Raspberry Ribs Food

RASPBERRY RIBS

Steps:

• Mix the first four ingredients together and use the mixture to marinate the ribs for at least four hours (overnight is much better, though).
• Cook the ribs on a hot grill for 8-10 minutes, turning them and allowing them to cook for another 6-8 minutes on the other side.

RASPBERRY RIBBON COOKIES

Steps:

• Prepare the Ultimate Cookie Dough and divide it into four equal parts. Wrap in plastic and chill for 30 minutes or refrigerate up to 4 days.
• Cover a cookie sheet with parchment paper, or use a clean, ungreased baking sheet.
• Remove one portion of the dough from the refrigerator and knead lightly until it is pliable. Divide the dough into 2 parts. Shape each part into a rope about 12 inches long by rolling between your hands and the work surface. Place ropes on the baking sheet. Either the side of your finger or with the handle of a wooden spoon, make an indentation down the center of each strip.
• Bake for 10 minutes at 350 degrees. Meanwhile, put the jam into a small heavy duty zip-top plastic bag, (the type without a pleat). Snip a small hole in the corner of the plastic bag and press jam down the center of the partially baked cookies. Return to the oven and bake 5 minutes longer or until the cookies are lightly browned.
• Meanwhile, mix the powdered sugar, lemon juice and enough water to make a frosting thin enough to drizzle over the cookies.
• While the cookies are still warm, cut them diagonally into 1-inch lengths. Drizzle with the frosting. Cool completely before removing from the pan or from the parchment paper.

SWEET AND SOUR RASPBERRY-GLAZED BABY BACK RIBS

Steps:

• Remove the membrane from the underside of the ribs. If you've not done this before, Google the technique. This is an important step. Just learn it and do it every time you cook any kind of ribs in any recipe.
• Place the ribs in a rectangular dish or baking pan.
• To make the glaze:.
• In an ungreased skillet over high heat toast the sesame seeds until golden.
• Transfer the seeds to a bowl and combine with the remaining glaze ingredients.
• Stir well.
• Coat the ribs evenly on both sides with the glaze.
• Marinate the ribs, refrigerated, for 2 hours or for more flavor up to 8 hours.
• Grill the ribs, meaty side up, over indirect medium heat or in a 325 degree oven, for about 75 minutes or until the meat begins to shrink from the ends of the rib bones.
• To serve, cut the ribs into individual rib size portions and transfer to a garnished serving plate or to 4 garnished individual plates and serve at once.
• Present the ribs with freshly cut seasonal fruit topped with my Creamy Orange Fruit Salad Dressing, "Recipe #242306" and barbecued fresh corn on the cob or my Onion Rings, "Recipe #214428.".

HABANERO RASPBERRY RIBS

Steps:

• Place each rack of ribs on a double thickness of heavy-duty foil (about 28x18 in.). Combine 2 cups barbecue sauce, jam and habanero; pour over ribs. Wrap foil tightly around ribs. , Place in a shallow roasting pan. Bake at 325° for 3 hours or until meat is tender. , Carefully unwrap ribs. Place on baking sheets. Brush with remaining barbecue sauce. Broil 4 in. from the heat for 8-10 minutes or until bubbly. If desired, serve with additional barbecue sauce.

RASPBERRY BARBECUE SAUCE

Steps:

• Preheat oven to 425°. Place garlic on a double thickness of heavy-duty foil; drizzle with oil. Wrap foil around garlic. Bake 15-20 minutes. Cool 10-15 minutes., Place softened garlic in a small saucepan. Add remaining ingredients. Cook over medium-low heat 15-20 minutes until sauce is thickened and bubbly. Remove from heat; cool slightly., Transfer to a food processor; cover and process until smooth. Strain seeds. Store in an airtight container in the refrigerator.

RASPBERRY RIBBONS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and granulated sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, combine the flour, baking powder and salt; gradually add to creamed mixture and mix well., Divide dough into four portions; shape each into a 10x2-1/2-in. log. Place 4 in. apart on greased or foil-lined baking sheets. Make a 1/2-in. depression down the center of each log. Bake for 10 minutes., Fill depressions with jam. Bake until lightly browned, 10-15 minutes longer. Cool for 2 minutes. Remove to a cutting board; cut into 3/4-in. slices. Place on wire racks., In a small bowl, combine glaze ingredients. Drizzle over warm cookies. Cool completely.