Raspberry Oven-Barbequed ribs

Amazingly Easy, Raspberry Oven-Baked Barbecued Ribs

Be sure you have plenty of napkins handy when you make these barbecued ribs!

Cooking in my house is somewhat of a wrestling match. Well, not physically. If you haven’t read some of my other posts (shame, shame!) my boyfriend is a professional chef. You would think I would take advantage of his maaad skiiiilllz.. but I also love to cook.

It just so happens that he’s also the master of smoked meats in our circle of friends. So.. barbecuing meat of any sort is usually out of the question for me. But… he was at work and we had a rack of ribs already thawed. Rather than having them go to waste, I decided to throw them in the oven myself.

Pinterest is my friend!!

Perusing Pinterest, I found several different recipes that sounded promising, though I wanted something with raspberry barbecue and was running out of time so ended up throwing together ideas from several different recipes and came up with this deliciousness. Needless to say, there were no leftovers to put away.

90 Minute Raspberry Barbecued Ribs

Raspberry Oven-Barbequed Ribs My bf (the chef) usually does the barbecuing around our house because he LOVES to smoke fresh meats. Tonight, we had ribs already thawed and not wanting them to go to waste, I figured I'd throw them in the oven. Just a bit of heat paired with the sweet tang of raspberry, they turned out delicious!

  • Prep Time: 15m
  • Cook Time: 1h 30m


  • 3 lb pork back ribs
  • 3/4 c black raspberry jelly (I used my own homemade)
  • 1/2 c Asian red pepper garlic sauce (more or less to taste)
  • 3 tbsp. minced garlic
  • 6 green onions, finely minced (with about an inch of green)
  • 1 c barbeque sauce (I prefer Cookie's)
  • 1/2 c dark brown sugar
  • 1 dash liquid smoke
  • 1 tsp. vinegar
  • 1 tsp. ground allspice
  • 2 tsp. ground ginger
  • 2 tbsp. bay leaf powder
  • 1 1/2 tbsp. fresh ground black pepper
  • 1 pinch ground cardamon
  • 2 tbsp. celery salt
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 2 tsp. ground ginger
  • 1/2 tsp. ground mace
  • 1 tbsp. dry mustard
  • 1 tsp. ground nutmeg
  • 3 tsp. smoked paprika


  1. Preheat oven to 325 degrees.
  2. Cut ribs into sections of 3-4 ribs each. Place into a sauce pan, adding enough water to cover the meat. Boil for 5-10 minutes until meat turns white. (I added some salt and pepper to water as well.)
  3. In a small mixing bowl, add all ingredients and stir until well combined. Pour mixture into a small sauce pan and cook over medium heat, stirring occasionally.
  4. Remove ribs from water. Using a brush, coat each one with sauce on both sides and place bone-down in baking pan. Cover with tin foil and bake for 90 minutes or until tender. Check every 30 minutes or so and baste with sauce. (I used the convection setting on our oven and these turned out wonderfully juicey and tender.)

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