• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Midnight Baker

Easy to make main meal and dessert recipes.

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • Home
  • Recipes
  • Text Index
  • Subscribe
  • Recipe Box
  • About Me
    • Media/PR
    • Cookbooks
      • The Classic Slow Cooker
      • The Cupboard To Table Cookbook
    • Contact
    • Privacy
Home » Pork » Raspberry Chipotle Ribs

Raspberry Chipotle Ribs

July 25, 2021 by Judith Hannemann

Pin
Share
Tweet
Share

As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Print Recipe

Make a big batch of these raspberry chipotle ribs because they’ll disappear quickly!

raspberry chipotle ribs

Raspberry And Smoky Chipotle

Those flavors are about as close as you can get to a marriage made in heaven and that’s a good way to describe these raspberry chipotle ribs. The sweet-tart taste of raspberry preserves and the smokey slight heat from the chipotles combine so well that even people who avoid anything “hot” seem to love the flavor. I actually got this idea from my neighbor. She’s one of those people that run away from any heat in food. Yet, she told me the one thing she’s sad that she can’t get when a local market closed was their own chipotle raspberry bbq sauce!

She said they used it on beef but I wanted to try this with pork. The sauce is so easy to make, so you just may find yourself making it often!

raspberry chipotle ribs

How Many Peppers

That would be up to you and your personal tastes.

The sauce uses the canned chipotles in adobo. If you want it really zippy, then use the entire can, sauce and all. I’m talking about the smaller can here. However I would really advise against using so many chipotles because the smoky heat would definitely overpower the raspberry flavor.

I used two peppers. This for me was the perfect amount because I got smoke, a slight amount of heat and the raspberry flavor really came through. Since there’s nothing in the sauce that would cause you to get sick eating it raw, start with my amount of peppers then taste it. You can always add more and process it further.

If you don’t use the entire can, they can be stored in the fridge for a future use like this smoky two potato salad.

raspberry chipotle ribs

Now About The Ribs

If you want to cook them on the outside grill low and slow over indirect heat, that works here.

If you’re a crockpot fan, that works too.

The Instant Pot was my choice because it’s quick. Any method will do because all you do on the grill is finish them off over direct high heat.

Remember to really pile on the sauce when you finish them off. Baste and turn often because the more of that great sauce flavor is totally awesome.

The Recipe

 

raspberry chipotle ribs
Print Recipe Add to Recipe Box Go to Collections Pin Recipe

Raspberry Chipotle Ribs

These will be devoured quickly!
Prep Time10 mins
Cook Time15 mins
Finishing On Grill10 mins
Course: Appetizers, Main, Main Course
Cuisine: American
Keyword: grilled chipotle raspberry pork ribs, making ribs in the instant pot, raspberry chipotle sauce
Servings: 6
Calories: 1104kcal
Author: Judith Hannemann

Ingredients

  • 8 lbs pork baby back ribs about 2 racks

BBQ Sauce:

  • 1 cup thick BBQ sauce like Sweet Baby Ray's
  • 1 cup raspberry preserves
  • 1 small onion chopped
  • 2 chipotle peppers packed in adobo
US Customary - Metric

Instructions

  • 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

Serving: 1serving | Calories: 1104kcal | Carbohydrates: 61g | Protein: 73g | Fat: 63g | Saturated Fat: 22g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 263mg | Sodium: 903mg | Potassium: 1122mg | Fiber: 2g | Sugar: 44g | Vitamin A: 441IU | Vitamin C: 7mg | Calcium: 149mg | Iron: 4mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!
Pin
Share
Tweet
Share

Filed Under: Grilling, Pork Tagged With: baby back ribs, bbq, instant pot

You May Also Like

Jalapeño popper stuffed tenderloin
Jalapeño Popper Stuffed Tenderloin
Bourbon molasses pork tenderloin
Bourbon Molasses Pork Tenderloin
Instant Pot make-ahead ribs
Instant Pot Make-Ahead Ribs
Previous Post: « Copycat Brooks BBQ Chicken
Next Post: Easy Breaded Scallops »
Copyright © Judith Hannemann aka The Midnight Baker 2022. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

Primary Sidebar

Now Available

bakeatmidnite
ALSO AVAILABLE bakeatmidnite

Follow by Email! Get the e-Cookbook

“Must Try” Recipes

Pork chops bake right on top of this super-star rice side dish.

Pork Chops with Loaded Vegetable Rice

Tex Mex Chicken & Rice

Tex-Mex Chicken & Rice

This 3-cheese tortellini is super easy in the slow cooker.

Slow Cooker 3-Cheese Tortellini

Chicken Cordon Bleu Casserole

bakeatmidnite

Footer

bakeatmidnite
my foodgawker gallery Certified Yummly Recipes on Yummly.com
bakeatmidnite
COPYRIGHT © 2023 • BAKEATMIDNITE.COM • PRIVACY POLICY