Fresh picked blueberries, cumin and chili powder make a delightful sauce for barbecued ribs.

Preparation time: 15 min
Cooking time: 25 min
Grilling time: 15 min
Yield: 6 servings

4 cups water
3 to 4 pounds country-style pork ribs
2 pints (4 cups) fresh blueberries
1 medium (1 cup) onion, thinly sliced
3 tablespoons firmly packed brown sugar
2 tablespoons balsamic or red wine vinegar
1 tablespoon finely chopped fresh gingerroot
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt

Bring water to a full boil in 6-quart saucepan; add ribs. Cook over medium-high heat until ribs are fork tender (20 to 25 minutes).

Meanwhile, heat gas grill on medium or charcoal grill until coals are ash white. Place all remaining ingredients in 2-quart saucepan. Cook over medium heat, stirring occasionally, until flavors are blended (12 to 15 minutes).

Place ribs on grill; baste with blueberry sauce. Grill, basting and turning occasionally, until ribs are fork tender (20 to 25 minutes).

Cook remaining blueberry sauce over low heat, stirring occasionally, until heated through. Serve sauce over ribs.

TIP: Fresh blueberries are recommended. However, 1 (16-ounce) package frozen blueberries, thawed, drained can be substituted. Sauce will be thinner made with frozen blueberries.