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Habanero Raspberry Ribs

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Total Time
Prep: 10 min. Bake: 3 hours 10 min.

By Taste Of Home Editorial Team

Recipe by Yvonne Roat, Linden, Michigan

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 29, 2022

Roasting these tender, fall-off-the-bone ribs in the oven means you can enjoy them any time of year—no waiting for grilling season. The heat from the habanero pepper and the sweetness of the raspberry jam complement each other perfectly.—Yvonne Roat, Linden, Michigan

Test Kitchen Approved

Habanero Raspberry Ribs

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Yield: 5 servings
Prep: 10 min
Cook: 3 hours 10 min
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Ingredients

  • 2 racks pork baby back ribs (about 4-1/2 pounds)
  • 2-1/2 cups barbecue sauce, divided
  • 2 cups seedless raspberry jam
  • 1 habanero pepper, finely chopped
Text Ingredients

Directions

  1. Place each rack of ribs on a double thickness of heavy-duty foil (about 28x18 in.). Combine 2 cups barbecue sauce, jam and habanero pepper; pour over ribs. Wrap foil tightly around ribs.
  2. Place in a shallow roasting pan. Bake at 325° until meat is tender, about 3 hours.
  3. Carefully unwrap ribs. Place on baking sheets. Brush with remaining barbecue sauce. Broil 4 in. from the heat for 8-10 minutes or until bubbly. If desired, serve with additional barbecue sauce.

Nutrition Facts

1 serving: 1067 calories, 38g fat (14g saturated fat), 147mg cholesterol, 1562mg sodium, 139g carbohydrate (122g sugars, 1g fiber), 41g protein.
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