Raspberry Chipotle Back Ribs Recipes

SLOW COOKER RASPBERRY CHIPOTLE BABY BACK RIBS

Steps:

• In a large saucepan over medium-high heat, heat olive oil. Add in sweet onion and saute for about 5 minutes. Add in garlic and saute for another 60 seconds. Stir in raspberries, basil, chipotle chiles, ketchup, brown sugar, Worcestershire sauce, ground mustard, and pepper. Increase heat to high and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
• Transfer sauce to a blender or food processor and blend until smooth. Divide sauce in half and set aside one half in the refrigerator to be used at serving time.
• Cut rib racks in half. Layer ribs in a crockpot, pouring a little of the remaining sauce over each layer.
• Cover and cook on low 8 hours.
• Before serving, lay the racks on an aluminum foil-lined baking sheet. Brush generously with reserved sauce. Broil under a broiler until sauce begins to bubble and caramelize. Serve hot.

RASPBERRY CHIPOTLE RIBS

Steps:

• Place sauce ingredients in a blender or food processor and process until smooth; set aside.
• Cook ribs your favorite way--leaving rack(s) whole. I used my Instant Pot and cooked at high pressure for 15 minutes, releasing the pressure immediately.
• Heat your outside grill to high heat for direct cooking. When grill is heated, slather the ribs in the prepared sauce and grill each side until the sauce is bubbling and beginning to get brown. You can baste with the sauce several times while finishing them off for more flavor.
• If a grill isn't an option, pop them under a broiler, basting frequently, until they are bubbly.

SLOW COOKER RASPBERRY-CHIPOTLE BABY BACK RIBS

Steps:

• 1. In a large saucepan over medium-high heat, heat olive oil. Add in sweet onion and saute for about 5 minutes. Add in garlic and saute for another 60 seconds. Stir in raspberries, basil, chipotle chiles, ketchup, brown sugar, Worcestershire sauce, ground mustard, and pepper. Increase heat to high and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
• 2. Transfer sauce to a blender or food processor and blend until smooth. Divide sauce in half and set aside one half in the refrigerator to be used at serving time.
• 3. Cut rib racks in half. Layer ribs in a crockpot, pouring a little of the remaining sauce over each layer.
• 4. Cover and cook on low 8 hours.
• 5. Before serving, lay the racks on an aluminum foil-lined baking sheet. Brush generously with reserved sauce. Broil under a broiler until sauce begins to bubble and caramelize. Serve hot.

RASPBERRY CHIPOTLE BACK RIBS

Steps:

• 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.

RASPBERRY CHIPOTLE BACK RIBS

Steps:

• 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.

RASPBERRY CHIPOTLE BBQ SAUCE

Steps:

• Combine ingredients in a blender or food processor, process until smooth.
• Brush on meat at grill time. We pre-cook our ribs in a roaster for about 2 hours so they are tender.