Cherry-Chipotle Glazed Back Ribs Tasty Recipes

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Cherry-Chipotle Glazed Back Ribs

"Chipotle chile powder imparts great smoky heat to these tender, grilled pork back ribs with a cherry-chipotle glaze."

Ingredients :

• Dry Rub:
• 1/4 cup light brown sugar
• 1 tablespoon kosher salt
• 1 tablespoon paprika
• 1 teaspoon chipotle chile powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon black 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 apple juice, in a spray bottle
• Glaze:
• 1 1/2 cups ketchup
• 1/2 cup light brown sugar
• 1/2 cup distilled white vinegar, plus
• 1 tablespoon distilled white vinegar
• 1/3 cup water, plus
• 1 tablespoon water
• 1 1/2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chipotle chile powder
• 1/4 teaspoon black pepper
• 1/3 cup cherry preserves

Instructions :

Prep : 10M	Cook : 4M	Ready in : 4H40M

• 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 glaze. Combine all ingredients except cherry preserves in medium saucepan; bring to a boil over medium-high heat. Reduce heat and simmer 20 minutes until slightly thickened, stirring frequently. Remove from heat; stir in preserves. Set aside to cool.
• 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 down, over a drip pan and cook for 2 hours spraying both sides of ribs with apple juice every 20 to 30 minutes. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
• Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
• Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with glaze. Cook for about 5 minutes until the glaze is set. Turn ribs and repeat with more glaze.
• Serve ribs with remaining glaze.

Notes :

• Serving Suggestions: Round out the menu with a crisp green salad with ranch dressing and a pot of spicy Texas-style pinto beans.
• Recipe by BBQ Pit Master, Tuffy Stone.

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