Raspberry & Cherry Chipotle BBQ Baby Back Ribs

Raspberry & Cherry Chipotle BBQ Baby Back Ribs

Total Time 7:20 - Prep 0:20 / Cook 7:00, 4 Servings

INGREDIENTS:

Ribs

• 4 slabs pork baby back ribs (Baby back ribs from the rib bones of the pig closest to the loin. One rack [10 to 13 ribs] weighs about 3 to 4 pounds and should feed 2 to 3 people.)

• 20 pounds hickory or competition blend wood pellets

Dry Rub

• 1/2 cup brown sugar

• 1/2 cup paprika

• 1/4 cup kosher salt

• 2 tablespoons garlic powder

• 1 tablespoon chili powder

• 1 tablespoon black pepper

• 1 teaspoon ground mustard

Raspberry and Cherry Chipotle BBQ Sauce

• 1 cup ketchup

• 3/4 cup dark brown sugar

• 1/3 cup white vinegar

• 1/3 cup Raspberry Chipotle Jam

• 1/3 cup Cherry Scotch Bonnet Jelly

• 3 tablespoons Worcestershire sauce

• 2 teaspoons onion powder

• 2 teaspoons garlic powder

• 1 teaspoon salt

• 1 teaspoon black pepper

PREPARATION:

1. Fill the hopper with wood pellets. Preheat your pellet grill to 200°F.

2. Insert a butter knife between the membrane and one of the rib bones. Grab the membrane with a paper towel and pull to remove it completely.

3. In a medium-size bowl, combine brown sugar, paprika, salt, garlic powder, chili powder, pepper, and ground mustard. Season the ribs on both sides with the dry rub mixture.

4. Place the ribs in your pellet grill and cook for 3 hours at 200°F.

5. Remove ribs and wrap them in aluminum foil or butcher paper.

6. Increase grill temperature to 225°F. Place ribs back into the grill and cook for another 2 hours.

7. In a medium saucepan, combine ketchup, brown sugar, vinegar, Raspberry Chipotle Jam, Cherry Scotch Bonnet Jelly, Worcestershire sauce, onion powder, garlic powder, salt, and pepper. Simmer for 10 minutes.

8. Remove ribs from the pellet grill, unwrap, and brush with barbecue sauce.

9. Return ribs to grill and cook for another hour.

10. Remove from grill and let rest at room temperature for 20 minutes before serving.