Raisin Country BBQ Back Ribs
Submitted by: Roy Harland
Louisiana hot sauce, California raisins and orange juice turn up the temperature on these barbecued ribs.
- 1/2 cup orange juice
- 1/4 cup California raisin paste*
- 1/2 cup apple cider vinegar
- 1 tablespoon Louisiana hot sauce or to taste
- 1/2 cup ketchup
- 1 tablespoon chile powder
- 1/4 tablespoon granulated garlic
- 1/2 tablespoon granulated onion
- 1/2 tablespoon dry mustard powder
- 1/2 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 racks baby back ribs (about 3 pounds), membranes removed from rib side
For sauce, place orange juice and raisin paste in a blender and purée until very smooth. Add purée and remaining ingredients except ribs to a saucepan and bring to boil. Reduce heat and simmer for pproximately 20 minutes to meld flavors. If sauce is too thick, thin with a little water. If too thin, reduce further. Turn into covered container and store in refrigerator.
To prepare ribs, preheat oven at 375°F. Remove membrane from ribside of racks and rinse under cold running water; pat dry with paper towels. Place bone-side down in shallow roasting pan large enough to lay them flat. Cut ribs into smaller sections, if needed. Add enough sauce to generously coat the ribs, about 2 cups. Bake in preheated oven at 375°F for 30 minutes or until the ribs are tender and falling off the bone.
Note: Commercially prepared California raisin paste is available from foodservice and industrial suppliers. To make your own raisin paste, grind or process in a food processor whole California raisins equal to twice the amount of raisin paste required (1/2 cup natural raisins) until very finely chopped and smooth.
Nutrition Facts Per Serving
Calories 690 (76% from fat); Total Fat 58g (sat 24g, mono 26g, poly 2g, trans 0g ); Cholesterol 130mg; Protein 30g; Carbohydrate 11g; (Dietary Fiber <1g; Sugars 7g; ); Iron 4mg; Sodium 510mg; Calcium 29mg; Potassium 468mg
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