Spring is when you feel like whistling even with a shoe full of slush. Doug Larson

Spring seems to be a resistant guest this year. While the weather man has said not to bother shoveling this last batch of snow, I think the mail man would not appreciate my waiting. As I procrastinate this task, I am put in mind of a week ago when the sun was shining and I was itching to get down to some serious grilling. A friend of mine was in town for the weekend and I was able to convince him to make his famous, fall off the bone ribs. While his method is not barbecue in the strictest sense of the word, I think that it works well for cold weather grilling, as it does not require as much time on the grill. He simply rubs the rack of ribs down with a dry rub and wraps them tightly in tin foil. The ribs then go into a preheated oven of about 250 degrees and cook for four to six hours, depending on the size of the rack. The important thing is to make sure that they have an internal temperature on the thickest portion of 155 to 165 degrees. Start your coals about a half hour before the ribs are done, so that they are white hot when it is time to place the rack of ribs on the grill. While my friend loves to cook the ribs, he asked me to make the sauce that he then spread on the ribs while they grilled to crispy in all the right places perfection.


I used my family's favorite sauce recipe to make Raspberry Ribs. This sauce will work with any method of grilling that you prefer. I leave you with my raspberry grilling glaze recipe and hope that you enjoy it with friends as wonderful as mine!


Lucille's Kitchen Garden Raspberry Ribs
1Jar Lucille's Kitchen Garden Raspberry Pepper Jam
2 Tbs olive oil
2 large cloves garlic
1/2 Tsp liquid smoke
1 Tbs Worchestire sauce
2Tbs Irish Whiskey (I like Jameson)

• Heat oil in sauce pan on medium high
• Remove skin, crush, then rough chop garlic cloves and add to oil
• Allow the garlic to cook gently in the oil for about two minuets. The garlic should brown slightly on the edges, and stick slightly to to bottom of the pan, but not fry. Turn down heat if necessary.
• Add Irish Whiskey and scrape the chunks of garlic loose in the pan.
• Add the rest of the ingredients starting with the jar of Lucille's Kitchen Garden Raspberry Pepper Jam.
• Turn heat down an simmer for fifteen minuets, stirring occasionally. You can use the sauce immediately, or cool and refrigerate it to use in the next couple of days.