SPARE RIBS WITH RASPBERRY-JALAPENO BBQ (gluten-free, dairy-free)

This is not a smoothie recipe. It’s what happens when overripe raspberries get simmered with jalapeño and spices, then brushed onto foil-baked spare ribs and cooked until sticky, glossy, and unapologetically messy. Low heat, long cook, and a glaze that knows exactly what it’s doing. Not every “use-it-up” moment needs a blender and a straw... sometimes, it just needs ribs!

RASPBERRY-JALAPENO SAUCE sounded weird coming from the voices in my head, but I went with it and WOW!! Sweet (but not too sweet), spicy (but not too spicy), and just a hint of smokiness. Mr. No Portion Control says I should bottle it and sell it.

While the spare ribs were baking, I put all of the sauce ingredients into a sauce pan (sauce pan to make sauce... go figure ), brought them up to a boil, and then reduced to low to let everything cook down until thick and sticky.

When the ribs were about 30 minutes from being done, I slathered the sauce all over the ribs and popped the back into the oven so the sauce could penetrate the meat and caramelize on time. The remaining sauce was used for dipping the ribs into... and eating with a spoon.

Those spare ribs, baked low and slow in foil until tender, then unwrapped and lacquered with the raspberry–jalapeño glaze until sticky and deeply caramelized. No grill required. No bottled sauce. Just a very satisfying way to use up fruit that might’ve otherwise gone to waste.

The extra raspberry-jalapeno sauce was too good to put back in the fridge so we drizzled it all over the baked ribs.

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SPARE RIBS WITH RASPBERRY-JALAPENO BBQ (gluten-free, dairy-free)

INGREDIENTS 

For the Ribs:

• 1–2 racks pork spare ribs

• Dry Rub (use what you have):

  • 2 tsp cumin

  • 1½ tsp salt

  • 1½ tsp garlic powder

  • 1½ tsp sazon

  • 1 tsp smoked paprika (optional but great)

  • ½ tsp black pepper

  • ½ tsp onion powder (optional)

  • ½ tsp dried oregano or Italian seasoning (optional)

• 
  

For the Sauce:

• 1 pint fresh raspberries

• 1 jalapeño, seeded and sliced

• 2 T orange marmalade

• 1 T liquid aminos

• 1/4 cup red wine

• 1 clove garlic, minced

• 1 tsp cumin

• 2 tsp Italian seasoning

• Salt, to taste

🍽️ Directions

1. Prep the Ribs

   1. Remove the membrane from the back of the ribs — this step matters for tenderness.

   2. Pat ribs dry.

   3. Rub generously on both sides with the spice mixture.

   4. Let sit at room temperature for 20–30 minutes (or refrigerate overnight if prepping ahead).

   
   

2. Bake Low & Slow (Foil-Wrapped)

   1. Preheat oven to 285°F.

   2. Lay out a large sheet of heavy-duty foil.

   3. Place ribs meat-side down on the foil.

   4. Wrap tightly, sealing the edges well to trap moisture.

   5. Transfer to a baking sheet and bake for about 3 hours, until:

      • ribs are tender

      • meat has pulled back from the bones

   
   

3. Make the Sauce

   While the ribs cook:

   1. Combine all sauce ingredients in a saucepan over medium heat.

   2. Bring to a gentle boil, stirring as raspberries break down.

   3. Reduce heat to low and simmer uncovered for 15–25 minutes, until thick, glossy, and sticky.

   4. Taste and adjust salt.

   5. Optional: blend briefly or strain if you prefer a smoother glaze.

   
   

4. Unwrap, Glaze & Finish

   1. Remove ribs from the oven and carefully open the foil.

   2. Flip ribs meat-side up and discard excess liquid.

   3. Brush generously with raspberry–jalapeño BBQ sauce.

   4. Increase oven temperature to 425°F.

   5. Return ribs to the oven, uncovered, for 10–15 minutes, brushing once more halfway through, until deeply caramelized and sticky.

Optional: finish under the broiler for 1–2 minutes for extra char — watch closely.

To Serve

Slice between bones and spoon over any extra sauce. These ribs are rich, a little messy, and absolutely worth the napkins.

Final Notes

• Sweet-tart raspberries balance the richness of the pork

• Jalapeño adds warmth without overwhelming heat

• Foil-baking keeps the ribs juicy before the glaze takes over

  
  

👉 This is one of those recipes that starts as “using things up” and ends as something you’ll want to make again on purpose.

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