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


  1. Preheat oven to 350 degrees. Sprinkle ribs with salt and Adams rub. Pour Robert Reserve Raspberry Chipotle Sauce over them.
  2. 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.

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