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1
Light a grill.
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2
In a large bowl, toss the blackberries with the pimenton .
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3
Spread the berries in a perforated grill pan or in a foil pan with holes poked in it.
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4
Grill over moderately high heat, tossing, until the berries just start to burst, 3 to 5 minutes.
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5
In a saucepan, heat the 3 tablespoons of vegetable oil.
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6
Add the garlic and cook over moderately low heat, stirring, until just golden.
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7
Add the chopped onion and cook over moderate heat, stirring, until softened and just starting to brown, about 7 minutes.
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8
Stir in the tomato paste and cook until glossy, about 2 minutes.
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9
Add the blackberries, vinegar, brown sugar, soy sauce, chipotles, mustard and cumin and bring just to a boil.
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10
Simmer over moderately low heat, stirring, until slightly thickened and the berries are very tender, about 20 minutes.
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11
Transfer the sauce to a blender and let cool slightly, then puree until smooth.
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12
Strain through a fine sieve into a bowl, discarding the solids.
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13
Season the sauce with salt and pepper and let cool completely.
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14
Spoon 1 cup of the sauce into a bowl and stir in the minced onion, the olive oil and the 2 tablespoons of oregano.
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15
Reserve the remaining sauce for grilled chicken or pork.
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16
Light the grill and oil the grate.
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17
Season the ribs with salt and pepper and brush with the blackberry sauce.
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18
Grill over high heat, turning once, until nicely charred, 3 minutes.
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19
Continue to grill for 2 minutes more, turning and basting with more sauce, until glazed.
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20
Garnish the ribs with radishes and chopped oregano; serve hot.
