Red Raspberry Glazed Onion and Ruby Red Ribs

"Red raspberry pie filling is mixed with barbecue sauce, brown sugar and seasonings to make a mouthwatering glaze for this ribs and onion appetizer."
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Ingredients

1 h 30 m servings 814 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 814 kcal
  • 41%
  • Fat:
  • 29.1 g
  • 45%
  • Carbs:
  • 75.9g
  • 24%
  • Protein:
  • 55.6 g
  • 111%
  • Cholesterol:
  • 208 mg
  • 69%
  • Sodium:
  • 977 mg
  • 39%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Ready In

  1. Sprinkle riblets with garlic, salt, and pepper. Separate onion slices into rings and spread in the bottom of a roasting pan. Top with ribs. Pour water over ribs. Cover roasting pan with foil. Bake in a 350 degrees F oven for 30 minutes.
  2. Meanwhile, in a medium saucepan combine pie filling, barbecue sauce, brown sugar, sherry, liquid smoke, and dry mustard. Bring to boiling. Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally.
  3. Uncover ribs and drain off any liquid in the pan; discard liquid. Spread barbecue sauce evenly over ribs and roast, uncovered, for 1 hour or until ribs are tender, stirring every 15 minutes.
  4. Serve ribs and onions on a serving platter sprinkled with green onions. Makes 10 (4-rib) appetizer servings.

Footnotes

  • * Have the butcher cut the ribs for you.

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