Recipe by GREG IN SAN DIEGO
Raspberry jam combined with vinegar, soy, chilis and ginger makes a delicious glaze to brush across these ribs. Because raspberry jam burns easily, cook the ribs over a medium fire or in a 325 degree oven, and don't baste with extra marinade until the last 20 minutes of cooking. The recipe is for 2 racks of baby backs.
- 4 -6 lbs pork baby back ribs, cut in half lengthwise by your butcher
Sweet and Sour Raspberry Glaze
- 2 tablespoons white sesame seeds
- 1⁄2 cup raspberry jam
- 1⁄2 cup wine vinegar
- 1⁄4 cup dark soy sauce
- 1⁄4 cup finely minced fresh gingerroot
- 2 teaspoons chili sauce
- 1⁄4 cup minced green onion, green and white parts
- 1⁄2 teaspoon Chinese five spice powder or 1⁄2 teaspoon cinnamon
Directions See How It's Made
- Remove the membrane from the underside of the ribs. If you've not done this before, Google the technique. This is an important step. Just learn it and do it every time you cook any kind of ribs in any recipe.
- Place the ribs in a rectangular dish or baking pan.
- To make the glaze:.
- In an ungreased skillet over high heat toast the sesame seeds until golden.
- Transfer the seeds to a bowl and combine with the remaining glaze ingredients.
- Stir well.
- Coat the ribs evenly on both sides with the glaze.
- Marinate the ribs, refrigerated, for 2 hours or for more flavor up to 8 hours.
- Grill the ribs, meaty side up, over indirect medium heat or in a 325 degree oven, for about 75 minutes or until the meat begins to shrink from the ends of the rib bones.
- To serve, cut the ribs into individual rib size portions and transfer to a garnished serving plate or to 4 garnished individual plates and serve at once.
- Present the ribs with freshly cut seasonal fruit topped with my Creamy Orange Fruit Salad Dressing, "Recipe #242306" and barbecued fresh corn on the cob or my Onion Rings, "Recipe #214428.".