6 lb. or 2 racks of spareribs
water
1 (8 1/2 oz.) jar blackberry spread
3/4 cup ketchup
1/4 cup bottled steak sauce
1 tsp. dry mustard
1 clove garlic, minced

Have the butcher cut the ribs crosswise through the bones to form 2 1/2 to 3-inch wide strips. Boil 3-4 quarts of water in large stockpot. Place the ribs in pot, making sure there is enough water to cover. Reduce heat to simmer; cover; simmer ribs over low heat until fork tender, about 25 minutes. Drain (ribs can be cooked ahead and refrigerated).

Just before serving, line two jelly-roll pans or broiler pans with foil. Cut strips of ribs into individual ribs. Arrange in a single layer in pans. Broil, 1 pan at a time, about 4-inches from heat source for 10 minutes, turning once.

Meanwhile, in a small saucepan, combine remaining ingredients for the glaze. Heat to boiling; simmer over low heat for 10 minutes. Brush ribs with glaze and continue to broil, turning and basting frequently, for about 5 more minutes.

Serve ribs in a chafing dish over a heat source or place on a plate and keep warm on an electric hot tray.

Makes 12 appetizers.

Submitted by: Carolyn Wright