1 jar (10 ounces) seedless blackberry spreadable fruit
1 cup orange juice
1/2 cup brandy
1 envelope onion soup mix
6 garlic cloves, minced
1/2 teaspoon ground ginger
1 pork crown roast (16 ribs and about 8 pounds)
Preheat oven to 350°. In a small saucepan, combine the first six ingredients. Cook and stir over medium heat until jam is melted; brush over roast. Place roast on a rack in a large shallow roasting pan. Cover rib ends with foil; loosely cover entire roast with foil.
Roast 2 to 2-1/2 hours or until a thermometer reads 145°. Transfer to a serving platter. Let stand for 15 minutes. Remove foil. Cut between ribs to serve.