Lucky Leaf
Ruby Red Ribs with Raspberry Glazed Onions

Its hard to outdo a prepared barbecue sauce but not when you enhance it with raspberry, brown sugar, sherry and garlic. This extra rich, beautiful sauce is perfect on smoked or grilled chicken, beef, pork and/or ribs. Theyll be the stars of the picnic or bowl game or any other event.


24 appetizer servings (about 4-5 riblets/serving)
1/4 cup mashed garlic
2 Tbsp. cracked black pepper
1 Tbsp. salt
Non-stick cook spray
24 pounds pork loin back ribs, cut into 2" pieces or riblets
3 large sweet onions, cut in ¼" slices, separated into rings
4-6 cups water
1 3/4 qt. (63 oz.) LUCKY LEAF® Red Raspberry Pie Filling
3 cups smoky barbecue sauce
3/4 cup brown sugar
3/4 cup dry sherry
2 tsp. liquid smoke
1 Tbsp. dry mustard
Sliced green onions, for garnish


Preheat oven to 375°F conventional or 325°F convection.
In a small bowl, combine garlic, pepper and salt. Hold.
Spray riblets with cooking spray and sprinkle evenly with garlic mixture. Place onion rings in bottom of 2 roasting pans and place riblets on top of onion rings in even layers. Cover with foil and refrigerate at least 4 hours before continuing.
Remove pans from cooler and pour 3 cups water into each pan. Recover tightly. Bake 35-45 minutes, or until almost cooked through.
Meanwhile, in a saucepan, combine pie filling, barbecue sauce, brown sugar, sherry, liquid smoke and dry mustard.Over medium heat, bring to boiling, stirring often. Reduce heat and simmer uncovered, 15 minutes, stirring occasionally.
Uncover ribs and drain off any liquid in the pan; discard liquid. Brush berry barbecue sauce evenly over ribs and roast, uncovered, for 1 hour or until ribs are tender, brushing and turning every 15 minutes.
To Serve: Serve ribs and onions on a serving platter garnished with green onions.

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