Jul 09 2026
Restaurants›Cowboy Club Grille & Spirits›Smoked Baby Back Pork Ribs (gf) Recipe

Smoked Baby Back Pork Ribs (gf) Recipe

Inspired by Cowboy Club Grille & Spirits
Time5h
Serves4

Raspberry-Plum BBQ, Cilantro-Peanut Coleslaw, Charro Beans; $26.00/Half Slab$39.00/Full Slab

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Ingredients

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Ribs – Dry Rub and Prep

Raspberry-Plum BBQ Sauce

Cilantro-Peanut Coleslaw (GF)

Charro Beans

Method

Ribs – Preparation and Smoke

  1. 1

    Trim and apply rub

    Pat the ribs dry with paper towels. Remove the thin membrane from the back of the ribs. In a bowl, mix together yellow mustard, brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, chili powder, and ground cumin to form a rub. Pat the ribs with a light coating of mustard, then dust evenly with the rub on both sides. Let sit 15-20 minutes to set.

  2. 2

    Spritz and smoke

    Preheat your smoker to 225-250°F (107-121°C). Place ribs bone-side down on the grate. Spritz or mist with the apple juice every 30-45 minutes to keep the surface moist. Smoke for 3-4 hours until the meat pulls back from the bone ends and develops a dark bark.

  3. 3

    Glaze finish

    Optional: After the initial smoke, brush a thin layer of Raspberry-Plum BBQ sauce over the ribs and continue to cook for 30-60 minutes for a glossy glaze, flipping once.

  4. 4

    Rest and slice

    Remove ribs from the smoker, tent with foil, and let rest for 10-15 minutes before slicing between the bones to serve.

Raspberry-Plum BBQ Sauce

  1. 5

    Combine ingredients

    In a medium saucepan, combine raspberry preserves, diced plums, tomato paste, apple cider vinegar, honey, brown sugar, and water. Season with salt and black pepper.

  2. 6

    Simmer and thicken

    Bring to a gentle boil, then reduce heat and simmer 15-20 minutes, stirring occasionally until the sauce thickens slightly.

  3. 7

    Thicken with slurry

    Whisk in the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and simmer an additional 2-3 minutes until the sauce coats the back of a spoon.

  4. 8

    Keep warm

    Remove from heat and keep warm; taste and adjust acidity or sweetness if needed.

Cilantro-Peanut Coleslaw

  1. 9

    Make dressing

    In a bowl, whisk together gluten-free mayonnaise, lime juice, honey, salt, and black pepper until smooth.

  2. 10

    Toss slaw components

    In a large bowl, combine shredded cabbage, shredded carrots, and chopped cilantro.

  3. 11

    Add peanuts and dressing

    Pour dressing over the vegetables, sprinkle with roasted peanuts, and toss to coat. Adjust seasoning if needed.

  4. 12

    Chill and serve

    Cover and refrigerate for at least 30 minutes to let flavors meld before serving.

Charro Beans

  1. 13

    Prepare beans

    Rinse dried pinto beans and pick out any debris. Soak in water for 8-12 hours or overnight, then drain.

  2. 14

    Cook bacon and aromatics

    In a large pot, cook diced bacon over medium heat until crisp. Add diced onion, minced garlic, and minced jalapeño; sauté until tender and fragrant.

  3. 15

    Simmer beans

    Stir in soaked beans, diced tomatoes, cumin, chili powder, salt, and pepper. Add broth and bring to a boil, then reduce heat to a simmer.

  4. 16

    Finish and serve

    Simmer 60-120 minutes until beans are tender, adding more broth if needed. Stir in chopped cilantro just before serving.

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