Smoked Baby Back Pork Ribs (gf) - Half Slab Recipe

Rinse the ribs and pat dry. Remove the thin membrane from the bone side.

In a bowl, combine rub ingredients: smoked paprika, brown sugar, chili powder, garlic powder, onion powder, ground cumin, salt, black pepper, and cayenne.

Apply the rub generously on both sides of the ribs. Wrap the rack and refrigerate 30 minutes to 2 hours to let flavors penetrate.

Preheat smoker or grill for indirect cooking to 225-250°F (107-121°C).

Place ribs bone-side down on the smoker and smoke for 2.5-3 hours, maintaining steady temperature.

Prepare the glaze mixture and keep it ready for glazing later: whisk raspberry preserves, plum sauce, tamari, apple cider vinegar, honey, and minced garlic in a small bowl.

After the initial smoke, brush ribs with the glaze, and continue smoking for 30-40 minutes to build a sticky lacquer.

Check for tenderness; when the meat starts to pull away from the bones, remove from heat and let rest 10 minutes before slicing.

In a small saucepan, combine raspberry preserves, plum sauce, tamari, apple cider vinegar, honey, and minced garlic.

Simmer over medium heat 6-8 minutes, whisking occasionally, until the glaze thickens to a syrupy consistency.

Taste and adjust salt if needed; keep warm.

Brush the glaze onto the ribs during the last 15-20 minutes of smoking for a glossy coating.

Remove glaze from heat and keep warm; reserve extra for serving.

If the glaze thickens too much, whisk in a teaspoon of water to loosen.

In a large bowl, combine shredded green and red cabbage with shredded carrot.

Add chopped cilantro and chopped peanuts; toss to distribute.

Make the dressing: whisk together lime juice, olive oil, honey, Dijon mustard, salt, and black pepper.

Pour dressing over the cabbage mixture and toss until evenly coated.

Chill the coleslaw for at least 15-20 minutes to allow flavors to meld.

Taste and adjust seasoning as needed.

Before serving, give a final toss and garnish with extra cilantro if desired.

Optionally sprinkle additional peanuts on top for texture.

Open the canned pinto beans and drain; rinse to remove can liquid.

In a skillet, cook diced bacon over medium heat until crisp; transfer to paper towels.

Sauté diced onion in the bacon fat until translucent.

Add minced garlic and sauté briefly until fragrant.

Stir in green chilies and corn; cook 2-3 minutes to blend flavors.

Add beans and chicken broth; bring to a simmer.

Season with cumin, chili powder, salt, and black pepper; simmer 10-15 minutes, stirring occasionally.

Stir in chopped cilantro and the reserved bacon.

Taste and adjust seasoning; if desired, simmer longer to thicken.

Serve hot as a hearty side alongside the ribs.

Store leftovers in the refrigerator for up to 3 days.

Note: For dried beans, soak and simmer until tender before proceeding.