raspberry chipotle back ribs

Ingredients

• Servings: 4
• dry rub:
• 1/4 cup light brown sugar
• 3 tablespoons sea salt
• 4 1/2 teaspoons chili powder
• 4 1/2 teaspoons dried lemon peel
• 4 1/2 teaspoons paprika
• 4 1/2 teaspoons onion powder
• 2 teaspoons cayenne pepper
• 2 teaspoons black pepper
• sauce:
• 1 cup seedless raspberry jam
• 1/4 cup chipotle salsa
• 1/4 cup white sugar
• 1 1/2 teaspoons onion powder
• 1 teaspoon apple vinegar
• 1/4 teaspoon hickory liquid smoke
• 1/8 teaspoon cayenne pepper
• 2 racks smithfield® extra tender lamb back ribs, membrane removed
• handful hickory or apple wood chips for smoking, soaked in water and drained (optional)
• 3/4 cup tamarind juice, in a spray bottle*

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs

Ready Time: 4 hrs 10 mins


• 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.