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1
Soak the plank for at least 1 hour and up to 24 hours.
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2
In a small bowl, combine the chili powder, salt, and pepper.
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3
Rub the ribs all over with the seasoning mixture.
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4
Place on a large plate, cover with plastic wrap, and refrigerate for at least 4 hours and up to 24 hours.
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5
To make the sauce, heat the oil in a saucepan over medium-high heat.
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6
Add the onion, jalapeno, garlic powder, cumin, coriander, salt, and pepper and saute until the vegetables soften, about 3 minutes.
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7
Stir in the blueberries, molasses, chili sauce, and vinegar and bring to a boil.
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8
Reduce the heat to medium and simmer, stirring occasionally, until the sauce thickens slightly, about 30 minutes.
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9
Transfer the sauce to a blender and puree until smooth.
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10
Be careful while blending the sauce, as it needs room for steam to escape; remove or open the center part of the blender lid and cover it with a damp towel while blending.
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11
The sauce can be prepared and refrigerated up to 3 days in advance.
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12
When you are ready to cook the ribs, bring them to room temperature.
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13
Preheat the oven to 300 degrees F. Place the ribs in a baking pan, cover them with foil, and bake until tender, about 1 1/2, hours.
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14
Once the ribs are cool enough to handle, remove them from the pan and generously brush each side of the ribs with 1/2 cup of the sauce.
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15
Prepare the plank for grilling according to the instructions (see Notes).
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16
Place the ribs on the toasted side of the plank.
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17
Close the lid and grill for 15 to 20 minutes, or until the ribs are crisp and lightly charred.
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18
Remove the ribs from the heat and brush with another 1/4 cup of the sauce.
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19
Cut the ribs apart and serve immediately with additional sauce on the side.
