Dark summer berries make great barbecue sauces and glazes. These grilled pork back ribs are finished with a spicy blackberry jam sauce.

Yield: Serves 4.



  • 2 tbsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1/4 tsp cayenne pepper
  • 4 lb (2 kg) pork back ribs
  • 1 cup sieved blackberry jam
  • 1/2 cup ketchup
  • 2 tbsp balsamic vinegar
  • 2 tbsp grated fresh ginger
  • 1 tsp hot pepper sauce
  • 1 tsp Worcestershire sauce


  1. Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
  2. To prepare rub, combine paprika, garlic powder, onion powder, salt, pepper and cayenne. Spread rub over both sides of ribs. Place each rack of ribs on a large piece of heavy-duty foil. For each piece, bring edges of foil together to form a packet; close all edges with tight double folds. Cook, turning packets over occasionally, until ribs are tender, about 1 - 1 1/4 hours.
  3. Meanwhile, to prepare sauce, combine remaining ingredients in a medium nonreactive saucepan. Bring to a boil over medium heat. Reduce heat and simmer, stirring frequently, until thickened, about 5 minutes. Reserve half of sauce to serve with ribs; set aside remaining sauce to baste ribs.
  4. Remove ribs from packets; place ribs directly on barbecue grid. Grill ribs over low heat, turning occasionally, for 20 minutes. Baste with remaining sauce and continue grilling for 10 minutes or until ribs are richly glazed. Cut into serving pieces. Serve with reserved sauce.
Nutritional analysis per serving:

859 calories, 58.1 g fat, 68.1 g protein, 16.9 g carbohydrate, 1.6 g fibre, 1010 mg sodium