Sweet and Spicy Raspberry-Glazed Ribs
Barbecue sauce, raspberry preserves and spicy chipotle chili powder simmer together to make a fantastic glaze and sauce for serving.
Serves: 4Prep: 30 minutesCook: 3 hoursTotal: 3 hours 30 minutes
- 1 rack (3½ lbs.) Kroger® Moist and Tender Pork Back Ribs
- 3 tablespoons brown sugar
- 3⁄4 teaspoon coarse salt
- 1 tablespoon paprika
- 2 1⁄2 teaspoons garlic powder
- 2 1⁄2 teaspoons onion powder
- 1⁄2 teaspoon dry mustard
- 1 bottle of your favorite store-bought barbecue sauce
- 3⁄4 cup seedless raspberry preserves
- 3⁄4 teaspoon chipotle chili powder
- Preheat the oven to 300° F. Line a large rimmed baking sheet with foil. Place two more pieces of foil large enough for the ribs to sit on and to be completely covered for baking.
- Turn the rack of ribs over, and use your hands or a kitchen towel to pull the shiny membrane off the meat. It should come off relatively easy. Flip the ribs back over.
- In a small bowl, combine the brown sugar, salt, paprika, garlic powder, onion powder and dry mustard. Stir to combine. Massage the rub onto the rack of ribs, making sure to cover the top and bottom.
- Place ribs on foil and cover. Bake in the oven for 2½-3 hours or until the meat is fork-tender.
- While the ribs bake, make the sauce. In a medium saucepan, add barbecue sauce, raspberry preserves and chipotle powder. Bring to a simmer and cook for 15 minutes. Set aside.
- Once the ribs are fork-tender, remove them from the oven and turn the heat up to a broil. Brush the ribs with sauce and place them under the broiler until the glaze is bubbling and hot. Remove the ribs from the oven and brush them with more sauce.
- Cut two ribs at a time. Serve them with the remaining raspberry barbecue sauce.