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  • 4 pounds pork loin back ribs, cut into 2-inch "riblets" - Have the butcher cut the ribs for you.
  • 2 cloves garlic, minced
  • salt and ground black pepper
  • 1 large onion, cut to 1/4-inch slices
  • 1 cup water
  • 1 21-ounce can LUCKY LEAF® Premium Red Raspberry Fruit Filling & Topping
  • 1 cup bottled barbecue sauce
  • 1/4 cup packed brown sugar
  • 1/4 cup dry sherry
  • 1/2 teaspoon liquid smoke
  • 1/4 teaspoon dry mustard
  • green onions, sliced


  1. Step 1
    Preheat oven to 350°F. Sprinkle riblets with garlic, salt, and pepper. Separate onion slices into rings and spread in the bottom of a roasting pan. Top with ribs. Pour water over ribs. Cover roasting pan with foil. Bake for 30 minutes.

  2. Step 2
    Meanwhile, in a medium saucepan combine pie filling, barbecue sauce, brown sugar, sherry, liquid smoke, and dry mustard. Bring to boiling. Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally.

  3. Step 3
    Uncover ribs and drain off any liquid in the pan; discard liquid. Spread barbecue sauce evenly over ribs and roast, uncovered, for 1 hour or until ribs are tender, stirring every 15 minutes.

  4. Step 4
    Serve ribs and onions on a serving platter sprinkled with grean onions.

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