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Raspberry Chipotle Baby Back Ribs

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Total Time:
5 hrs 0 mins
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Skill Level:
Beginner
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Servings:
3 Servings
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Raspberry Chipotle Baby Back Ribs
alarm
Total Time:
5 hrs 0 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
3 Servings

Ingredients


  • 3/4 cup(s) Tamarind juice in a spray bottle3/4 cup(s)
  • 2 Racks Smithfield All Natural Back Ribs (2 1/2 to 3 pounds each), membrane removed, cut into smaller pieces, if necessary, to fit on the grill2
  • 1/4 cup(s) Packed light brown sugar1/4 cup(s)
  • 3 Tbsp. Fine sea salt3 Tbsp.
  • 4 1/2 Tsp. Chili powder4 1/2 Tsp.
  • 4 1/2 Tsp. Dried lemon peel4 1/2 Tsp.
  • 4 1/2 Tsp. Paprika4 1/2 Tsp.
  • 4 1/2 Tsp. Onion powder (for rub)4 1/2 Tsp.
  • 2 Tsp. Ground cayenne (for rub)2 Tsp.
  • 2 Tsp. Pepper2 Tsp.
  • 1 cup(s) Seedless raspberry jam1 cup(s)
  • 1/4 cup(s) Chipotle salsa1/4 cup(s)
  • 1/4 cup(s) White sugar1/4 cup(s)
  • 1 1/2 Tsp. Onion powder (for sauce)1 1/2 Tsp.
  • 1 Tsp. Apple cider vinegar1 Tsp.
  • 1/4 Tsp. Hickory liquid smoke1/4 Tsp.
  • 1/8 Tsp. Ground cayenne (for sauce)1/8 Tsp.
  • 1 Handful wood chips for smoking, ideally hickory or apple, soaked in cold water for 30 to 60 minutes and drained (optional)1

Instructions


  1. About one hour before you plan to start grilling, make the rub: In a small bowl, combine the brown sugar, salt, chili powder, lemon peel, paprika, onion powder, cayenne and pepper. Pat the ribs dry with paper towels, then sprinkle both sides of each rack with the rub. Set aside at room temperature for one hour.

  2. Preheat the grill for indirect cooking at 250 to 300ºF. Add the drained wood chips, if using.

  3. Place the ribs, meaty side up, over a drip pan, close the grill, and cook for 2 hours, adding about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.

  4. Meanwhile, make the sauce: In a medium saucepan over medium heat, combine the jam, salsa, white sugar, onion powder, vinegar, liquid smoke and cayenne and bring to a boil. Reduce to a simmer and cook 15 minutes, stirring frequently, until lightly thickened. Set aside to cool to room temperature, then refrigerate.

  5. Continue to cook the ribs until they’re so tender the rack will easily break when bent with tongs, 1 to 2 more hours, spraying on both sides with the tamarind juice every 20 to 30 minutes. Brush the ribs on both sides with the sauce and continue to cook for about 5 minutes, until the sauce is set. Remove from the grill and let stand for 5 minutes.

  6. Cut the racks into 3- or 4-rib sections and serve. Pass any remaining sauce at the table.

For the Love of Meat

Ingredients


  • 3/4 cup(s) Tamarind juice in a spray bottle3/4 cup(s)
  • 2 Racks Smithfield All Natural Back Ribs (2 1/2 to 3 pounds each), membrane removed, cut into smaller pieces, if necessary, to fit on the grill2
  • 1/4 cup(s) Packed light brown sugar1/4 cup(s)
  • 3 Tbsp. Fine sea salt3 Tbsp.
  • 4 1/2 Tsp. Chili powder4 1/2 Tsp.
  • 4 1/2 Tsp. Dried lemon peel4 1/2 Tsp.
  • 4 1/2 Tsp. Paprika4 1/2 Tsp.
  • 4 1/2 Tsp. Onion powder (for rub)4 1/2 Tsp.
  • 2 Tsp. Ground cayenne (for rub)2 Tsp.
  • 2 Tsp. Pepper2 Tsp.
  • 1 cup(s) Seedless raspberry jam1 cup(s)
  • 1/4 cup(s) Chipotle salsa1/4 cup(s)
  • 1/4 cup(s) White sugar1/4 cup(s)
  • 1 1/2 Tsp. Onion powder (for sauce)1 1/2 Tsp.
  • 1 Tsp. Apple cider vinegar1 Tsp.
  • 1/4 Tsp. Hickory liquid smoke1/4 Tsp.
  • 1/8 Tsp. Ground cayenne (for sauce)1/8 Tsp.
  • 1 Handful wood chips for smoking, ideally hickory or apple, soaked in cold water for 30 to 60 minutes and drained (optional)1

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