• 1 Tbsp chili powder
• 1 tsp garlic powder
• Kosher salt and pepper
• 3 to 4 pounds baby back ribs, membrane removed (2 racks)
• 1 1/4 C blackberry jam
• 3/4 C barbecue sauce
• 1 Tbsp fresh lime juice
Heat oven to 350 degrees. In small bowl, combine chili powder, garlic powder, 3/4 tsp salt and 1/2 tsp pepper. Sprinkle ribs with spice mixture, then wrap ribs tightly in foil and bake on a cookie sheet for 45 minutes. Meanwhile, in blender, puree jam, barbecue sauce and lime juice until smooth. Transfer 1 cup to small bowl and set aside for serving. Reduce oven temp to 275 degrees and continue baking until meat is tender and pulling away from bones, 1 hour to 1 hour 30 minutes. Heat grill to medium-high. Brush ribs with some of remaining glaze and grill, meat side down, basting with remaining glaze and flipping occasionally, until sticky and caramelized, 5 to 8 minutes. Serve with reserved sauce.
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