Chipotle chile powder imparts great smoky heat to these tender, grilled pork back ribs with a cherry-chipotle glaze.
Ingredients
Dry Rub
- ¼ 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
- ¾ cup apple juice, in a spray bottle
Glaze
- 1 ½ cups ketchup
- ½ cup light brown sugar
- ½ cup distilled white vinegar, plus
- 1 tablespoon distilled white vinegar
- 1/3 cup water, plus
- 1 tablespoon water
- 1 ½ teaspoons Worcestershire sauce
- 1 ½ teaspoons chili powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon chipotle chile powder
- ¼ teaspoon black pepper
- 1/3 cup cherry preserves
Directions
Step 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.
Step 2
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.
Step 3
Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Serve ribs with remaining glaze.
Tips
Serving Suggestions: Round out the menu with a crisp green salad with ranch dressing and a pot of spicy Texas-style pinto beans.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 2897 | |
% Daily Value * | |
Total Fat215g | 276% |
Saturated Fat80g | 398% |
Cholesterol736mg | 245% |
Sodium3169mg | 138% |
Total Carbohydrate85g | 31% |
Dietary Fiber2g | 6% |
Total Sugars78g | |
Protein149g | |
Vitamin C18mg | 92% |
Calcium356mg | 27% |
Iron10mg | 56% |
Potassium2669mg | 57% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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