Wednesday, May 9, 2012

Grilled Raspberry Champagne Anaheim Habanero
Glazed Ribs

  • 2 racks (approx. 2 1/2 lbs. each) Baby Back Ribs
  • 1/2 cup finely chopped Onion
  • 1/3 cup Soy Sauce
  • 2 tsp minced Garlic
  • 1 tsp Pepper
  • 1/4 tsp ground Cinnamon
  • 1 tsp ground Ginger
  • 1/2 tsp Nutmeg
  • 1 cup Raspberry Champagne Anaheim Habanero Texas Pepper Jam

  1. In medium bowl combine: Onion, Soy Sauce, Garlic, Pepper, Cinnamon, Ginger, Nutmeg and 1/2 cup Raspberry Champagne Anaheim Habanero Texas Pepper Jam. Mix together well. Place ribs in large resealable plastic bag. Pour in marinade. Place bag in large pan, refrigerating overnight or for at least 6 hours, turning occasionally to coat well.
  2. Remove ribs from marinade. Reserve 1 cup of marinade & discard the rest.
  3. Grill ribs; remembering to turn often & baste with remaining marinade; Or Bake ribs at 350* in covered pan with remaining marinade for 1 1/2 to 2 hours or until tender.
  4. When ribs are almost done; only 5-7 min left; Brush remaining 1/2 cup Raspberry Champagne Anaheim Habanero Texas Pepper Jam over the ribs as glaze. Cover for final few minutes.
  5. Eat & Enjoy! 
NOTE: This Pepper Jam also tastes good on Chicken & Pork Chops.


  1. I'm not big on ribs, but they sound delicious. My dad loves ribs and loves to cook them, so I'll print this off and take it to him. Of course, that means I need to get some of your Raspberry Champagne Anaheim Habanero Pepper Jam. :)

  2. Replies
    1. Thanks Robyn. We enjoy making it & This is one of my personal favorites.


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