4 cups water
3 to 4 pounds country-style pork ribs
2 pints (4 cups) fresh blueberries
1 medium (1 cup) onion, chopped
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 coarse ground pepper
1/4 teaspoon salt
Bring water to full boil in 8-quart saucepan; add ribs. Cook over medium-high heat 20-25 minutes or until ribs are fork tender.
Place all remaining ingredients in 2-quart saucepan. Cook over medium heat, stirring occasionally, 12-15 minutes or until flavors are blended.
Heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Place coals to 1 side in charcoal grill. Make aluminum foil drip pan; place opposite coals.
Place ribs onto grill over drip pan. Grill, turning occasionally and brushing with sauce, 20-25 minutes or until ribs are fork tender.
Cook remaining blueberry sauce over low heat, stirring occasionally, until heated through. Serve sauce over ribs.
Fresh blueberries are recommended. However, 1 (16-ounce) package frozen blueberries, thawed, drained can be substituted. Sauce will be thinner made with frozen blueberries.