Marinate pork ribs in sherry for 24-48 hours.

Pat dry. Toss ribs with enough oil to coat. Completely coat the ribs with the dry rub.

Wrap ribs in a foil pocket with rib bones down so meat side is face up. Pour coconut milk in the foil pocket, being careful not to wash spices off ribs.

Bake at 300° for approximately 3 hours or until ribs are almost falling off the bone.

Unfold foil pockets. Spread blackberry preserves atop ribs. Roast at 400° for 1-2 minutes until preserves adhere to ribs and before they burn.

Garnish with lemon zest.

Variations; Coconut extract, beer, wine, bourbon, thyme, coriander seed, celery seed, worchestershire, H1 sauce, other fruit preserves, lime, orange, grapefruit, tarragon, basil, parsely, cilantro, ginger, scallions, chives, cayenne, root beer, soda,