Preheat oven to 250°F. Season short ribs with salt and pepper and gently rub into meat. Arrange seasoned ribs on metal rack in a large, deep hotel pan. Pour 1 to 2 inches water into pan; do not cover ribs with water. Cover pan tightly with foil and roast 4 hours.

Place raspberries in blender with 1/4 cup water; purèe. Strain through a metal sieve to remove seeds; discard seeds. Add barbecue sauce, brown sugar and 1/4 cup water to raspberry puree.

Brush ribs with sauce and grill 5 minutes on each side. Slice and serve. (Ribs may be served immediately or held for service.)