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Summer Grilling - Cherry-Chipotle Glazed Spareribs

Ribs with Cherry-Chipotle Glaze

Summer Grilling at its BEST!
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Author: Smithfield.com


  • 3/4 cup apple juice in a spray bottle
  • 2 racks Fresh Pork Back Ribs about 3 1/2 pounds each, membrane removed, cut into smaller pieces, if necessary, to fit on the grill
  • 1/4 cup light brown sugar packed (for rub)
  • 1 tbsp kosher salt
  • 1 tbsp sweet paprika
  • 1 tsp chipotle powder
  • 1 tsp granulated onion powder for rub
  • 1 tsp granulated garlic powder for rub
  • 1 tsp ground black pepper for rub
  • 1.5 cup ketchup
  • 1/2 cup light brown sugar packed (for sauce)
  • 1/2 cup plus 1 tbsp distilled white vinegar
  • 1/3 cup plus 1 tbsp water
  • 1 1/2 tsp Worcestershire sauce
  • 1 1/2 tsp chili powder for sauce
  • 1/2 tsp granulated onion powder for sauce
  • 1/2 tsp granulated garlic powder for sauce
  • 1/2 tsp chipotle powder for sauce
  • 1/4 tsp ground black pepper for sauce
  • 1/3 cup cherry preserves
  • 1 handful wood chips for smoking ideally hickory or fruit-flavored, soaked in cold water for 30 to 60 minutes and drained (optional)


  • About one hour before you plan to start grilling, make the rub: In a small bowl, combine the brown sugar, salt, paprika, chipotle powder, onion powder, garlic powder and pepper.
  • Pat the ribs dry with paper towels, then sprinkle both sides of each rack with the rub. Set aside at room temperature for one hour.
  • Preheat the grill for indirect cooking at 250 to 300 degrees F. Add the drained wood chips, if using.
  • Place the ribs, meaty side down, over a drip pan, close the grill, and cook for 2 hours, spraying on both sides with the apple juice every 20 to 30 minutes, and adding about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
  • Meanwhile, make the glaze: In a medium saucepan over medium heat, combine the ketchup, brown sugar, vinegar, water, Worcestershire, chili powder, onion powder, garlic powder, chipotle powder and pepper, and bring to a boil. Reduce to a simmer and cook 20 minutes, stirring frequently, until lightly thickened. Remove from the heat and stir in the cherry preserves. Set aside to cool.
  • Remove ribs from the grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook until very tender and meat has shrunk from ends of bones by about 1/2 inch (open packet to check), 1 1/2 to 2 hours more, adding more coals as needed to charcoal grill.
  • Remove ribs from grill. Being careful of hot juices, unwrap ribs. Return unwrapped ribs to grill and brush the ribs with the sauce and continue to cook for about 5 minutes, until the sauce is set. Turn ribs and repeat with more sauce. Remove from the grill and let stand for 5 minutes.
  • Cut the racks into 3- or 4-rib sections and serve. Serve immediately with the remaining sauce. (Leftover sauce can be refrigerated for up to 2 weeks.)
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