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Raspberry Baby Backs

Watch this recipe
  • Serves 2-3
  • Prep 15 minutes
  • Ready-In 2 1/2 hours (12-24 hours to brine - optional)
  • Product Variation
  • Menu Placement

Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.

Raspberry Baby Backs


For the brine:
1 cup kosher salt
1 gallon water
¼ cup liquid smoke (unless smoking ribs)
1 cup Litehouse® Raspberry Walnut Vinaigrette 
1 rack baby back ribs
For the sauce:
½ cup raspberry vinaigrette
2/3 cup ketchup
2 Tb. seasoned rice vinegar
1 Tb. red wine vinegar
1 ½ tsp liquid smoke
2 Tb. Litehouse® Instantly Fresh Red Onion


If brining ribs, combine brine ingredients and soak ribs 12-24 hours.
To make sauce, combine all ingredients and let sit 1-2 hours.
To prepare, grill ribs over indirect heat 1 ½ - 2 hours to desired tenderness.  In the last 15 minutes, baste regularly with sauce.  Brush and serve with remaining sauce.