How to Make Jazzed Up Raspberry Glazed Pork Ribs


There are at least ten holidays celebrated in North America, which means we have at least ten reasons to gather our families for a feast. These holidays are perfect moments for every member of the family as well as every group of friends to gather and just enjoy each other’s company. These gatherings would never be complete without a great meal, and one awesome dish you can prepare for them is raspberry glazed pork ribs.

Jazzed-up raspberry glazed pork ribs are competition-style pork ribs made especially for the fourth of July celebrations. This mouth-watering recipe, however, is just as good to prepare at any time and moment of the year, even on your simple Sunday hangouts. If you feel tired and sick of preparing turkey every year for Thanksgiving and Christmas, this is something you can go for as an alternative.

In preparing raspberry glazed pork ribs, one very important element you should pay attention to is the raspberry barbecue sauce. You don’t need to worry, though, as this is quite easy to mix and prepare, and it tastes delicious too. This sweet and tangy sauce also works for other pork rib recipes, so you might consider using it on your other favorite dishes.

Bradley Smoker offers a variety of products and recipes that will certainly help you achieve that perfect flavor for your ribs dish. Food smoking using our food smokers and Bradley Bisquettes is one way of getting your pork or beef ribs ready. Prepping your raspberry glazed pork ribs will be easier with our food smoking accessories as well as our Bradley tips & tricks.

Preparing the Ribs

Preparing ribs at home can be an intimidating and tiring task, and most choose to order them from their local restaurant instead. The good news is, with Bradley Smoker, making your own ribs has never been this easy. Also, you can go to our website for some useful ideas about pork and also other meat recipes. To give your raspberry-glazed pork ribs the best possible taste, take note of the things below.

First, the preparation time can be as quick as 30 minutes, while the actual cooking time can take up to six hours. You can use an alternate method to make the recipe in just about four hours. You’ll need one or more racks of spare ribs, preferably St. Louis style, and of course, the Raspberry spreadable fruit, although jam also works. The recommended wood is cherry or pecan, or a mix of both.

To remove the pork rib’s membrane, lay it side up on a cutting or chopping board. Then, lift the edge of the membrane covering the bones using your fingers or a butter knife. Pull the membrane off by using a pair of catfish skinning pliers or paper towels. After that, trim the flap so you can cook it separately as it disrupts the cooking process. Next, start seasoning the bone side and the flap of meat you cut off as well.

After seasoning the bone side, flip the ribs over to start seasoning the meaty side. You can use some mustard, too, so the rub sticks better, and you can save time. At around five to ten minutes, you will start seeing the salt in the rub pulling the juices to the surface of the meat. The rub will become moist and appear darker as the juices begin coming to the meat’s surface.

Smoking Time

After seasoning the ribs, leave them sitting for about 15 to 20 minutes to get some magic going. To make full use of the time waiting, you can start getting your Bradley Smoker ready. For the best possible results, follow the food smoking guide in the Bradley tips & tricks for choosing the correct temperature. In the case of pork ribs, the temperature should be between 225 to 240 °F (107 to 116 °C) but go with 225 °F (107 °C ) for this dish.

For best results, you should smoke with cherry wood Bradley Bisquettes. Once you’re done preheating your Bradley Smoker, you can start placing the ribs in the food smoker, bone side down. Leave the pork ribs in the food smoker for three hours, so make sure you time it properly.

When there are only 20–25 minutes left for cooking the ribs, you can prepare the raspberry jam in a saucepan at medium-low heat. Make it smooth by stirring it using a whisk, and once it’s done, you can put it aside. Take the pork ribs out of the smoker and check the temperature, with 194 °F (90 °C) as your goal for perfection. Then, spread the glaze on the top side of the ribs with a spoon or brush, then enjoy.

For more great ideas on how to get the most out of your Bradley Smoker, check out the awesome articles on our Bradley Smoker Food Smoking Blog for more tips & tricks.