Best 6 Raspberry Chipotle Back Ribs Recipes
Calling all barbecue enthusiasts! This article is your ultimate guide to crafting the perfect Raspberry Chipotle Back Ribs. Get ready to tantalize your taste buds with a symphony of sweet, sour, and smoky flavors that will leave you craving more. With just a few simple steps, you'll transform ordinary pork ribs into a culinary masterpiece that will steal the show at your next backyard barbecue or special occasion dinner. So, gather your ingredients, fire up your grill or smoker, and let's embark on a flavor-packed journey with Raspberry Chipotle Back Ribs!
Let's cook with our recipes!
SLOW COOKER RASPBERRY CHIPOTLE BABY BACK RIBS
Steps:
- In a large saucepan over medium-high heat, heat olive oil. Add in sweet onion and saute for about 5 minutes. Add in garlic and saute for another 60 seconds. Stir in raspberries, basil, chipotle chiles, ketchup, brown sugar, Worcestershire sauce, ground mustard, and pepper. Increase heat to high and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
- Transfer sauce to a blender or food processor and blend until smooth. Divide sauce in half and set aside one half in the refrigerator to be used at serving time.
- Cut rib racks in half. Layer ribs in a crockpot, pouring a little of the remaining sauce over each layer.
- Cover and cook on low 8 hours.
- Before serving, lay the racks on an aluminum foil-lined baking sheet. Brush generously with reserved sauce. Broil under a broiler until sauce begins to bubble and caramelize. Serve hot.
RASPBERRY CHIPOTLE RIBS
These will be devoured quickly!
Provided by Judith Hannemann
Categories Appetizers Main Main Course
Number Of Ingredients 5
Steps:
- Place sauce ingredients in a blender or food processor and process until smooth; set aside.
- Cook ribs your favorite way--leaving rack(s) whole. I used my Instant Pot and cooked at high pressure for 15 minutes, releasing the pressure immediately.
- Heat your outside grill to high heat for direct cooking. When grill is heated, slather the ribs in the prepared sauce and grill each side until the sauce is bubbling and beginning to get brown. You can baste with the sauce several times while finishing them off for more flavor.
- If a grill isn't an option, pop them under a broiler, basting frequently, until they are bubbly.
Nutrition Facts : ServingSize 1 serving, Calories 1104 kcal, Carbohydrate 61 g, Protein 73 g, Fat 63 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 263 mg, Sodium 903 mg, Fiber 2 g, Sugar 44 g, UnsaturatedFat 36 g
SLOW COOKER RASPBERRY-CHIPOTLE BABY BACK RIBS
Make and share this Slow Cooker Raspberry-Chipotle Baby Back Ribs recipe from Food.com.
Provided by Roger de Lorimier
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 1. In a large saucepan over medium-high heat, heat olive oil. Add in sweet onion and saute for about 5 minutes. Add in garlic and saute for another 60 seconds. Stir in raspberries, basil, chipotle chiles, ketchup, brown sugar, Worcestershire sauce, ground mustard, and pepper. Increase heat to high and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
- 2. Transfer sauce to a blender or food processor and blend until smooth. Divide sauce in half and set aside one half in the refrigerator to be used at serving time.
- 3. Cut rib racks in half. Layer ribs in a crockpot, pouring a little of the remaining sauce over each layer.
- 4. Cover and cook on low 8 hours.
- 5. Before serving, lay the racks on an aluminum foil-lined baking sheet. Brush generously with reserved sauce. Broil under a broiler until sauce begins to bubble and caramelize. Serve hot.
Nutrition Facts : Calories 1575.7, Fat 102.2, SaturatedFat 35.2, Cholesterol 368.8, Sodium 1177.5, Carbohydrate 64.7, Fiber 5.1, Sugar 54.5, Protein 103.8
RASPBERRY CHIPOTLE BACK RIBS
Seasoned with a spicy dry rub, these slow-grilled tender pork back ribs are brushed with a raspberry-chipotle sauce.
Provided by Smithfield®
Categories Smithfield®
Time 4h10m
Yield 4
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 2430.2 calories, Carbohydrate 100.2 g, Cholesterol 627.1 mg, Fat 149.9 g, Fiber 5.3 g, Protein 175.4 g, SaturatedFat 52.8 g, Sodium 4784.7 mg, Sugar 74.6 g
RASPBERRY CHIPOTLE BACK RIBS
Seasoned with a spicy dry rub, these slow-grilled tender pork back ribs are brushed with a raspberry-chipotle sauce.
Provided by Smithfield(R)
Categories Smithfield®
Time 4h10m
Yield 4
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 2430.2 calories, Carbohydrate 100.2 g, Cholesterol 627.1 mg, Fat 149.9 g, Fiber 5.3 g, Protein 175.4 g, SaturatedFat 52.8 g, Sodium 4784.7 mg, Sugar 74.6 g
RASPBERRY CHIPOTLE BBQ SAUCE
This recipes combines inexpensive bottled BBQ sauce with raspberry preserves and spices. You can adjust the heat by adding more or less peppers and adding honey if you like. It's pretty spicy, but mellows as it grills. We use it on baby back ribs, but I imagine chicken or other grilled meats would be good too.
Provided by BakinBaby
Categories Sauces
Time 3m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Combine ingredients in a blender or food processor, process until smooth.
- Brush on meat at grill time. We pre-cook our ribs in a roaster for about 2 hours so they are tender.
Nutrition Facts : Calories 529.3, Fat 1.2, SaturatedFat 0.1, Sodium 1616.2, Carbohydrate 128.4, Fiber 3.6, Sugar 89.5, Protein 1.1
Tips:
- Prep your ribs: Remove the membrane from the back of the ribs and trim any excess fat. Cutting the ribs into individual portions makes them easier to manage on the grill or in the oven.
- Make a flavorful marinade: The combination of chipotle peppers, raspberries, garlic, and spices creates a marinade that infuses the ribs with a unique and delicious flavor.
- Let the ribs marinate: Allow the ribs to marinate for at least 4 hours, or up to overnight, to allow the flavors to fully penetrate the meat.
- Grill or bake the ribs: You can cook the ribs on a grill or in an oven. If grilling, cook over indirect heat to prevent flare-ups. If baking, cover the ribs with foil to create a moist cooking environment.
- Baste the ribs: During cooking, baste the ribs with the remaining marinade to keep them moist and flavorful. This will also help to create a caramelized crust.
- Check for doneness: The ribs are done when the meat easily pulls away from the bone and has an internal temperature of 145°F (63°C).
Conclusion:
These raspberry chipotle back ribs are a delicious and impressive dish that is sure to be a hit at any gathering. The marinade infuses the ribs with a unique and flavorful combination of sweet, spicy, and smoky flavors. The ribs are cooked to perfection, resulting in tender and fall-off-the-bone meat. Whether you choose to grill or bake them, these ribs are sure to be a crowd-pleaser.
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