• 3 tablespoons pureed chipotle chiles in adobo sauce,
  • 3 tablespoons kosher salt ,
  • 2 tablespoons brown sugar ,
  • 1 tablespoon chili powder,
  • 2 teaspoons ground cumin ,
  • 1 teaspoon fresh cracked black pepper ,
  • 1 teaspoon garlic powder,
  • 1 teaspoon onion powder,
  • 1/2 teaspoon cayenne pepper ,
  • 3 racks Smithfield® Pork Back Ribs (membrane removed if desired),
  • 1 handful hickory or applewood chips for smoking, soaked in water and drained (optional) Apple juice in spray bottle,
  • 1 14.5-oz can fire roasted diced tomatoes,
  • 1 cup diced onion,
  • 1 tablespoon minced garlic,
  • 2 tablespoons olive oil ,
  • 1/4 cup tomato paste,
  • 1 teaspoon paprika,
  • 1 teaspoon chile powder,
  • 1/4 cup honey,
  • 1/4 cup apple cider vinegar,
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MAIN DISH

Smoked Back Ribs with Roasted Tomato, Honey & Chipotle Glaze

1. 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.

2. Heat grill using Kingsford® Charcoal for indirect cooking at 250oF to 275oF. Add drained wood chips, if using.

3. Place the ribs, meaty side down, over a drip pan and cook for 2 hours spraying both sides of ribs with apple juice every 30 minutes. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.

4. Meanwhile, make Roasted Tomato, Honey & Chipotle Glaze. Sauté tomatoes, onion and garlic in olive oil over medium-high heat for 2 minutes. Stir in tomato paste; cook 2 minutes. Add remaining ingredients; cook 15 minutes until onions are tender; let cool. Carefully pour glaze into blender and pulse until smooth. Add water to thin if needed.

5. Remove ribs from grill; brush both sides of ribs with glaze. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.

6. Remove ribs from grill and unwrap. Place ribs over indirect heat on grill and brush with more glaze. Cook for about 5 minutes until the glaze is set. Turn ribs and repeat with more glaze.