I find 1 set of spareribs, about 1 1/2 pounds, is good for 2 serviings in our house. If you are feeding more (or have smaller or bigger appetites than ours), feel free to adjust the amounts below.

1 1/2 lb spare rib
3 t. chili powder
3 minced garlic cloves
1/2 t. salt
2 c. fresh blackberries or more
1/3 c. ketchup
1/3 c. maple syrup
2 1/2 t. ginger powder
1 1/2 T. balsamic vinager
1 t. sriracha (or your favorite hot sauce)

Preheat oven to 400. Mix chili, garlic and salt and rub into both sides of the spare rib. Place ribs meaty side up on a rimmed baking sheet and cook for about 50 minutes.

Meanwhile, place all six remaining ingredients in a blender and liquify. Pour blackberry mixture through a sieve into a sauce pan, pressing mixture with a spatula to work the juice through. Discard the pulp and seeds. Cook the blackberry sauce over medium-high, uncovered, for about 10 minutes, stirring constantly once it starts to bubble. Set aside.

Once ribs have cooked 50 minutes, take out of oven and brush both sides with a liberal amount of the blackberry sauce. Return ribs to the oven, again meaty side up, and cook for another 10 minutes - no longer. Cut ribs into individual pieces, divide between two plates, and spoon more sauce over the top. Serve with leftover sauce on the side for dipping.

(Anna Tulou)

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