On the first night of our trip to Niagara Falls back in June we were looking for a place to eat dinner with our family after we each had a long drive. We decided on Honey’s, which was the closest place to the hotel, and the food was delicious. I tried a chicken sandwich with a raspberry BBQ sauce and it was amazing! I am very picky when it comes to BBQ sauce and this was exactly what I love-sweet with a little tang and spice, and not smoky at all; this one was perfect. It’s been a difficult search for me to find a BBQ sauce that I really enjoy (Apple Butter BBQ sauce from Mapleside Farms in Brunswick, Ohio is the only one so far), so I knew I had to have this one again. I would have to try it at home.
It has taken me a couple of tries, but I formulated one that I love! I put this sauce on baby back ribs, but I am also excited to put it on pork tenderloin and chicken.
Raspberry BBQ Sauce
- 2 cups raspberries, fork-mashed
- 2/3 cup brown sugar
- 2/3 cup ketchup
- 1/4 cup honey
- 2 cloves of garlic
- 1 t. chili powder
- 1 t. balsamic vinegar
- 1 t. lemon juice
- salt, pepper, and red pepper flakes, to taste
Combine all ingredients in a small saucepan. Cook over low heat until warm.
My process for making baby back ribs is as follows:
Baby Back Ribs
Line a rimmed baking sheet or roasting pan with aluminum foil. Place ribs meat-side-up on the foil. Drizzle white vinegar over the meat. Sprinkle and rub with a good amount of salt, garlic powder, chili powder, and Montreal Steak seasoning. Place another sheet of aluminum foil over the top to seal the ribs. Bake at 300F for 2 hours. Remove the aluminum foil from the top of the ribs, and bake for 1 more hour. Brush sauce over the ribs and bake 5 more minutes. Cut each rib apart and enjoy!
As I promised in my Cast Iron Skillet Chicken Vesuvio post, I made oven-roasted potato wedges again using my cast-iron skillet and it was so easy. I really do like them a lot more than baking them on a baking sheet; I am now committing to always roasting my potatoes in my cast-iron skillet!
Along with corn, this made the perfect side for a wonderful summertime family dinner!