Oregon Fruit presents The Queen of Tarts

1 large rack of baby back pork ribs

Salt and freshly ground pepper to taste

3/4 cup barbecue sauce-any type

1/3 cup honey

Juice of one lime

1 minced canned chipotle pepper plus 1 tsp adobo sauce from the can

1 can Oregon Fruit Red Raspberries-drained (reserve juice)

2 TBS minced fresh Cilantro

Season rack of ribs with salt and pepper.  Grill over indirect heat for about 2 hours until the meet is very tender and brown.  Meanwhile, combine barbecue sauce, honey, lime juice, chipotle pepper and adobo sauce in a small saucepan. Bring to a boil; reduce heat to low and simmer for 5 minutes. Remove from heat and let cool slightly; stir in raspberries and cilantro.  You can mash up the raspberries as you blend. Brush the rack generously with sauce on one side and cook for 5-10 minutes.  Be careful that the glaze sets but does not burn. Turn over and repeat on the other side.  Remove from heat, slice ribs and serve. Makes about 4 servings.  Leftover sauce can also be poured over cream cheese and served with crackers as an appetizer so you might want to make a double batch.