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How to Make Cherry-Chipotle Glazed Back Ribs - A Step-by-Step Guide

When it comes to summer barbecues and cookouts, few dishes can rival the succulent and finger-licking goodness of back ribs. And if you're looking to take your rib game to the next level, then our Cherry-Chipotle Glazed Back Ribs recipe is just what you need! This recipe is a perfect combination of sweet and spicy, with the juicy goodness of cherries and the smoky heat of chipotle peppers, all coming together to create a truly tantalizing flavor explosion.

Our Cherry-Chipotle Glazed B...

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Ingredients

  • 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
  • 1 ½ cups ketchup
  • ½ cup light brown sugar
  • ½ cup distilled white vinegar, plus
  • 1 tablespoon distilled white vinegar
  • ⅓ 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
  • ⅓ cup cherry preserves

Information

  • Prep Time: 10 mins
  • Cook Time: 3 hrs 30 mins
  • Additional Time: 1 hr
  • Total Time: 4 hrs 40 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.

    • Nutrition

    2897 cal.

    • Total Fat: 215g
    • Saturated Fat: 80g
    • Cholesterol: 736mg
    • Sodium: 3169mg
    • Total Carbohydrate: 85g
    • Dietary Fiber: 2g
    • Total Sugars: 78g
    • Protein: 149g
    • Vitamin C: 18mg
    • Calcium: 356mg
    • Iron: 10mg
    • Potassium: 2669mg

    Categories

    Grilling recipes
    Barbecue recipes
    Rib recipes
    American recipes
    Meat recipes