In a small bowl combine, garlic powder, onion powder, paprika, pepper, and salt. Lay the aluminum foil flat on a counter and place ribs in center of foil. Liberally cover the ribs with the seasoning. Cover the ribs with the foil. Let set in the refrigerator at least 30 minutes to overnight.
Prepare a charcoal grill, use an aluminum pan filled with water in the center of grill and charcoal briquettes around the pan. Tutorial in the blog post.
Place the ribs on the grill rack above the aluminum pan filled with water. They will indirectly cook. Flip the ribs every half hour.
Ribs should be done in about 2 hours. During last 10 minutes of cooking apply the Blueberry Chipotle BBQ Sauce.
Ribs are done when temperature of meat is 180 degrees. Can also use a toothpick on thickest section of meat and it should go through easily.
Blueberry Chipotle Barbecue Sauce
In a saucepan, over medium heat add the olive oil.
Add in the onions and stir occasionally until translucent, about 5 minutes. Add in the minced garlic and stir for another minute.
Add in the fresh blueberries, ketchup, cider vinegar, chipotle peppers in adobo sauce, molasses, ground cumin, salt and pepper to taste.
Stir occasionally for about 25 minutes.
Check the seasonings and adjust if needed.
Remove from heat and let sauce cool.
Place the sauce in a blender and blend until smooth. Be careful with warm ingredients in blender.
Use the sauce on the baby back ribs. There will be extra sauce. The extra sauce can be frozen for a later date.