My Amish neighbor shared some jars of this delightful creation, and I immediately wanted to learn how to make it myself!

1. Season the ribs generously with salt, pepper, and garlic powder.

2. In a medium bowl, mix together the raspberry preserves, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, soy sauce, smoked paprika, and cayenne pepper.

3. Place the ribs in the slow cooker and pour the raspberry BBQ sauce over them, ensuring they are well-coated.

4. Cover and cook on low for 6-8 hours, or until the ribs are tender and the meat is falling off the bone.

5. Optional: For a caramelized finish, place the ribs on a baking sheet and broil them in the oven for 5 minutes, basting with additional sauce as needed.

6. Serve hot, with extra sauce on the side for dipping.

For a spicier kick, add more cayenne pepper or a dash of hot sauce to the BBQ mixture. If you prefer a less sweet sauce, reduce the amount of brown sugar or raspberry preserves. You can also experiment with different types of berries, such as blackberries or strawberries, for a unique twist. For a smokier flavor, consider adding a few drops of liquid smoke to the sauce.