Recipes

Red Raspberry Glazed Onion and Ruby Red Ribs

Name: Red Raspberry Glazed Onion and Ruby Red Ribs
Cook time: 1 h 30 min
Total time: 30 min
Cuisine: American
Ingredients: 4 pounds pork loin back ribs, cut into 2-inch "riblets" - Have the butcher cut the ribs for you.; 2 cloves garlic, minced; salt and ground black pepper; 1 large onion, cut to 1/4-inch slices; 1 cup water; 1 21-ounce can LUCKY LEAF® Red Raspberry Fruit Filling; 1 cup bottled barbecue sauce; 1/4 cup packed brown sugar; 1/4 cup dry sherry; 1/2 teaspoon liquid smoke; 1/4 teaspoon dry mustard; green onions, sliced

Not rated yet. Leave one now.

Red Raspberry Glazed Onion and Ruby Red Ribs are a bold fusion of sweet, savory, and smoky flavors. Succulent, fall-off-the-bone ribs are slow-cooked to perfection, then generously slathered with a tangy red raspberry glaze made from rich raspberry fruit filling. The glaze caramelizes as it cooks, coating the ribs with a glossy, sweet-tart layer. Caramelized onions are added for a savory depth that balances the raspberry’s brightness. Each bite offers tender, juicy meat with a perfect harmony of smoky, sweet, and savory flavors—an unforgettable dish that’s perfect for grilling season or any barbecue feast.

Cook Time

1 hr, 30 min
Total Time

30 min

Ingredients

4 pounds pork loin back ribs, cut into 2-inch "riblets" - Have the butcher cut the ribs for you.
2 cloves garlic, minced
salt and ground black pepper
1 large onion, cut to 1/4-inch slices
1 cup water
1 21-ounce can LUCKY LEAF® Red Raspberry Fruit Filling
1 cup bottled barbecue sauce
1/4 cup packed brown sugar
1/4 cup dry sherry
1/2 teaspoon liquid smoke
1/4 teaspoon dry mustard
green onions, sliced

Directions

Step 1
Preheat oven to 350°F. Sprinkle riblets with garlic, salt, and pepper. Separate onion slices into rings and spread in the bottom of a roasting pan. Top with ribs. Pour water over ribs. Cover roasting pan with foil. Bake for 30 minutes.
Step 2
Meanwhile, in a medium saucepan combine fruit filling, barbecue sauce, brown sugar, sherry, liquid smoke, and dry mustard. Bring to boiling. Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally.
Step 3
Uncover ribs and drain off any liquid in the pan; discard liquid. Spread barbecue sauce evenly over ribs and roast, uncovered, for 1 hour or until ribs are tender, stirring every 15 minutes.
Step 4
Serve ribs and onions on a serving platter sprinkled with grean onions.