Red Raspberry Glazed Onion And Ruby Red Ribs Recipes

GLAZED BBQ RIBS

Steps:

• Preheat oven to 325°. Place ribs in a shallow roasting pan, bone side down. Brush oil over ribs; sprinkle with salt and pepper. Bake, covered, until tender, 1-1/2 to 2 hours; drain., Combine remaining ingredients, reserving 3/4 cup sauce. Brush some of remaining sauce over ribs. Bake, uncovered, 25-30 minutes or until ribs are glazed, brushing occasionally with additional sauce., Preheat broiler. Transfer ribs, bone side down, to a broiler pan. Broil 4-5 in. from heat until browned, 8-10 minutes. Serve with reserved sauce.

RED RASPBERRY VINAIGRETTE

Steps:

• Combine the olive oil, rice vinegar and raspberry jam in the container of a blender. Process until smooth. Store in a jar in the refrigerator.

RED CABBAGE WITH RASPBERRIES, ONIONS AND APPLES

Steps:

• Melt butter in heavy large pot over medium heat. Add shallots and sauté until tender, about 2 minutes. Add cabbage, onions, apples, vinegar and sugar to pot. Cook until cabbage is limp, stirring frequently, about 15 minutes. Add raspberries. Cook until most of liquid has evaporated, about 25 minutes. Season to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over medium heat before serving.)

SWEET AND SOUR RASPBERRY-GLAZED BABY BACK RIBS

Steps:

• 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.".

RUBY RED RASPBERRY SALAD

Steps:

• Dissolve raspberry gelatin in 1 cup boiling water. Add raspberries and stir until berries are thawed and separated. Pour into a 13-in. x 9-in. dish; chill until set. , Carefully spread with sour cream; chill. Dissolve cherry gelatin in remaining boiling water. Add pineapple and cranberry sauce; mix well. Allow to thicken slightly. , Carefully spoon over sour cream mixture; chill. If desired, garnish with mayonnaise and mint.

RED RASPBERRY GLAZED ONION AND RUBY RED RIBS

Steps:

• Sprinkle riblets with garlic, salt, and pepper. Separate onion slices into rings and spread in the bottom of a roasting pan. Top with ribs. Pour water over ribs. Cover roasting pan with foil. Bake in a 350 degrees F oven for 30 minutes.
• Meanwhile, in a medium saucepan combine pie filling, barbecue sauce, brown sugar, sherry, liquid smoke, and dry mustard. Bring to boiling. Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally.
• Uncover ribs and drain off any liquid in the pan; discard liquid. Spread barbecue sauce evenly over ribs and roast, uncovered, for 1 hour or until ribs are tender, stirring every 15 minutes.
• Serve ribs and onions on a serving platter sprinkled with green onions. Makes 10 (4-rib) appetizer servings.