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.
2 servings
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.
4 servings
3 comments:
I love this! The whole meal looks absolutely delicious!
Wow, this dish is a stunner! I love the whole thing...why oh why can't everyone get an apron... you all deserve one!
As a guy who appreciates good ribs, you done proud and what with a challenging trio of ingredients...good luck!
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