pork spareribs (about 4 lbs)
Blackberry sauce (recipe follows)
3/4 cup blackberries, rinsed
Mint sprigs

Rinse ribs and pat dry. Trim and discard excess fat.

Prepare barbecue for indirect heat.

When gill is medium hot, lay ribs on it and turn as needed until well browned, 40 to 50 minutes.

Baste one 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
Makes 1 1/2 cups

1 1/4 cups rinsed blackberries
1/4 cup catsup
1/4 cup honey
1/4 cup firmly packed brown sugar
1/4 cup minced fresh ginger (or to taste)
1 teaspoon ground black pepper
1/2 teaspoon salt
1 to 2 teaspoons hot sauce (or to taste)

In a food processor or blender, combine all ingredients for the sauce except the hot sauce. Whirl until berries are pureed.

Add 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, stirring occasionally, until berry mixture is reduced to 1 1/2 cups, about 8 minutes.

Source: Sunset Magazine; July, 2000