Raspberry Chipotle Back Ribs recipe
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Ingredients
- ¼ cup light brown sugar 3 tablespoons sea salt 4 ½ teaspoons chili powder 4 ½ teaspoons dried lemon peel 4 ½ teaspoons paprika 4 ½ teaspoons onion powder 2 teaspoons cayenne pepper 2 teaspoons black pepper 1 cup seedless raspberry jam ¼ cup chipotle salsa ¼ cup white sugar 1 ½ teaspoons onion powder 1 teaspoon apple cider vinegar ¼ teaspoon hickory liquid smoke ⅛ teaspoon cayenne pepper 2 racks Smithfield® Extra Tender Pork Back Ribs, membrane removed 1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained ¾ cup tamarind juice, in a spray bottle*
Nutrition Info
- 2430.2 caloriescarbohydrate: 100.2 gcholesterol: 627.1 mgfat: 149.9 gfiber: 5.3 gprotein: 175.4 gsaturatedFat: 52.8 gservingSize: -sodium: 4784.7 mgsugar: 74.6 gtransFat: : -unsaturatedFat: : -
Directions Raspberry Chipotle Back Ribs
Directions
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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.