Raspberry Chipotle Back Ribs
Ingredients
- Dry Rub:
- 1/4 cup light brown sugar ⓘ
- 3 tablespoons sea salt
- 4 1/2 teaspoons chili powder ⓘ
- 4 1/2 teaspoons dried lemon peel ⓘ
- 4 1/2 teaspoons paprika ⓘ
- 4 1/2 teaspoons onion powder ⓘ
- 2 teaspoons cayenne pepper ⓘ
- 2 teaspoons black pepper
- Sauce: ⓘ
- 1 cup seedless raspberry jam
- 1/4 cup chipotle salsa
- 1/4 cup white sugar ⓘ
- 1 1/2 teaspoons onion powder ⓘ
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon hickory liquid smoke ⓘ
- 1/8 teaspoon cayenne pepper ⓘ
Instructions
- About one hour before smoking, make the dry rub. Combine all ingredients in small bowl; mix well. Pat ribs dry with paper towels; generously coat both sides of ribs with rub. Set aside at room temperature for 1 hour.
- Meanwhile, make the sauce. Combine all ingredients in medium saucepan; bring to a boil over medium-high heat. Reduce heat and simmer 15 minutes until slightly thickened, stirring frequently. Cool to room temperature; cover and refrigerate.
- Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.
- Place the ribs, meaty side up, over a drip pan and cook for 2 hours. Spray both sides of ribs with tamarind juice. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
- Continue cooking ribs for 1 to 2 hours more until very tender, spraying with tamarind juice every 30 minutes. Add more coals as needed to maintain temperature for a charcoal grill.
- Move ribs over direct heat on grill and brush with sauce. Cook for about 5 minutes until sauce is set. Turn ribs and repeat with more sauce.
- Serve ribs with remaining sauce.
Nutrition & Diet Analysis (per serving)
614
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).