Baked Baby Back Ribs in Blackberry BBQ Sauce

Mom bought me 1.5 k of baby back ribs one ordinary night. I don't know if she meant is as a surprise or a very practical joke because i don't have the slightest idea how to cook ribs. "Gayahin mo na lang ung sa Via Mare." Ehem...am i that good? As expected, the researcher in me took over, and i chanced upon a recipe of blackberry barbecue sauce (check out the review section...i'm quirkychef!) in the Internet which looks good enough to try. I don't have most of the spices which the recipe calls for so i still need to do some major revisions. The blackberry in the sauce kind of caught me instantly considering the blackberry preserves we bought at Sagada is still untouched in the kitchen. The black specks you can see in the picture are the actual blackberries. I have tasted fresh blackberries way back in our Sagada vacation where it grows abundantly and i don't quite like it (even the preserve) until i tried it with this recipe. No one among my family guessed what the secret ingredient is.

1- 1.5 k baby back ribs

Blackberry BBQ Sauce

1 c tomato ketchup

1/2 c blackberry preserve or jam

1/8 c brown sugar

2 tablespoons white wine

2 tablespoons prepared mustard

2 tablespoons hot sauce

2 tablespoons each, minced garlic and ginger

dash of paprika and Italian seasoning

Combine all ingredients for the barbecue sauce. Marinate baby back ribs in the sauce overnight. Line baking pan with greased foil. Transfer baby back ribs in the pan and cover with aluminum foil. Bake for 2 hours in 300F/ 150C. Transfer the ribs in another pan and generously glaze with the remaining bbq marinade. Bake uncovered for 30 minutes. The meat is so tender it will literally fall off the bone.