Rating: 5 stars
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Seasoned with a spicy dry rub, these slow-grilled tender pork back ribs are brushed with a raspberry-chipotle sauce.


Recipe Summary

10 mins
3 hrs
1 hr
4 hrs 10 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Dry Rub:


Instructions Checklist
  • 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.


*Tamarind juice can be found in Asian or Hispanic food section.

Serving Suggestions: Make these smoky-sweet ribs your own by using different flavors of jam for the barbecue sauce-cherry, plum, and currant would all be good. Alongside, serve grilled corn and a tomato-cilantro salad.

Recipe by BBQ Pit Master, Moe Cason.

Nutrition Facts

2430 calories; protein 175.4g; carbohydrates 100.2g; fat 149.9g; cholesterol 627.1mg; sodium 4784.7mg. Full Nutrition