Ingredients

• 4 teaspoons chili powder
• 4 garlic cloves, minced
• 1 teaspoon salt
• 2 slabs baby back pork ribs (about 2 pounds)
• 2 1/2 cups fresh blackberries or frozen, thawed
• 1/2 cup ketchup
• 1/2 cup honey
• 1/2 cup minced peeled fresh ginger
• 2 tablespoons balsamic vinegar
• 2 teaspoons hot pepper sauce

Instructions

1. Preheat oven to 400°F. Mix chili powder, garlic, and salt in small bowl; rub mixture into ribs. Place ribs on large rimmed baking sheet, meaty side up. Bake ribs 50 minutes.
2. Meanwhile, puree remaining ingredients in blender until almost smooth. Strain blackberry puree into heavy medium saucepan; discard solids in sieve. Cook puree over medium-high heat until reduced to 1 cup, stirring frequently, about 5 minutes. Season sauce to taste with salt and pepper.
3. Brush ribs with enough sauce to coat. Continue baking until sauce browns and forms thick glaze, about 10 minutes longer. Cut slabs between bones into individual ribs. Serve with remaining blackberry sauce.