A combination of sweet and spicy with a hint of chili pairs ideally with a thick, tangy & sweety adobo sauce, make this Cherry Chipotle Baby Back Ribs next big thing !
* Ingredients :
° 4 slices of pork ribs
° 20 lbs walnut or wood pellets from a mix of competition
° 1/2 c. Brown sugar
° 1/2 c. Red pepper
° 1/4 c. kosher salt
° 2 tablespoons garlic powder
° 1 tablespoon hot pepper powder
° 1 tablespoon black pepper
° 1 teaspoon ground mustard
+Chipotle Cherry BBQ Sauce:
° 1 c. ketchup
° 3/4 c. dark brown sugar
° 1/3 c. White vinegar
° 1/3 c. Cherry jam or jam
° 3 chipotle peppers in adobo, finely chopped
° 3 tablespoons Worcestershire sauce
° 2 tsp onion powder
° 2 tsp garlic powder
° 1 teaspoon salt
° 1 teaspoon black pepper
* How to make Chipotle cherry back ribs :
Step 1: Using wood pellets, fill the bowl.
Step 2: Preparing pellet grill. He-at it to 200 degrees F .
Step 3: Between the membrane and one of the rib bones, insert a butter knife. Employing a paper towel, grab membrane, also pull to remove it totally .
Step 4: Combine brown sugar, paprika, salt, garlic powder, chili powder, pepper and ground mustard in a medium bowl. Then season with a dry rub mixture on both sides of the ribs.
Step 5: In a pellet grill, place the ribs and cook at 200°F for 3 hours.
Step 6: Remove the ribs from the grill, then wrap them in aluminum foil or FDA-approved butcher paper.
Step 7: Set the grill temperature to 225°F, then return the ribs to the grill and cook for an additional 2 hours.
Step 8: Combine ketchup, brown sugar, vinegar, cherry or pepper jam, 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 tin, and brush them with barbecue sauce.
Step 10: Place the ribs back on the grill and cook for another hour.
Step 11: Let the ribs rest for at least 20 minutes at room temperature before serving.