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