Roasting these tender, fall-off-the-bone ribs in the oven means you can enjoy them any time of year—no waiting for grilling season. The heat from the habanero pepper and the sweetness of the raspberry jam complement each other perfectly.

Ingredients

• 2 racks pork baby back ribs (about 4-1/2 pounds)
• 2-1/2 cups barbecue sauce, divided
• 2 cups seedless raspberry jam
• 1 habanero pepper, finely chopped

Directions

1. Place each rack of ribs on a double thickness of heavy-duty foil (about 28x18 in.). Combine 2 cups barbecue sauce, jam and habanero pepper; pour over ribs. Wrap foil tightly around ribs.
2. Place in a shallow roasting pan. Bake at 325° until meat is tender, about 3 hours.
3. Carefully unwrap ribs. Place on baking sheets. Brush with remaining barbecue sauce. Broil 4 in. from the heat for 8-10 minutes or until bubbly. If desired, serve with additional barbecue sauce.