Raspberry Oven-Barbequed Ribs

90 Minute Raspberry Barbecued Ribs

My bf (the chef) usually does the barbequing 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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