Hickory Smoked Sea Salt Chipotle Dry Rubbed Ribs Glazed with Raspberry Chipotle Jelly will make even the pickiest of eaters happy campers! Trust me I know… out of 4 kids my youngest doesn’t like my jams and jellies. But Sir Joey will eat these ribs, and ask for seconds. This is the way I make my ribs, and you can use either Baby Back or St. Louis Style cuts of ribs. The St. Louis Style just takes longer to cook, and you will want to cook them until they are falling off the bone tender. LOW AND SLOW… that’s my motto when it comes to ribs! Sooo… warm up that oven to about 275 degrees, and let’s get cooking!
Prep the ribs by washing, drying, and then coat in some plain yellow mustard. Cover liberally with some of my Hickory Sea Salt and Chipotle Rub, and remember the more you use the more heat the ribs will have. Then pop them bad boys in the preheated oven, and let them cook for 4 to 5 hours at least. You can do this on the BBQ grill, but remember INDIRECT heat!
Once cooked until falling off the bone tender, which means when you stick a fork into one end of the rack of ribs they almost fall apart remove them from the oven. Then take about 1/2 cup of my Raspberry and Chipotle Jelly and spread over the top, making sure to cover every inch of the porkilicious goodness! Let rest about 15 minutes, and serve with some Yo Momma’s darn tasty Potato Salad (recipe to follow)!
