BBQ Baby Back Ribs with Cherry-Chipotle Glaze
TOTAL TIME5 hrs 0 mins
SKILL LEVELBeginner
SERVINGS4
About this RecipeRich with smoky flavor and a hint of sweet heat, these Smithfield baby back ribs are finished with a cherry-chipotle glaze for a bold, satisfying bite.
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Ingredients
Gather Ingredients from the list below 1 handful Hickory or apple wood chips, soaked and drained 3/4 cup Apple juice, in spray bottle 1/4 cup Light brown sugar, packed 1 tbsp. Kosher salt 1 tbsp. Sweet paprika 1 tsp. Chipotle powder 1 tsp. Granulated onion powder 1 tsp. Granulated garlic powder 1 tsp. Ground black pepper 1 1/2 cups Ketchup 1/2 cup Light brown sugar, packed 1/2 cup and 1 tbsp. Distilled white vinegar 1/3 cup and 1 tbsp. Water 1 1/2 tsps. Worcestershire sauce 1 1/2 tsp. Chili powder 1/2 tsp. Granulated onion powder 1/2 tsp. Granulated garlic powder 1/2 tsp. Chipotle powder 1/4 tsp. Black pepper 1/3 cup Cherry preserves
Gather Ingredients from the list below
Ribs
2 racks, remove membrane Fresh Pork Extra Meaty Back Ribs
Dry Rub
Sauce
Directions
1.
About one hour before you plan to start grilling, make the rub by combining the brown sugar, salt, paprika, chipotle powder, onion powder, garlic powder, and pepper in a small bowl.
2.
Pat the ribs dry with paper towels, then sprinkle both sides of each rack evenly with the rub.
3.
Set the ribs aside at room temperature for one hour to allow the flavors to absorb.
4.
Preheat the grill for indirect cooking at a temperature between 250°F and 300°F.
5.
If using wood chips, add the drained chips to the grill at this time.
6.
Place the ribs, meaty side down, over a drip pan on the grill. Close the lid and cook for 2 hours, spraying both sides of the ribs with apple juice every 20 to 30 minutes.
7.
If using a charcoal grill, add about 12 coals every 45 minutes to maintain the heat.
8.
While the ribs are cooking, make the glaze by combining the ketchup, brown sugar, vinegar, water, Worcestershire sauce, chili powder, onion powder, garlic powder, chipotle powder, and pepper in a medium saucepan over medium heat.
9.
Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, stirring frequently, until the glaze is lightly thickened.
10.
Remove the glaze from the heat and stir in the cherry preserves. Set aside to cool.
11.
After the initial 2 hours of grilling, remove the ribs from the grill and double-wrap each rack in heavy-duty aluminum foil.
12.
Return the wrapped ribs to the grill and cook for an additional 1 1/2 to 2 hours, or until the ribs are very tender and the meat has shrunk from the ends of the bones by about 1/2 inch.
13.
Add more coals as needed if using a charcoal grill to maintain the temperature.
14.
Carefully remove the ribs from the grill and unwrap them, being cautious of the hot juices.
15.
Return the unwrapped ribs to the grill and brush them with the prepared glaze.
16.
Cook for about 5 minutes, until the glaze is set, then turn the ribs and repeat with more glaze on the other side.
17.
Remove the ribs from the grill and let them rest for 5 minutes.
18.
Cut the racks into 3- or 4-rib sections and serve immediately with the remaining sauce.
19.
Store any leftover sauce in the refrigerator for up to 2 weeks.
20.
For a complete meal, serve the ribs with a crisp green salad with ranch dressing and a pot of spicy Texas-style pinto beans.
