Raspberry Chipotle Back Ribs

Seasoned with a spicy dry rub, these slow-grilled tender pork back ribs are brushed with a raspberry-chipotle sauce.

• Preparation Time: 10 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 10 mins
• Calories: 2430 Calories

Ingredients

• ¼ cup white sugar
• ¼ cup light brown sugar
• 2 teaspoons cayenne pepper
• 1 ½ teaspoons onion powder
• ⅛ teaspoon cayenne pepper
• 1 cup seedless raspberry jam
• 2 teaspoons black pepper
• 1 teaspoon apple cider vinegar
• ¼ cup chipotle salsa
• 3 tablespoons sea salt
• 2 racks Smithfield® Extra Tender Pork Back Ribs, membrane removed
• 4 ½ teaspoons chili powder
• 4 ½ teaspoons dried lemon peel
• 4 ½ teaspoons paprika
• 4 ½ teaspoons onion powder
• ¼ teaspoon hickory liquid smoke
• ¾ cup tamarind juice, in a spray bottle*

Recipe Instructions

Step 1

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.

Step 2

Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Serve ribs with remaining sauce.