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Raspberry Chipotle Back Ribs

Rated as 5 out of 5 Stars

"Seasoned with a spicy dry rub, these slow-grilled tender pork back ribs are brushed with a raspberry-chipotle sauce."
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4 h 10 m servings 2430
Original recipe yields 4 servings


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  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.
  2. 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.
  3. Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.
  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.
  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.
  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.
  7. 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

Per Serving: 2430 calories; 149.9 100.2 175.4 627 4785 Full nutrition

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These ribs are awesome!!! I've made them twice, once in the oven and once in a stove top smoker. Both times they tasted great!! My husband loves them. I only omitted the cayenne so it wouldn't ...