Habanero Raspberry Ribs

Name: Habanero Raspberry Ribs
Prep time: 10 min
Cook time: 3 h 10 min
Total time: 3 h 20 min
Yield: 5 servings
Ingredients: 2 racks pork baby back ribs (about 4-1/2 pounds); 2-1/2 cups barbecue sauce, divided; 2 cups seedless raspberry jam; 1 habanero pepper, finely chopped

Total Time Prep: 10 min. Bake: 3 hours 10 min.

Yield 5 servings

Test Kitchen Approved

Roasting these tender, fall-off-the-bone ribs in the oven means you can enjoy them any time of year—no waiting for grilling season. The heat from the habanero pepper and the sweetness of the raspberry jam complement each other perfectly.—Yvonne Roat, Linden, Michigan

Ingredients

2 racks pork baby back ribs (about 4-1/2 pounds)
2-1/2 cups barbecue sauce, divided
2 cups seedless raspberry jam
1 habanero pepper, finely chopped

Directions

Place each rack of ribs on a double thickness of heavy-duty foil (about 28x18 in.). Combine 2 cups barbecue sauce, jam and habanero pepper; pour over ribs. Wrap foil tightly around ribs.
Place in a shallow roasting pan. Bake at 325° until meat is tender, about 3 hours.
Carefully unwrap ribs. Place on baking sheets. Brush with remaining barbecue sauce. Broil 4 in. from the heat for 8-10 minutes or until bubbly. If desired, serve with additional barbecue sauce.

Nutrition Facts

1 serving: 1067 calories, 38g fat (14g saturated fat), 147mg cholesterol, 1562mg sodium, 139g carbohydrate (122g sugars, 1g fiber), 41g protein.

Recipe Creator