raspberry chipotle ribs

Raspberry Chipotle Berkshire Baby Back  Ribs

This week, we want to feature a recipe that would bring the taste of BBQ either on the Grill, or while remaining in the kitchen. This recipe is for those using an Insta pot or other type of pressure cooker.

It can be adapted for a slow cooker or for the grill should you be in a part of the world enjoying the sunshine. I’ve included instructions for each of these methods of cooking.

Featured Meat:  Dartagnan Berkshire Baby Back Ribs

Featured Spice: Spiceology Raspberry Chipotle Sweet Spicy Rub


  • 4-5 pounds Dartagnan Birkshire Baby Back Ribs baby back ribs
  • 1 teaspoon Spiceology Raspberry Chipotle Sweet Spicy Rub, plus more to taste
  • 1/4 cup orange juice
  • 1/4 cup honey, plus more as needed
  • 2 tablespoons soy sauce
  • 1/2 cup raspberry preserves or jam (Pantry Tip: strawberry or mixed berry would work to if you have that on hand.)
  • Zest of one lime (optional)
  • 1 tablespoon lime juice
  • 2 tablespoons of canola oil (any oil will work)
  • 4 small shallots, diced (Pantry Tip: if you don’t have any shallots you can substitute and onion with a pinch of garlic powder)
  • 2 cloves garlic grated or minced


Coat the ribs with Spiceology Raspberry Chipotle Rub. Cut the ribs into chunks of two or three ribs, depending on their size, and place them in a large bowl. 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.

If Using an Instant Pot/Pressure Cooker:

Use the sauté function, heat the oil and stir in the shallots. Cook until they are soft, about five minutes.

Stir in the garlic and cook until fragrant, another minute, then stir in the raspberry sauce mixture and bring to a simmer. Scrape the sauce into the large bowl of ribs, toss gently to combine.

In your pressure cooker, arrange the ribs standing up along the outer edge, 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.

Transfer the ribs, meat side down, to a rimmed baking sheet. Turn the pressure cooker to the sauté function and cook to reduce the remaining sauce until it is thick, about 15 minutes. Taste the sauce and add salt to taste. Brush the ribs with the sauce.

Broil the ribs in your oven at 500° F until they are scorched in spots, 1-3 minutes. Then flip them over, brush with more sauce, and broil on that side until chard. Serve immediately with more sauce on the side.

If Using a Slow Cooker:

Follow steps 1 and 2. For steps 3 and 4, prepare your sauce in a saucepan, add the ribs and sauce to a slow cooker and cook for 4-5 hours on high or 5-6 hours on low.

This recipe can be made in a slow cooker by preparing the sauce in a sauté pan then once added to the ribs cook 4-5 hours on high or 5-6 hours on low.

If Using a Grill:

Follow steps 1 and 2. For steps 3 and 4, prepare your sauce in a saucepan. Once complete, cover the ribs in sauce and grill at 250° F for 3.5-4.5 hours, basting often. Then raise the temperature to 375° F and grill for 6-8 minutes on each side.

Remove, and let set for 10 minutes under foil.  Cut, and enjoy!