Barbecued Ribs with Raspberries

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• 1 rack of ribs (3 – 4.5 lb)
• 1 cup raspberries
• 3 cups BBQ sauce
• Foil paper

For the BBQ sauce

• 2 tbsp brown sugar
• 1/2 cup apple cider vinegar
• 2 tbsp Worcestershire sauce
• 1 tbsp mustard
• 2 tbsp honey
• 2 cups tomato sauce
• 1 tbsp ketchup
• 2 tbsp cayenne pepper
• 1 tbsp smoked salt


Cut a large piece of foil paper, big enough to wrap the rack of ribs, and spray it with vegetable oil.

For the BBQ sauce, mix all the ingredients in a pot and stir constantly.

Once it comes to a boil, lower the heat and simmer for one hour or until it has sauce consistency. The ribs will be easier to marinate if the sauce is rather watery.

Marinate the ribs in a dish with barbecue sauce, salt, and pepper, then place on the foil paper. Add the raspberries on top of the ribs and wrap them in foil. Refrigerate overnight or at least for 8 hours.

To roast it, preheat the oven to 300°F and put the ribs inside wrapped in foil for 2 and a half hours at that temperature. Then remove the wrap and add more raspberries and barbecue sauce to taste.