1 Tbsp olive oil

1/2 red onion, chopped

2 cloves garlic, minced

1/2 cup wild blueberries

1 Tbsp raw honey

1 tsp cumin

1/4 tsp chili powder

1 Tbsp tomato paste

1 1/2 Tbsp lemon juice

8 oz tomato juice

1 chipotle pepper in adobo sauce, minced*

1 Tbsp molasses

1/4 cup white grape juice

1/4 tsp sea salt

1/8 tsp black pepper

2 lbs baby back ribs

In a small saucepan combine olive oil, onion, garlic, blueberries and honey.   Bring to a boil. Reduce heat and simmer for 15-20 minutes until mixture begins to thicken.   Add cumin and chili powder. Stir to combine.   Add tomato paste, lemon juice, tomato juice, chipotle pepper in adobo sauce, molasses and white grape juice.   Allow mixture to simmer another 10 minutes or until thickened to desired consistency.   Season with salt and pepper.   Blend mixture in a blender (or with an immersion blender) until smooth.   Season your ribs with salt and pepper (or some steak seasoning and brown sugar for extra flavor) rubbing seasoning into both sides of rack.   Place the rack in a slow cooker, meaty side facing the outer wall of the slow cooker.   Pour 1 cup barbecue sauce over ribs. Cover and cook on low for 8 hours or until tender.   Remove ribs from slow cooker and place on a baking sheet covered in foil.   Broil on high for 10 minutes or until the top of the ribs are caramelized.   Serve with remaining barbecue sauce.