Pre-heat the oven to 300˚F.

Lay the ribs down, backbone side up. Remove the tough membrane on the back of the ribs by pulling it off in a single sheet.

Combine the smoked paprika, oregano, coriander, brown sugar, dry mustard, salt and black pepper. Rub the spice mixture on both sides of the ribs and transfer to a large baking sheet, covering with foil.

Bake the ribs at 300˚F for 2 hours.

While the ribs are cooking, make the blackberry BBQ sauce. Heat the oil in a medium saucepan and sauté the onion, garlic and ginger for just a couple of minutes. Then, add all the remaining ingredients and bring the mixture to a simmer. Simmer for 20 minutes until thick, stirring to break down the berries. Set aside.

When the ribs are done, remove the foil. Brush some sauce on the ribs and bake for 20 to 30 minutes, basting with more sauce every 10 minutes or so until the sauce is sticky on the ribs. Alternatively, grill the ribs over a medium grill, turning and basting with the sauce OR broil for 3 to 4 minutes.

Cut the ribs between the bones and serve with additional sauce.