For the Blueberry Sauce:

1. In a saucepan combine the blueberries, ketchup, vinegar, brown sugar, honey, lemon juice, red pepper flakes, black pepper, basil leaves and cinnamon.
2. While stirring constantly, bring this mixture to a boil; then lower the heat to a gentle simmer.
3. Stir the mixture occasionally until the sauce thickens slightly.
4. Cool down to room temperature then refrigerate until ready to use.

For the Spare Ribs:

1. Massage the ribs on all sides with the rub. You may proceed to bbqing immediately but to let them rest with the rub in the refrigerator for a few hours, which is ideal.
2. Prepare the bbq for grilling.
3. Place the ribs in a large grilling pan, a disposable foil pan is perfect, Note: Do Not Use a Glass Baking Pan! and cover with aluminum foil and poke a few vent holes in the foil.
4. Place the pan on the bbq and close the lid with the vents to the bbq cover open.
5. Let the ribs cook slowly for approximately an hour and half. Check on the ribs at least once to make sure they are not overcooking since each bbq temperature is different.
6. When they are ready, brush each rack with the bbq sauce and carefully put them on the grill for about five minutes or so. If they are fall apart ready leave them in the pan uncovered and let the bbq sauce cook into the rib for a few minutes.