Blackberry Spareribs
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A recent issue of Sunset magazine had a recipe for spareribs grilled with a blackberry glaze. We don't have a barbeque, so over the years I've come up with a way of doing spareribs that seems to work (purists may avert their eyes). I thought the blackberry idea sounded interesting - fooled around with the recipe, and the result was a smashing success, according to the family.

1 1/2 c. blackberries (fresh or frozen
  - I used frozen and unthawed them a bit first)
1 c. strong chicken stock
about 1/4 cup grated fresh ginger
about 1/4 c. dark brown sugar
about 1/4 c. Worcestershire sauce
about 1/4 c. soya sauce
about 1/4 c. raspberry vinegar
several tablespoonsful of mirin
several tablespoonsful of cracked chile caribe
about a tsp. of cayenne pepper
about a tsp. of Coleman's dry mustard
(I also added a bit of syrup from a jar of stem ginger in syrup
  - but you could use honey)

Mix together, and then pour over either back ribs or what our butcher calls country style ribs - thick, no bone.

Now for the heretical part - microwave, covered for about 30 minutes (or you could bake them in a regular oven, but this takes 1 1/2 hours+).

Then heat the broiler on high, and broil directly under the element for 5-10 minutes per side until the blackberry sauce caramelizes.

Untraditional - yes. Delicious - yes.

Absolutely no Ob Ang at all! - except that food is always an Ob Ang
Gail