Flip one rib rack over and insert the tip of a butter knife under tough membrane that covers back of rack. Wiggle knife to loosen membrane. Grab membrane with a paper towel and pull it off. Repeat with remaining rack.
At least 1 hour before cooking, mix 1 tablespoon salt, 1 tablespoon pepper and 1 tablespoon smoked paprika in a small bowl. Season ribs very generously on all sides with spice mixture. Let ribs come to room temperature, about 1 hour.
Meanwhile, set up a grill to cook with indirect heat: For a charcoal grill, light charcoal using a chimney starter. When coals have started to ash over on top, pour them all onto one side of lower grate. This creates a hot zone and a cooler zone. If using a gas grill, light burners on one side of grill, leaving others off to create a hot zone and a cooler zone. Or, preheat an oven to 350 degrees to cook ribs indoors.
Place ribs meaty-side up on cooler side of the grill and close lid, making sure vents are partly open. If cooking indoors, put ribs in a roasting pan and place in oven. Cook ribs 1 hour. If using a charcoal grill, light more charcoal briquettes in chimney starter and pour on top of coals to replenish the fire. Flip ribs meaty-side down. Cook until tender, 45 minutes to 1 hour.
Meanwhile, make blackberry glaze: In a blender, purée the honey, blackberries, preserves, maple syrup, bourbon, vinegar, red-pepper flakes, and remaining salt and pepper. Scrape into a saucepan and bring to a simmer over medium-high heat. Reduce heat to medium-low and cook about 15 minutes, stirring frequently, until reduced and syrupy.
Flip ribs meaty-side up, brush generously with glaze, and close the lid. Cook 1 minute. Brush meaty side with glaze again. Move ribs to hot side of grill and flip over. Brush underside of racks with glaze. Close lid. Cook 1 minute or until glazed and caramelized on both sides. If cooking inside, brush ribs with glaze and place under broiler until glazed and caramelized, 1-2 minutes. Season generously with salt and let rest 10 minutes before serving.
Recipe reprinted with permission from Wall Street Journal, Pick Berries for Dinner. Originally printed June 15, 2012.