- Home grilling is more cost-effective.
- We can relax in a private setting.
- Unselfconsciously, smear our faces with sauce from our delicious homemade ribs.
- We can wipe our faces and hands with a real, full-size washcloth!
- Those tiny postage-stamp size, wet-wipes the restaurants provide have always been my pet peeve.
Preparing the raspberry chipotle BBQ ribs:
The dry rub for the ribs:
Oven-roasted pork ribs:
Tip: Turn the sealed edge up slightly to keep any juices from escaping.
How to tell when the raspberry chipotle bbq pork ribs are done.
The Sauce for our Raspberry Chipotle Pork BBQ Ribs:
These ribs are easy, succulent and tender. I’m not saying ‘fall-off-the bones’ tender as then you would need a fork. We like to pick up that bone and nosh away. These are perfect!
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For the Ribs:
- 1 rack pork spareribs, about 2 1/2 pounds
For the Dry Rub:
- 1 tablespoon Kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground white pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/4 teaspoon chipotle powder
- 1 teaspoon ground mustard seed
- 2 tablespoons brown sugar
- 2 tablespoons smoked paprika
For the BBQ Sauce:
Start the ribs in the oven (long and slow for tender ribs)
- Preheat the oven to 250°F
- Remove the silvery membrane from the underside of the ribs: At one end of the rack, slide a dinner knife between the membrane and a rib bone. Pry the membrane up, stretching until it tears. Holding one end of the membrane with a paper towel, peel off the membrane and discard.
- In a small dish or canning jar, add the dry rub ingredients and combine thoroughly.
- Pull off a sheet of foil twice the length of the ribs, plus 3 extra inches. Place the foil on a rimmed baking sheet with 3-inches extending one end.
- Lay the rack of ribs, bone side up, on the foil-lined baking sheet and sprinkle the surface with 2 tablespoons of dry rub, massage it into all the cracks and crevices.
- Flip the rack over to the meaty side and sprinkle with 2 tablespoons of the rub and massage well.
- Fold the foil up over the ribs, bringing it to the overhanging 3-inch portion. Crimp each side of the lower and upper pieces of foil together then crimp the 3-inch end together to form an enclosed package.
- Transfer the baking sheet with the package of ribs to the center rack of the oven and bake for 2 1/2 hours. Remove from the oven and partially unwrap the foil to check for doneness. If a 1/4-inch of bones show at the thin side of the rack, the ribs should be done. If not, re-cover with the foil and give them another 10-15 minutes more oven time.
- Remove the baking sheet from the oven, open the foil package and lift the rack of ribs onto a large platter or another baking sheet and set near the grill.
To Grill the Ribs:
- About 15-minutes before the ribs are finished roasting, fill the charcoal chimney about 1/3 to 1/2 full with charcoal for a medium-low heat. When the charcoal chunks become white with ash, spread them into the bottom of your unit with the grill grate.
- Coat the grill grate with non-stick oil.
- Brush the raspberry chipotle sauce on the meaty side of the pork ribs and transfer the ribs to the grill with the sauced side down.
- Brush the exposed side with a coating of the sauce. Grill for 3-5 minutes and flip the ribs over and grill another 3-5 minutes. Repeat this process once more, saucing and grilling until desired degree of color has been achieved being cautious that they do not burn.
- Remove the ribs from the grill, cut between the ribs and place the serving pieces on a platter. Serve with sides of your choice and enjoy.
- The ribs will release their juices while cooking and infuse their flavor into the meat.
- Turn the crimped edges of the foil upward to eliminate any juices from escaping the package.
- The ribs will be done when 1/4-inch of bone show on the thin side of the ribs. If the bones don’t show at least 1/4-inch of bone, re-cover them with the foil and pop the baking sheet back into the oven for a few more minutes. I have never had to do this step as the ribs have always been ready.
- A larger size rack of pork ribs will take a longer oven time, just watch for the 1/4-inch of bone to show.
- Spray non-stick oil spray into a small dish and brush it onto the grill. This will keep the oil spray from flaming up as it hits the hot coals.
- Apply the raspberry chipotle sauce generously and watch closely that it does not begin to burn, remove the ribs from the grill when the sauce is glazed with a rich brown crust.
- These ribs can be enjoyed in the dead of winter when the outdoor grill is covered with snow. Simply slather on the sauce and finish them under the broiler.
Serving Size3 Ribs
Amount Per Serving Calories 353 Total Fat 23g Saturated Fat 7g Trans Fat 0g Unsaturated Fat 10g Cholesterol 73mg Sodium 2013mg Carbohydrates 22g Fiber 3g Sugar 14g Protein 16g