| Prep Time : | Cook Time : | Ready Time : |
|---|---|---|
| 20 min | 90 min | 1 hour, 50 min |
Servings
2
Ingredients
1 Rack, Baby back ribs
1 tablespoon Salt
1/2 tablespoon Pepper
1/4 cup Apple cider vinegar
1 tablespoon Oil
Smoked Raspberry BBQ Sauce
3 clove Garlic Minced
1 tablespoon Serrano pepper Minced
1/2 teaspoon Cayenne pepper powder
2 cups Mesquite BBQ sauce
1 cup Raspberry Jam no seeds
Directions
- Ribs:
Season the ribs with the salt and pepper and place on a half sheet pan. Place the vinegar on top of the ribs and completely cover the pan with plastic wrap. Cover the plastic wrap with foil and put into a 300 degree preheated oven for 90 minutes. While that is cooking lets make the sauce.
- Sauce:
Place the oil, garlic and Serrano pepper over medium heat and cook until fragrant. Add in the cayenne pepper and stir. Then the mesquite bbq sauce and raspberry jam and stir until fully mixed. Let simmer for about 30 minutes to let the flavors marry. Hold for service.
- Assembly:
Remove the ribs from the oven and coat generously with sauce. Place into the oven or onto the grill and cook until the sauce gets tacky. Add the second coat of sauce and repeat. Remove from heat and serve. Enjoy!
- Chefs Note: You can make the ribs and sauce two days in advance.
