- 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
- 2 racks Smithfield® Extra Tender Pork Back Ribs, membrane removed
- Handful hickory or apple wood chips for smoking, soaked in water and drained (optional)
- 3/4 cup tamarind juice, in a spray bottle*
- 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.
04/27/2018
recipepes.com
Raspberry Chipotle Back Ribs, recipe
PT15M
PT1H
5
455 calories
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