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Make a big batch of these raspberry chipotle ribs because they’ll disappear quickly!
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!
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.
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.
Raspberry Chipotle Ribs
- 8 lbs pork baby back ribs about 2 racks
- 1 cup thick BBQ sauce like Sweet Baby Ray's
- 1 cup raspberry preserves
- 1 small onion chopped
- 2 chipotle peppers packed in adobo
- 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.