After trying a fruit salad at a backyard barbecue, I wanted to make a rib sauce that tasted just as sweet. Everyone loves the raspberry-red wine combo.
—STEVE MARINO NUTLEY, NJ
PREP: 2 HOURS • BROIL: 10 MIN. • MAKES: 4 SERVINGS
4 pounds pork baby back ribs
1/2 cup olive oil
2 teaspoons salt
2 teaspoons pepper
1 bottle (18 ounces) barbecue sauce
1 cup seedless raspberry preserves
1/4 cup dry red wine
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1. Preheat oven to 325°. Place ribs in a shallow roasting pan, bone side down. In a small bowl, mix oil, salt and pepper; rub over ribs. Bake, covered, 1 1/2 to 2 hours or until tender; drain.
2. In another bowl, mix remaining ingredients; reserve 3/4 cup for serving with ribs. Brush some of the remaining sauce over ribs. Bake, uncovered, 25-30 minutes or until ribs are glazed, basting occasionally with additional sauce.
3. Preheat broiler. Transfer ribs to a broiler pan, bone side down. Broil 4-5 in. from heat 8-10 minutes or until browned. Serve with reserved sauce.