adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cherry-Chipotle Glazed Back Ribs
0 Likes
Prep Time:
10 minutes
Cook Time:
210 minutes
Total Time:
280 minutes
Grilled pork ribs with smoky chipotle heat and cherry glaze.
Ingredients:
  • 0.25 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
  • 1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained
  • 0.75 cup apple juice, in a spray bottle
  • 1.5 cups ketchup
  • 0.5 cup distilled white vinegar, plus
  • 1 tablespoon distilled white vinegar
  • 0.33333334326744 cup water, plus
  • 1 tablespoon water
  • 1.5 teaspoons Worcestershire sauce
  • 1.5 teaspoons chili powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon chipotle chile powder
  • 0.25 teaspoon black pepper
  • 0.33333334326744 cup cherry preserves
Instructions:
  • Prepare the dry rub by mixing all ingredients in a small bowl. Pat the ribs dry with paper towels and generously coat both sides with the rub. Let it sit at room temperature for about an hour before smoking.
  • While you wait, prepare the glaze by combining all ingredients except for the cherry preserves in a medium saucepan. Bring the mixture to a boil over medium-high heat. Simmer for 20 minutes until slightly thickened, stirring frequently. Take the saucepan off the heat, then stir in the cherry preserves. Let it cool before using.
  • Preheat your grill to 250-300 degrees F for indirect cooking. If desired, add drained wood chips to enhance the flavor.
  • Cook the ribs, meaty side down, over a drip pan for 2 hours, basting both sides with apple juice every 20-30 minutes. Add 12 coals to the charcoal grill every 45 minutes to keep the heat consistent.
  • Take the ribs off the grill. Wrap each rack tightly in heavy-duty aluminum foil. Place the wrapped ribs back on the grill and continue cooking over indirect heat for 1 1/2 to 2 hours until they are extremely tender. Add additional coals as necessary to keep the charcoal grill at the right temperature.
  • Take the ribs off the grill and unwrap them. Grill the ribs over direct heat, brushing them with glaze. Grill for around 5 minutes until the glaze sets. Flip the ribs and generously brush with more glaze.
  • Drizzle the leftover glaze over the ribs before serving.

Similar Recipes