Oven-Barbecued Raspberry Ribs
From Chef Sean Robertson, H-E-B Cooking Connection
1 rack spareribs or baby back ribs
¼ to ½ cup Robert Reserve Hot Pepper Raspberry Chipotle sauce
1 to 2 Tablespoons Adams Reserve Val Verde Rub
- Preheat oven to 350 degrees. Sprinkle ribs with salt and Adams rub. Pour Robert Reserve Raspberry Chipotle Sauce over them.
Place ribs on foil-lined baking sheet and cook for 1½ hours. Brush with additional sauce if desired.
NOTE: You can also "indirect grill" the ribs on your gas or charcoal grill.