INGREDIENTS
3
lbs Baby back ribs
4
Apricots
2 tsp
Chipotle chili, powder
4
Habanero chilies
1 1/2 tsp
Powdered garlic
8 oz
Raspberries, fresh or frozen
1 1/4 cups
Ketchup
1/4 cup
Molasses
2 1/2 tsp
Mustard, ground
1 tbsp
Worcestershire sauce
1 cup
Brown sugar, dark
1/4 tsp
Cayenne pepper
1/2 tsp
Cinnamon
2 tbsp
Honey or brown sugar
1 1/2 tsp
Kosher salt
1 2/3 tbsp
Paprika, smoked
1/2 tsp
Salt and pepper
1/4 cup
Pineapple juice
1
beer