TABASCO® SMOKED BABY BACK RIBS WITH TABASCO®-FLAVORED ROCKIN' RED RASPBERRY BARBECUE SAUCE

TABASCO®-Flavored Rockin' Red Raspberry Barbecue Sauce

Ingredients Weight Measure
Clarified butter 12 oz. 1-1/2 cups
Dark brown sugar 16 oz.
Honey 12 oz.
Soy sauce 12 oz.
Frozen raspberries, pureed, strained 72 oz. 2-1/4 qts.
TABASCO® brand Original Red Sauce 20 oz.

Marinade for Par-Boil

Ingredients Weight Measure
Chicken stock 1-1/2 gals.
Sugar 4 oz.
Salt 2 oz.

Babyback Ribs

Ingredients Weight Measure
Babyback ribs 18 lbs. 6 slabs

Method

  1. To prepare TABASCO®-Flavored Rockin' Red Raspberry Barbeque Sauce, in a stainless steel saucepan, heat clarified butter; stir in brown sugar, honey and soy sauce over medium heat; cook until all ingredients are dissolved and well blended. Stir in raspberry puree and TABASCO® Sauce, and hold for glazing the ribs.
  2. To prepare Marinade for Par-Boil, in large rondeau (or roasting pan), combine chicken stock, sugar and salt; bring to a low simmer and add the slabs of ribs, cover and place in preheated 250°F oven for 1/2 hour.
  3. Preheat grill at medium heat, soak wood chips in water and cider vinegar. When ready to grill, drain wood chips and sprinkle over coals; cover grill to create a smoking environment. Reduce heat to medium-low when ready to add the ribs.
  4. Remove ribs from par-boil, place on grill and cover. Turn ribs occasionally and cook 1 to 1-1/2 hours until ribs are tender and no longer pink. Baste with TABASCO®-flavored Rockin' Red Raspberry Barbecue Sauce the last 30 minutes of grilling.
  5. For service, slice ribs and serve with extra sauce for dipping.

Yield: 12 entree or 24 appetizer portions