Dry-rubbed Baby Back Pork Ribs With Chipotle Prickly Pear Barbecue Sauce Recipe

Rib prep

Remove the membrane from the bone side of the ribs and pat dry with paper towels. Place the racks on a rack or in a shallow tray.

In a bowl, whisk together the dry rub ingredients: brown sugar, paprika, chili powder, garlic powder, onion powder, kosher salt, black pepper, ground cumin, cayenne, and mustard powder until evenly combined.

Pat the ribs dry again if needed, then generously rub the mixture over both sides of the ribs. Massage the rub into the meat, wrap tightly, and refrigerate for 1–2 hours (or overnight for deeper flavor).

Make the sauce base

In a medium saucepan, combine prickly pear nectar, ketchup, apple cider vinegar, brown sugar, molasses, minced chipotle peppers in adobo sauce, adobo sauce, garlic powder, onion powder, salt, and black pepper.

Bring to a simmer over medium heat, then reduce to low and simmer for 15–20 minutes, stirring occasionally, until the sauce thickens and flavors meld. Taste and adjust sweetness, salt, or heat as desired; add lime juice if using.

Finish and glaze: Preheat grill to medium (about 350–375°F / 175–190°C) or oven to 275°F / 135°C. When ribs are nearly tender (about 2.5–3 hours in the oven or equivalent on the grill), brush with the sauce in layers during the last 15–20 minutes of cooking to build a glossy glaze.