Raspberry Glazed Baby Back Ribs

These baby back ribs are a true barbecue classic, featuring a savory dry rub that penetrates the meat for deep, aromatic flavor. The rub combines brown sugar, onion powder, chili powder, and dry mustard to create a complex crust. After low-and-slow smoking, the ribs are brushed with a homemade glaze made from raspberry jelly, cider vinegar, and Worcestershire sauce. This adds a beautiful sticky-sweet finish that contrasts perfectly with the smoky, tender pork. The result is juicy, fall-off-the-bone ribs with a caramelized exterior. Perfect for weekend gatherings, summer cookouts, or a special family dinner, these ribs bring restaurant-quality taste to your backyard grill or smoker.

Cooking Method: Grilling, Smoking, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 225.8

Description

These baby back ribs are a true barbecue classic, featuring a savory dry rub that penetrates the meat for deep, aromatic flavor. The rub combines brown sugar, onion powder, chili powder, and dry mustard to create a complex crust. After low-and-slow smoking, the ribs are brushed with a homemade glaze made from raspberry jelly, cider vinegar, and Worcestershire sauce. This adds a beautiful sticky-sweet finish that contrasts perfectly with the smoky, tender pork. The result is juicy, fall-off-the-bone ribs with a caramelized exterior. Perfect for weekend gatherings, summer cookouts, or a special family dinner, these ribs bring restaurant-quality taste to your backyard grill or smoker.

Directions

1
Mix the dry rub ingredients (brown sugar, onion powder, chili powder, dry mustard, and salt) in a small bowl.
2
Coat both sides of the rib slabs with the 2 tablespoons of Worcestershire sauce.
3
Massage the spice mixture onto the ribs, reserving 2 teaspoons of the rub for later.
4
Place the seasoned ribs in a plastic bag and refrigerate for at least 2 hours, or preferably overnight.
5
Preheat your smoker to 225 to 250 degrees F (107 to 121 degrees C).
6
Remove the ribs from the refrigerator and let them sit at room temperature for 30 minutes.
7
While the ribs rest, combine the glaze ingredients (jelly, water, ketchup, minced onion, Worcestershire sauce, and cider vinegar) in a small saucepan.
8
Warm the glaze mixture over medium heat, simmering for about 10 minutes until smooth. Set aside at room temperature.
9
Transfer the ribs to the smoker.
10
Smoke the ribs for 2 3/4 to 3 hours, or until the meat bends easily and pulls away from the bones.
11
About 1 hour before the ribs are finished cooking, brush them thickly with the prepared glaze.
12
Brush with another layer of glaze during the last 15 minutes of cooking until sticky and caramelized.
13
Remove ribs from the smoker and let them rest for 5-10 minutes before slicing and serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 225.8kcal

% Daily Value *
Total Fat 7.6g12%
Saturated Fat 2.6g13%
Cholesterol 40.0mg14%
Sodium 6126.4mg256%
Total Carbohydrate 23.7g8%
Dietary Fiber 3.3g14%
Sugars 16.6g
Protein 15.5g31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: ribs, pork, baby back, dry rub, smoking, barbecue, glaze, raspberry, sweet, smoky, grill, picnic, dinner, tender, caramelized, worcestershire, vinegar, chili powder

Read it online: https://www.chefs-mate.com/recipe/dry-rub-seasoning-7/