Raspberry Chipotle Baby Back Ribs
TOTAL TIME5 hrs 0 mins
SKILL LEVELBeginner
SERVINGS3
About this RecipeSmithfield baby back ribs meet a smoky-sweet raspberry chipotle glaze in this flavorful, grill-ready recipe—perfect for relaxed, satisfying meals.
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Ingredients
Gather Ingredients from the list below 3/4 cup Tamarind juice, in spray bottle 1 handful Hickory or apple wood chips, soaked and drained 1/4 cup Light brown sugar, packed 3 tbsps. Sea salt 4 1/2 tsps. Chili powder 4 1/2 tsps. Dried lemon peel 4 1/2 tsps. Paprika 4 1/2 tsps. Onion powder 2 tsps. Ground cayenne 2 tsps. Pepper 1 cup Seedless raspberry jam 1/4 cup Chipotle salsa 1/4 cup White sugar 1 1/2 tsps. Onion powder 1 tsp. Apple cider vinegar 1/4 tsp. Hickory liquid smoke 1/8 tsp. Ground cayenne
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, chili powder, lemon peel, paprika, onion powder, cayenne, 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 rub to penetrate.
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 up, over a drip pan on the grill, close the lid, and cook for 2 hours.
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 sauce by combining the jam, salsa, white sugar, onion powder, vinegar, liquid smoke, and cayenne in a medium saucepan over medium heat.
9.
Bring the sauce mixture to a boil, then reduce the heat and simmer for 15 minutes, stirring frequently, until lightly thickened.
10.
Set the sauce aside to cool to room temperature, then refrigerate it until ready to use.
11.
Continue cooking the ribs for an additional 1 to 2 hours, or until they are so tender that the rack easily bends and breaks when lifted with tongs.
12.
During this time, spray the ribs on both sides with tamarind juice every 20 to 30 minutes.
13.
Once the ribs are tender, brush both sides with the prepared sauce and cook for about 5 more minutes, just until the sauce is set.
14.
Remove the ribs from the grill and let them rest for 5 minutes.
15.
Cut the racks into 3- or 4-rib sections and serve.
16.
Pass any remaining sauce at the table for extra flavor.
