Char Crusted Raspberry Ribs
Satisfy your taste buds with these bold and juicy Char Crusted Raspberry Ribs, a perfect fusion of smoky spices and tangy sweetness. This easy yet impressive recipe features tender, oven-baked pork ribs rubbed with a flavorful blend of smoked paprika, brown sugar, and garlic powder, then finished with a sticky raspberry glaze made from preserves, honey, and Dijon mustard. The ribs are caramelized to perfection on the grill or under the broiler, creating a smoky char that pairs beautifully with the fruity glaze. Garnished with fresh raspberries and parsley, these ribs are as visually stunning as they are delicious. Whether you’re hosting a summer barbecue or cozying up for a weekend feast, these ribs are a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 2 racks pork ribs
- 2 tablespoons smoked paprika
- 2 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 1 cup raspberry preserves
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 0.5 cup fresh raspberries (optional, for garnish)
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 275°F (135°C). Line a large baking sheet with aluminum foil for easy cleanup.
Using a paper towel, remove the membrane from the back of the pork ribs for a more tender result. Place the ribs on the prepared baking sheet.
In a small bowl, combine the smoked paprika, brown sugar, garlic powder, onion powder, ground black pepper, and kosher salt. Mix well to create the dry rub.
Rub the dry spice mixture generously over both sides of the ribs, pressing it into the meat with your hands to create an even coating.
Cover the ribs tightly with aluminum foil and bake in the preheated oven for 2.5 hours, or until the ribs are tender and the bones are slightly exposed at the ends.
While the ribs are baking, prepare the raspberry glaze. In a small saucepan over medium heat, combine the raspberry preserves, apple cider vinegar, honey, Dijon mustard, and olive oil. Stir well and simmer for 5 minutes until the glaze thickens slightly. Remove from heat and set aside.
Once the ribs are finished baking, remove them from the oven and discard the foil. Brush a generous layer of the raspberry glaze over both sides of the ribs.
Preheat your grill to medium-high heat (or adjust your oven to broil). Place the ribs on the hot grill (or return them to the oven on a broiler-safe pan) and cook for 5-7 minutes per side, or until the glaze is caramelized and slightly charred.
Remove the ribs from the grill and let them rest for 5 minutes before slicing into individual ribs.
Optional: Garnish with fresh raspberries and chopped parsley for a burst of color and additional flavor. Serve warm and enjoy!
Nutrition Facts
Calories |
1298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.1 g | 110% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 303 mg | 101% | |
| Sodium | 540 mg | 23% | |
| Total Carbohydrate | 66.2 g | 24% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 56.8 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 127 mg | 10% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1113 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
