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 the prepared 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, either barbecue or bake 40 minutes the ribs until well browned, turning ribs over at 20 minutes. 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 forms 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.
Barbecued ribs are done when they are tender enough to easily pull the meat from the bones and the internal temperature registers 180 to 200 degrees F. on your instant-read meat thermometer. Some people like their ribs cooked longer.
Remove from oven or barbecue 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.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
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