RASPBERRY CHIPOTLE SAUCE
Nice compliment to salmon, chicken, and pork. Can also be used as a sandwich spread or a dipping sauce for pretzels.
Provided by Holly
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Heat olive oil in a skillet over medium heat. Stir in jalapenos; cook until tender, about 5 minutes. Mix in garlic, and adobo sauce; bring to a simmer. Stir the raspberries into the sauce; cook until soft, about 3 minutes. Stir in the vinegar, salt, brown sugar, and white sugar. Mix well. Simmer until thickened and reduced by half, about 15 minutes. Transfer sauce to a heatproof bowl; allow to cool to room temperature before serving, about 20 minutes.
Nutrition Facts : Calories 129.3 calories, Carbohydrate 24.9 g, Fat 3.7 g, Fiber 3.1 g, Protein 0.5 g, SaturatedFat 0.5 g, Sodium 162.4 mg, Sugar 21.3 g
SLOW COOKER RASPBERRY-CHIPOTLE BABY BACK RIBS
Make and share this Slow Cooker Raspberry-Chipotle Baby Back Ribs recipe from Food.com.
Provided by Roger de Lorimier
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 1. In a large saucepan over medium-high heat, heat olive oil. Add in sweet onion and saute for about 5 minutes. Add in garlic and saute for another 60 seconds. Stir in raspberries, basil, chipotle chiles, ketchup, brown sugar, Worcestershire sauce, ground mustard, and pepper. Increase heat to high and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
- 2. Transfer sauce to a blender or food processor and blend until smooth. Divide sauce in half and set aside one half in the refrigerator to be used at serving time.
- 3. Cut rib racks in half. Layer ribs in a crockpot, pouring a little of the remaining sauce over each layer.
- 4. Cover and cook on low 8 hours.
- 5. Before serving, lay the racks on an aluminum foil-lined baking sheet. Brush generously with reserved sauce. Broil under a broiler until sauce begins to bubble and caramelize. Serve hot.
Nutrition Facts : Calories 1575.7, Fat 102.2, SaturatedFat 35.2, Cholesterol 368.8, Sodium 1177.5, Carbohydrate 64.7, Fiber 5.1, Sugar 54.5, Protein 103.8
CHIPOTLE BARBECUE RIBS
Provided by Valerie Bertinelli
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the ribs: Preheat the oven to 350 degrees F. Line a large rimmed baking pan with foil.
- Place the ribs on the prepared baking pan meat-side up. Sprinkle them with the paprika, garlic powder, 1 tablespoon salt and a generous amount of pepper. Rub the spices all over the ribs.
- Cover the pan tightly with foil and bake until the meat is very tender and can easily be pulled off the bone, about 2 hours.
- For the barbecue sauce: Meanwhile, heat the oil in a medium saucepan over medium heat. Add the onions and 1/2 teaspoon salt and cook, stirring often, until very soft and golden brown, about 20 minutes. Add the garlic and cook, stirring, 1 minute. Add the ketchup, orange juice, Worcestershire, chipotles and adobo and 1/2 cup water. Increase the heat to bring to a boil, then reduce the heat to keep at a simmer until slightly thickened, about 10 minutes. Transfer to a blender and puree until smooth (be careful when blending hot liquids). Alternately, an immersion blender can be used in the pot.
- Finish the ribs: Preheat the grill to medium-high (or set the oven to broil).
- Reserve about a cup of the barbecue sauce for serving alongside the ribs. Brush a small amount of the remaining sauce on the bone side of the ribs and a generous amount on the meaty side.
- Grill the ribs, meaty-side up, until the underside is lightly charred, about 3 minutes. Turn the ribs over and grill until the meaty side is charred in spots, 3 to 5 minutes (if using the oven, simply broil for 3 to 5 minutes). Transfer to a cutting board and cut each rack in half. Serve immediately with the reserved sauce on the side.
RASPBERRY CHIPOTLE BBQ SAUCE
This recipes combines inexpensive bottled BBQ sauce with raspberry preserves and spices. You can adjust the heat by adding more or less peppers and adding honey if you like. It's pretty spicy, but mellows as it grills. We use it on baby back ribs, but I imagine chicken or other grilled meats would be good too.
Provided by BakinBaby
Categories Sauces
Time 3m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Combine ingredients in a blender or food processor, process until smooth.
- Brush on meat at grill time. We pre-cook our ribs in a roaster for about 2 hours so they are tender.
Nutrition Facts : Calories 529.3, Fat 1.2, SaturatedFat 0.1, Sodium 1616.2, Carbohydrate 128.4, Fiber 3.6, Sugar 89.5, Protein 1.1
RASPBERRY CHIPOTLE BACK RIBS
Seasoned with a spicy dry rub, these slow-grilled tender pork back ribs are brushed with a raspberry-chipotle sauce.
Provided by Smithfield®
Categories Smithfield®
Time 4h10m
Yield 4
Number Of Ingredients 18
Steps:
- About one hour before smoking, make the dry rub. Combine all ingredients in small bowl; mix well. Pat ribs dry with paper towels; generously coat both sides of ribs with rub. Set aside at room temperature for 1 hour.
- Meanwhile, make the sauce. Combine all ingredients in medium saucepan; bring to a boil over medium-high heat. Reduce heat and simmer 15 minutes until slightly thickened, stirring frequently. Cool to room temperature; cover and refrigerate.
- Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.
- Place the ribs, meaty side up, over a drip pan and cook for 2 hours. Spray both sides of ribs with tamarind juice. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
- Continue cooking ribs for 1 to 2 hours more until very tender, spraying with tamarind juice every 30 minutes. Add more coals as needed to maintain temperature for a charcoal grill.
- Move ribs over direct heat on grill and brush with sauce. Cook for about 5 minutes until sauce is set. Turn ribs and repeat with more sauce.
- Serve ribs with remaining sauce.
Nutrition Facts : Calories 2430.2 calories, Carbohydrate 100.2 g, Cholesterol 627.1 mg, Fat 149.9 g, Fiber 5.3 g, Protein 175.4 g, SaturatedFat 52.8 g, Sodium 4784.7 mg, Sugar 74.6 g
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