Ruby Red Ribs with Raspberry Glazed Onions

Method

1. Preheat oven to 375°F conventional or 325°F convection.
2. In a small bowl, combine garlic, pepper and salt. Hold.
3. 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.
4. Remove pans from cooler and pour 3 cups water into each pan. Recover tightly. Bake 35-45 minutes, or until almost cooked through.
5. 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.
6. 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.
7. To Serve: Serve ribs and onions on a serving platter garnished with green onions.