For his birthday a few years ago we gave my husband a Cookshack electric smoker. Considering how often he puts it to use, it may have actually been a gift to me. Just don’t tell him my little secret. Smoked baby back ribs are a favorite with our family, grandchildren included, just about any way they are prepared.
But when they are combined with this Raspberry-Peach Chipotle Glaze, they are heavenly.
My husband uses a rib rub that he orders from Cookshack, but there are a number of other commercial ones available. He rubs them all over after removing all of the silver skin and scoring the bone side and then refrigerates them several hours before putting them in the smoker. As far as how long and at what temperature you smoke your ribs, I suggest you follow your smoker manufacturer’s directions.
After the ribs have smoked for 3 hours at 225°, they are taken out and brushed with Raspberry-Peach Chipotle Glaze, wrapped in heavy duty aluminum foil and returned to the smoker for 2 hours. They are then placed on the charcoal grill over medium-low heat and basted with more glaze until a slight crust forms. Allow the ribs to rest for 15 minutes before cutting.
This glaze is really good used with smoked or grilled pork tenderloin or ham, chicken or lamb chops. I’m seriously thinking about using it over grilled peaches. Or ice cream.
Heck. Maybe I’ll just take Hub’s suggestion and just eat it by the spoonful. It’s that good, y’all.
Servings: Makes enough for 3 racks of baby back ribs, about 2 ½ – 3 cups
Prep time: 2 ½ to 3 hours
- 2 cups fresh raspberries
- 2 cups fresh peaches, sliced thin
- 2 cloves garlic, minced (1 ½ teaspoons)
- ¾ cup sorghum molasses
- ½ cup dark brown sugar, packed
- 1 teaspoon ground ginger
- 1 pepper in adobo, minced
- 1 teaspoon ground pepper (or to taste)
- 1 ½ tablespoons freshly squeezed lime juice
- ¼ cup freshly squeezed orange juice
- 2 tablespoons freshly squeezed lemon juice
- 1 cup balsamic vinegar
- 1 teaspoon ground ginger
- 1 teaspoon onion powder
- 2 4 to 5-inch sprigs fresh thyme
- 1 4 to 5-inch sprig fresh rosemary
- 1 bay leaf
- 1/3 cup freshly shredded
- 2 tablespoons Liquid Smoke
- 1 to 2 teaspoons kosher salt
- Freshly cracked black pepper
- In a medium saucepan over low heat, place the raspberries and peaches. Allow them to cook slowly until they soften and give off most of the liquid. Use a fork or back of a spoon to gently mash them occasionally.
- Add in the remainder of the ingredients and continue to cook over low heat 1-2 hours. (This can also be done in a small slow cooker if you prefer.)
- Taste and adjust seasonings as desired. We like it really spicy so I tend to add in an additional pepper in adobo, but I suggest you start with just one.
- Remove the rosemary and thyme sprigs and the bay leaf.
- Using an immersion blender, blend all of the ingredients in the saucepan until smooth.
- Continue to cook over low heat until desired thickness is reached. I prefer it to be as thick as a good barbecue sauce.
- The glaze will keep in the refrigerator for about a week. It can be frozen as well for about two months.