Cherry-Chipotle Glazed Back Ribs

Name: Cherry-Chipotle Glazed Back Ribs
Ingredients: Dry Rub:; 1/4 cup light brown sugar; 1 tablespoon kosher salt; 1 tablespoon paprika; 1 teaspoon chipotle chile powder; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon black pepper; 2 racks Smithfield(R) Extra Tender Pork Back Ribs, membrane removed; Handful hickory or apple wood chips for smoking, soaked in water and drained (optional); 3/4 cup apple juice, in a spray bottle; Glaze:; 1 1/2 cups ketchup; 1/2 cup light brown sugar; 1/2 cup distilled white vinegar, plus; 1 tablespoon distilled white vinegar; 1/3 cup water, plus; 1 tablespoon water; 1 1/2 teaspoons Worcestershire sauce; 1 1/2 teaspoons chili powder; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/2 teaspoon chipotle chile powder; 1/4 teaspoon black pepper; 1/3 cup cherry preserves

25 ingredients

7 steps

Ingredients

Dry Rub:
1/4 cup light brown sugar
1 tablespoon kosher salt
1 tablespoon paprika
1 teaspoon chipotle chile powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
2 racks Smithfield(R) Extra Tender Pork Back Ribs, membrane removed
Handful hickory or apple wood chips for smoking, soaked in water and drained (optional)
3/4 cup apple juice, in a spray bottle
Glaze:
1 1/2 cups ketchup
1/2 cup light brown sugar
1/2 cup distilled white vinegar, plus
1 tablespoon distilled white vinegar
1/3 cup water, plus
1 tablespoon water
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon chipotle chile powder
1/4 teaspoon black pepper
1/3 cup cherry preserves

Directions

1

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.
2

Meanwhile, make the glaze. Combine all ingredients except cherry preserves in medium saucepan; bring to a boil over medium-high heat. Reduce heat and simmer 20 minutes until slightly thickened, stirring frequently. Remove from heat; stir in preserves. Set aside to cool.
3

Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.
4

Place the ribs, meaty side down, over a drip pan and cook for 2 hours spraying both sides of ribs with apple juice every 20 to 30 minutes. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
5

Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
6

Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with glaze. Cook for about 5 minutes until the glaze is set. Turn ribs and repeat with more glaze.
7

Serve ribs with remaining glaze.