Prep time: 20 mins | Cook time: 7 hrs | Servings: 4
The combination of sweet, spicy with a touch of chipotle chilli pepper goes perfectly with the thick, tangy, and subtly sweet adobo sauce, making this Cherry Chipotle Baby back Ribs your next big thing!
INGREDIENTS
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Ribs:
4 slabs pork baby back ribs
20 lbs hickory or competition blend wood pellets
Dry Rub:
1/2 c. brown sugar
1/2 c. paprika
1/4 c. kosher salt
2 tbsp garlic powder
1 tbsp chilli powder
1 tbsp black pepper
1 tsp ground mustard
Cherry Chipotle BBQ Sauce:
1 c. ketchup
3/4 c. dark brown sugar
1/3 c. white vinegar
1/3 c. cherry preserves or jam
3 chipotle peppers in adobo, finely chopped
3 tbsp Worcestershire sauce
2 tsp onion powder
2 tsp garlic powder
1 tsp salt
1 tsp black pepper
HOW TO MAKE CHERRY CHIPOTLE BABY BACK RIBS
Step 1: With wood pellets, fill the hopper.
Step 2: Prepare the pellet grill. Preheat it to 200 degrees F.
Step 3: between the membrane and one o the rib bones, insert a butter knife. Using a paper towel, grab the membrane, then pull to remove it completely.
Step 4: Combine the brown sugar, paprika, salt, garlic powder, chilli powder, pepper, and ground mustard in a medium-sized bowl. Then, season with the dry rub mixture on both sides of the ribs.
Step 5: In the pellet grill, place the ribs and cook at 200 degrees F for 3 hours.
Step 6: Remove the ribs from the grill, then wrap it in aluminium foil or FDA-approved butcher paper.
Step 7: Adjust the temperature of the grill to 225 degrees F, then put the ribs back into the grill and cook for 2 hours more.
Step 8: Combine the ketchup, brown sugar, vinegar, cherry preserves or jam, peppers, Worcestershire sauce, onion powder, garlic powder, salt, and pepper in a medium saucepan and simmer for about 10 minutes.
Step 9: Take the ribs from the pellet grill, remove the foil, then brush it with the barbecue sauce.
Step 10: Place the ribs back to the grill and cook for an hour more.
Step 11: Allow the ribs to rest for at least 20 minutes at room temperature before serving.
Ingredients
- Ribs:
- 4 slabs pork baby back ribs
- 20 lbs hickory or competition blend wood pellets
- Dry Rub:
- 1/2 c. brown sugar
- 1/2 c. paprika
- 1/4 c. kosher salt
- 2 tbsp garlic powder
- 1 tbsp chilli powder
- 1 tbsp black pepper
- 1 tsp ground mustard
- Cherry Chipotle BBQ Sauce:
- 1 c. ketchup
- 3/4 c. dark brown sugar
- 1/3 c. white vinegar
- 1/3 c. cherry preserves or jam
- 3 chipotle peppers in adobo, finely chopped
- 3 tbsp Worcestershire sauce
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
Instructions
Step 1: With wood pellets, fill the hopper.
Step 2: Prepare the pellet grill. Preheat it to 200 degrees F.
Step 3: between the membrane and one o the rib bones, insert a butter knife. Using a paper towel, grab the membrane, then pull to remove it completely.
Step 4: Combine the brown sugar, paprika, salt, garlic powder, chilli powder, pepper, and ground mustard in a medium-sized bowl. Then, season with the dry rub mixture on both sides of the ribs.
Step 5: In the pellet grill, place the ribs and cook at 200 degrees F for 3 hours.
Step 6: Remove the ribs from the grill, then wrap it in aluminium foil or FDA-approved butcher paper.
Step 7: Adjust the temperature of the grill to 225 degrees F, then put the ribs back into the grill and cook for 2 hours more.
Step 8: Combine the ketchup, brown sugar, vinegar, cherry preserves or jam, peppers, Worcestershire sauce, onion powder, garlic powder, salt, and pepper in a medium saucepan and simmer for about 10 minutes.
Step 9: Take the ribs from the pellet grill, remove the foil, then brush it with the barbecue sauce.
Step 10: Place the ribs back to the grill and cook for an hour more.
Step 11: Allow the ribs to rest for at least 20 minutes at room temperature before serving.
