• 1-1/2 cups raspberry jam/preserves (seedless optional)
• 1/4 cup canned chipotles in adobo sauce
• 1/4 cup apple cider vinegar
• 2 teaspoon garlic
• 1/2 Tablespoon salt

Combine ingredients and purée to desired thickness. Marinate roughly three pounds of ribs overnight. Reduce leftover marinade and use for basting or as a sauce. Grill ribs over indirect medium heat for sixty to ninety minutes.