Preparation time: 30 minutes, Cooking time: 50 minutes, Cooking time: 8-10 minutes, Yield: 4 servings
The sauce can be cooked on the side burner.
- 1 dried chipotle chili
- 1 1/4 cup raspberries, rinsed and dried
- 1/4 cup ketchup
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 1/4 cup fresh ginger, minced
- 4 pounds pork spareribs
- 1/2 teaspoon pepper
- 2 teaspoons salt
Put chili in a bowl and pour boiling water over it to cover. Place plastic wrap on top and let steep until soft, about 10 minutes. In food processor, purée raspberries, ketchup, maple syrup, brown sugar, and ginger. Drain chili, seed and stem it. Place in processor with other ingredients and blend. When the mixture is smooth, transfer to a small stockpot. Reduce down to 1 1/2 cups.
Salt and pepper ribs. Place ribs in center of grill, turn on left and right burners while leaving the center burner off. Using indirect heat, cook ribs for about 50 minutes. After they have cooked for 30 minutes, brush half the sauce onto ribs. Flip over and cook for 10 minutes. Place the rest of the sauce on the other half and flip over and cook the sauced ribs for another 10 minutes until both sides are caramelized.