Sweet, Spicy, Smoky Raspberry Chipotle Ribs Recipe
Delicious sweet, spicy, and smoky beef back ribs infused with a vibrant raspberry chipotle barbecue sauce. Slow-baked to tender perfection and finished with a tangy homemade sauce that balances heat and fruitiness in every bite.
- Prep Time: 15 minutes
- Cook Time: 4 hours 12 minutes
- Total Time: 4 hours 27 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Ribs and Seasoning
- 5 pounds beef back ribs
- 1 tablespoon ancho chili powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
Raspberry Chipotle Barbecue Sauce
- 1 (6-ounce) package fresh raspberries
- 1 tablespoon chipotles in adobo sauce, or to taste
- 2 garlic cloves, grated
- 2 tablespoons brown sugar
- 2 teaspoons corn syrup
- 1 teaspoon white vinegar
- ¼ teaspoon olive oil
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
Instructions
- Preheat Oven: Preheat your oven to 275°F (135°C) to prepare for slow baking the ribs.
- Prepare Baking Sheet: Line a baking sheet with aluminum foil to catch any drips and make cleanup easier.
- Mix Seasonings: In a small bowl, combine ancho chili powder, garlic powder, onion powder, salt, and pepper thoroughly.
- Season Ribs: Place the ribs on the foil-lined baking sheet and rub the seasoning mix all over the ribs to ensure even coverage and flavor infusion.
- Wrap Ribs: Cover the ribs with a second sheet of foil and seal them tightly by folding the edges, creating a foil packet that locks in moisture while baking.
- Position Foil Packet: Flip the foil packet so that the ribs are bone-side up, which helps preserve the meat’s tenderness.
- Bake Ribs: Bake the ribs in the oven for 4 hours until they are completely tender and easily pull away from the bone.
- Make Barbecue Sauce: While ribs bake, combine fresh raspberries, chipotles in adobo, grated garlic, brown sugar, corn syrup, white vinegar, olive oil, salt, and pepper in a heavy-bottomed saucepan.
- Simmer Sauce: Bring the sauce mixture to a simmer over medium heat, stirring constantly. Crush the raspberries with a spatula as it cooks, and continue simmering until the sauce thickens, about 10-12 minutes.
- Strain Sauce (Optional): Remove the sauce from heat and let it cool slightly. For a smoother texture, strain the sauce to remove seeds and solids if desired.
- Finish Ribs: Once ribs are fully cooked, slice them into portions and generously brush with the warm raspberry chipotle barbecue sauce before serving.
Notes
- Foil wrapping is key for tenderizing the ribs by steaming them during the low and slow bake.
- Adjust the amount of chipotles in adobo sauce based on your preferred spice level.
- Straining the barbecue sauce is optional but recommended for a smoother finish.
- This recipe works well with beef back ribs, but short ribs can be used if adjusted accordingly.
- Leftover sauce can be stored in the refrigerator for up to one week.