It’s rib season. We actually make ribs year-round but this time of year it’s actually a pleasure to hang out by the grill. This recipe is beautifully versatile. It can be started in an Instantpot for a quick prep or it can be done in a low temp oven for several hours.
I was skeptical about ribs in an instapot. I’ve always cooked my ribs low and slow. However, they were great prepared in the Instapot in only 30 minutes then finished on the grill. I’ve made them both ways and both are delicious.
The chipotle rub gives a bit of heat and depth of flavor to the ribs. I like Webers or Two Brothers but there are several choices. Choose your favorite. The raspberry, honey, orange juice mixture with the shallots and garlic make a sweet tangy sauce to mix flavors perfectly with the chipotle rub. The end result is a super favorable, tender rib. These are great for weeknight dinner or for your next summer BBQ.
Raspberry Chipotle Ribs
Instructions for both Instapot and conventional cooking.
- 4 to 5 pounds baby back ribs
- 1/2 cup chipotle rub
- 1 teaspoon kosher salt plus more to taste
- 1/4 cup fresh orange juice
- 1/4 cup honey, plus more as needed
- 2 tablespoons soy sauce
- 1/4 cup raspberry preserves
- zest of one lime
- 1 tablespoon lime juice
- 2 tablespoons of canola oil
- 4 small shallots
- 2 cloves garlic grated on a micro plane or minced.
Note: I sometimes like to double the sauce so I have plenty of extra for serving.
- Cut the ribs into chunks of two or three ribs, depending on their size, and place them in a large bowl. Toss with your favorite chipotle rub and set aside while you prepare the sauce.
- In a small bowl combine raspberry preserves orange juice honey soy sauce lime zest and lime juice and set aside. (use only 2/3 of the sauce at first. Save the rest to coat ribs on the grill before serving)
- Using the sauté function, heat the oil in the pressure cooker stir in the shallots and cook until they are soft, about five minutes. Stir in the garlic and cook until fragrant, another minute, then stir in the sauce mixture bring to a simmer then scrape the sauce into the large bowl of ribs toss gently to combine. (if not using a pressure cooker then simply follow these steps in a dutch oven.)
- Arrange the ribs standing up along the outer edge of the pressure cooker, making a ring with the meat side of the ribs facing out. Continue with the remaining ribs arranging them in concentric circles pour any remaining sauce over the ribs, cover and cook on high pressure for 32 minutes. Allow the pressure to release naturally. (if not using a pressure cooker, place ribs and sauce mixture into a covered roasting pan. Cook at 300 for 4 hours until ribs are tender)
- Heat the grill to medium high heat.
- Transfer the ribs, meat side down, to a rimmed baking sheet. Turn the pressure cooker to the sauté function and cook to reduce the sauce until it’s thick, about 15 minutes. (if using the roasting pan pour sauce drippings into a sauté pan and cook on medium flame stirring occasionally until the volume is reduced by half.) Spoon the fat off the tap when finished. Taste the sauce and adjust the seasoning. Brush the ribs with the sauce.
- Grill the ribs until they are caramelized at the edges. Then flip them over, brush with more sauce, and broil on that side until chard. Serve immediately with more sauce on the side.
About the Author
Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. Her Blog, Table and Dish is a website devoted to celebrating and curating the many ways that food binds us. Sally hopes that her recipes and images will inspire you to gather your friends and family in the kitchen to make memories, use the time to connect with busy kids, chat over mixing bowls, get messy, laugh, sing, set the table, clear the table, pass the salt, debate the days topics and pray. You can follow her here as a weekly contributor to 365Barrington and Heinen’s as well as via Table and Dish on Instagram and on her website at TableAndDish.com.
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