Raspberry Jalapeno Beef Ribs - Dinner Recipe | BCLIQUOR

Ingredients

• 5 lbs (2.27 kg) beef back ribs, cut into single bone portions
• 1 large yellow onion, thinly sliced
• 2 cups (500 ml) apple juice, divided
• ¼ cup (60 ml) + 3 tbsp (45 ml) raspberry jam, divided
• ½ cup (125 ml) red wine vinegar
• ¼ cup (60 ml) pickled jalapeño juice, from a jar
• 1 tbsp (15 ml) + 1 tsp (5 ml) kosher salt, divided
• 2 tbsp (30 ml) light brown sugar, divided
• 1 tsp (5 ml) ground coriander
• 2 tbsp (30 ml) sweet paprika
• 1½ tsp (7 ml) ground cumin
• ¾ tsp (4 ml) garlic powder
• ¾ tsp (4 ml) ground black pepper
• 1½ tsp (7 ml) dry mustard powder
• ¼ cup (60 ml) tomato paste
• 3 tbsp (45 ml) water
• 1 tsp (5 ml) chili powder
• 2 tbsp (30 ml) chopped pickled jalapeños
• 2 cups (500 ml) fresh raspberries, plus extra for garnish
• vegetable oil, for grilling
• 2 green onions, sliced, for garnish