Pork Ribs with Raspberry Sorghum Barbecue Sauce

Pork Ribs with Raspberry Sorghum Barbecue Sauce
Staff Writer
Pork Ribs with Raspberry Sorghum Barbecue Sauce

Kendra Bailey Morris

Pork Ribs with Raspberry Sorghum Barbecue Sauce

These ribs incorporate two distinct cooking methods. First, the ribs are rubbed in a dry spice mixture, then cooked all day until tender. Next, they're slathered in a sweet and savory barbecue sauce made from fresh raspberries and sorghum syrup before they finally meet a hot grill. However, no worries if you're not able to get your grill going. An equally tasty alternative is to brush the ribs with the barbecue sauce right in the slow cooker, then cover, crank the heat up to high, and continue cooking for another 30 minutes. Either way, at the end of the day, you'll have a delicious, sticky, messy, lick-your-fingers-clean rack of ribs that will be a surefire hit.

Click here to see 9 Mouthwatering Rib Recipes.


For the dry rub

Mix all of the ingredients together in a small bowl and set aside.

For the sauce and ribs

Spray the inside of the slow cooker with cooking spray.

Cut the ribs into 2- to 3-rib portions to fit inside a 5- to 6-quart slow cooker. Generously rub the ribs with the spice mixture and stand them up against the walls of the slow cooker, thicker ends down. Cover and cook on low until the ribs are tender but still firm enough to hold up on the grill without falling apart, for at least 5 hours and up to 7 hours. (Be careful not to overcook them.)

Meanwhile, make the sauce. In a blender, combine the raspberries, garlic, onion, brown sugar, sorghum syrup, ketchup, cider vinegar, ginger, and red pepper flakes. Purée well. Strain the sauce through a sieve (pressing it out well) into a saucepan and cook, uncovered, over low heat until thickened, for 30 minutes. (You can skip straining the sauce through a sieve if you don’t mind the seeds.) Season with salt and pepper, to taste, and set aside to cool.

Once the ribs have finished cooking, preheat a grill on medium-high heat.

Baste the ribs generously with the sauce and grill them until nice and crispy and caramelized, 3-4 minutes per side. (Be careful not to let them burn.) Alternatively, sauce the ribs inside the slow cooker and continue cooking on high. Serve the ribs with any extra sauce on the side and lots of napkins.



*Note: If you can't find sorghum, substitute light molasses. This sauce is also excellent with grilled chicken, pork chops, or grilled pork loin.


Calories per serving:

1,583 calories

Dietary restrictions:

Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 107g 165%
  • Carbs 82g 27%
  • Saturated 34g 171%
  • Fiber 5g 19%
  • Trans 1g
  • Sugars 72g
  • Monounsaturated 39g
  • Polyunsaturated 18g
  • Protein 72g 144%
  • Cholesterol 363mg 121%
  • Sodium 2,457mg 102%
  • Calcium 202mg 20%
  • Magnesium 143mg 36%
  • Potassium 1,823mg 52%
  • Iron 7mg 39%
  • Zinc 12mg 80%
  • Phosphorus 712mg 102%
  • Vitamin A 43µg 5%
  • Vitamin C 16mg 26%
  • Thiamin (B1) 2mg 103%
  • Riboflavin (B2) 1mg 77%
  • Niacin (B3) 22mg 111%
  • Vitamin B6 3mg 153%
  • Folic Acid (B9) 19µg 5%
  • Vitamin B12 2µg 29%
  • Vitamin D 10µg 3%
  • Vitamin E 3mg 17%
  • Vitamin K 9µg 11%
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