Preheat oven to 350°F. In a food processor or blender, place sugar free blackberry jam, Steel's Rocky Mountain Ketchup, Diabetisweet Brown, ginger, hot sauce, and pepper. Whirl until ingredients are pureed.

In a medium saucepan over medium-high heat, add blackberry mixture and bring to a boil; boil 2 to 3 minutes, stirring constantly. Remove from heat and set aside.

Rinse ribs and pat dry. Trim and discard any excess fat. In a large pan, bake 40 minutes until well browned, turning ribs over at 20 minutes (do not bake longer as ribs will dry out).

Baste one side of ribs with 1/3 of prepared blackberry sauce; turn ribs sauce side down and cook 10 minutes or until sauce browns and forms a thick, sticky glaze. Baste top of ribs with 1/3 of blackberry sauce, turn over, and cook and additional 10 minutes or until sauce browns and forms a thick, sticky glaze.

Remove from oven and cut between bones into individual serving portions. Transfer ribs to a serving platter or individual serving plates and pour remaining blackberry sauce over ribs. Serve immediately.

APPROXIMATE NUTRITION INFORMATION PER SERVING:
779 Calories; 58g Fat; 55g Protein; 6g Carbohydrate; 0g Dietary Fiber; 6g Net Carbs