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Blackstone Winery


Pair with Blackstone Delectable Red


1-rack of pork spare baby back ribs

For the Dry Rub

1/4 cup paprika
1/4 cup brown sugar
3 tablespoons fresh ground black pepper
3 tablespoons salt
3 tablespoons cocoa powder
1 tablespoon chili powder
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon cayenne powder

For the Raspberry Chipotle BBQ Sauce

3 canned chipotles in adobo sauce
1 tablespoon reserved adobo sauce
1 seedless raspberry jam
1 tablespoon lemon juice
Pinch of salt
1/2 cup ketchup


In a bowl, combine all dry rub ingredients. Place each slab of baby back rib on heavy-duty aluminum foil. Thoroughly coat the ribs with the dry rub. Wrap tightly in foil and refrigerate overnight.

When ribs are ready to bake, turn oven to 250°F.

Make Raspberry Chipotle BBQ sauce: Add all ingredients to blender, puree for 1-2 minutes, set aside or refrigerate until needed.

Place ribs (still in foil) on foil lined baking sheet and bake in over for 2.5-3 hours, until tender and meat falls easily from the bone.

Remove ribs from foil and place on another piece of foil. Baste with Raspberry-Chipotle BBQ Sauce, thoroughly coating each side. Broil until charred and bubbly.

Cut ribs into individual portions and serve with additional sauce.