Raspberries are one of my favorite summer treats. My bushes are full! Combine raspberries with short ribs and you’ve got yourself a delicious summer meal. Brush homemade raspberry chili sauce over meaty, tender baby back ribs. It’s all cooked in the slow cooker, so it couldn’t be easier. I’ve written about my recipe for crockpot ribs before and included my recipe in this recipe. Seriously, those ribs are going to fall off the stinky bones so you can shove them into your gluttonous face faster. You’re welcome. Time to enjoy it before the good summer fades away!
raw material
- 2 tablespoon olive oil
- 1 big onion diced
- 2 clove garlic broken
- 2 cup blueberry
- 1/2 cup fresh basil leaves bulk
- 3 Jalapeños with Adobo Sauce
- 1 cup ketchup
- 2/3 cup brown sugar tightly packed
- 2 tablespoon Worcestershire sauce
- 2 teaspoon mustard powder
- 1/2 teaspoon Black pepper
- 2 Rack Pork Tenderloin Baby Back Ribs
instruct
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Heat olive oil in a large skillet over medium-high heat. Add sweet onion and sauté for about 5 minutes. Add garlic and sauté for another 60 seconds. Add raspberries, basil, cayenne, tomato paste, brown sugar, Worcestershire sauce, mustard powder, and pepper. Increase heat to high and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
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Transfer the sauce to a blender or food processor and puree until smooth. Divide the sauce in half and store one half in the refrigerator until ready to serve.
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Cut the rack of ribs in half. Layer the ribs in the saucepan, pouring a little of the remaining sauce over each layer.
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Cover and cook on low heat for 8 hours.
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Before serving, place a rack on a baking sheet lined with aluminum foil. Brush generously with the reserved sauce. Roast under the broiler until the sauce starts to bubble and caramelize. Serve hot.