Raspberry Ribs
Prepare to tantalize your taste buds with these sweet and savory Raspberry Ribs, an irresistible twist on classic barbecue fare. Succulent pork baby back ribs are rubbed with a flavorful blend of spices, slow-roasted to tender perfection, and finished with a luscious homemade raspberry glaze. This tangy glaze, crafted from fresh raspberries, honey, brown sugar, and a hint of Dijon mustard, delivers a perfect balance of sweetness and zing, elevating every bite. The ribs are gently caramelized in the oven for a sticky, glossy finish that will have everyone reaching for seconds. Ideal for a special dinner or summer cookout, this recipe pairs beautifully with roasted vegetables or a crisp green salad. Perfectly tender, bursting with flavor, and surprisingly easy to make, these Raspberry Ribs are guaranteed to be the star of your table.
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Recipe Information
Ingredients
- 2 racks pork baby back ribs
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups raspberries
- 0.25 cup honey
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
- 0.25 cup water
Instructions
Preheat your oven to 275°F (135°C).
Prepare the ribs by removing the silver membrane from the back of the ribs (if not already removed).
In a small bowl, combine the salt, black pepper, paprika, garlic powder, and onion powder.
Rub the spice mixture evenly over both sides of the ribs.
Wrap each rack of ribs tightly in aluminum foil and place them on a baking sheet.
Bake in the preheated oven for 3 hours, or until the ribs are tender and cooked through.
While the ribs are cooking, prepare the raspberry glaze. In a medium saucepan over medium heat, combine the raspberries, honey, brown sugar, apple cider vinegar, soy sauce, Dijon mustard, and water.
Simmer the mixture for about 15-20 minutes, stirring occasionally, until the raspberries break down and the sauce thickens slightly.
Use a fine-mesh strainer to remove the seeds from the sauce (optional, if you prefer a smoother glaze). Set the glaze aside.
Once the ribs are done baking, carefully remove them from the foil and place them on a clean baking sheet lined with parchment paper.
Brush the ribs generously with the raspberry glaze.
Increase the oven temperature to 450°F (230°C) or switch to the broil setting.
Return the ribs to the oven and cook for another 8-10 minutes, until the glaze is bubbly and slightly caramelized. Watch closely to avoid burning.
Remove the ribs from the oven and let them rest for 5-10 minutes.
Slice between the bones and serve the ribs with any remaining raspberry glaze on the side.
Nutrition Facts
Calories |
4531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 339.1 g | 435% | |
| Saturated Fat | 123.3 g | 616% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 1316 mg | 439% | |
| Sodium | 1281 mg | 56% | |
| Total Carbohydrate | 107.3 g | 39% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 80.0 g | ||
| Protein | 298.0 g | 596% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 431 mg | 33% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 4414 mg | 94% | |
*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.
