This is our entry in the June Royal Foodie Joust hosted by the wonderful Left-Over Queen. The month's ingredients are raspberry, lime & almonds. This combination would usually make one think of a baked good or sweet but we took it on a more savory route. Since we are finally experiencing some spring weather in Minnesota & even some that is summer-like thoughts are turned to grilling. We've made some really tasty bbq sauces in the past with berries & we had some ribs in the freezer so it didn't take much for this idea to develop. To top it off every good bbq needs a really good coleslaw.
The Raspberry Lime Barbecue sauce has a sweetness from the raspberries, a tang from the lime & a warmth at the back of the throat from the Tabasco. It coats the ribs in a sticky goodness that you'll lick off your fingers. The Tangy Almond Coleslaw gets it tang from fresh lime juice & zest. The toasted almonds not only add an extra crunch but also a nutty flavor that make this coleslaw a special take on a classic bbq side.
Raspberry Lime Glazed Ribs
1 rack baby back pork ribs
1/4 t garlic powder
salt & pepper
1/2 T vegetable oil
1 1/4 c raspberries, fresh or frozen & thawed
1/4 c ketchup
1/4 c honey
1 t ginger powder
1 T balsamic vinegar
1 t Tabasco sauce (more if you like things hotter)
1 T fresh lime juice
salt & pepper
Preheat grill to 350 F degrees. Rub the ribs with the garlic powder, salt, pepper & oil. Place on grill but not directly over the flame (we have a four burner gas grill & turn the two outside burners on then put the meat over the middle burners). Close grill cover. Cook for 50 minutes.
Meanwhile puree the raspberries, ketchup, honey, ginger, vinegar, Tabasco & lime juice in a blender until almost smooth. Strain through a sieve into a saucepan, discarding seeds & any other solids. Season with salt & pepper. Cook over medium-high heat, stirring frequently until reduced & thickened, about 15 minutes.
After the ribs have cooked for 50 minutes, coat them with the Raspberry Lime Sauce. Close the grill cover & cook for 10 more minutes or until the meat has reached 155 F. Serve the ribs with extra sauce.
Tangy Almond Slaw
1/2 c slivered almonds
2 T mayonnaise
2 T olive oil
2 T fresh lime juice
zest of 1 lime
1 T champagne or white wine vinegar
1 T Dijon mustard
1/2 t sugar
1/2 head Savoy cabbage, thinly sliced
2 grated carrots
salt & pepper
In a small sauté pan toast the almonds over medium-low heat until brown, stir frequently being careful not to overcook them. Set aside to cool.
Whisk together mayonnaise, olive oil, lime juice, lime zest, vinegar, mustard & sugar. Toss cabbage, carrots & cooled almonds together in a bowl and add dressing. Mix to coat. Season with salt & pepper. Let sit at room temperature for 1 hour or cover & refrigerate.