STRAWBERRY JALAPENO SMOKED RIBS
This was a refreshing change.
Provided by MattyHam
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 12h45m
Yield 12
Number Of Ingredients 19
Steps:
- Blend kosher salt, cumin, oregano, minced garlic, chili powder, 1 teaspoon ground black pepper, celery seed, and ground thyme together in a food processor.
- Lay baby back rib slabs and sparerib rack on sheets of aluminum foil. Rub spice mixture all over ribs and fold aluminum foil up around each. Divide apple juice between each foil packet and fold foil edges together to form a seal. Marinate ribs 8 hours to overnight.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place jalapeno peppers, cut-side down, onto the prepared baking sheet.
- Cook jalapeno peppers under the preheated broiler until the skin has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard skins.
- Blend jalapeno peppers, beer, onion, strawberry preserves, barbeque sauce, olive oil, garlic cloves, sea salt, and pinch ground black pepper together in a blender until sauce is smooth. Transfer sauce to a container, cover with a lid, and refrigerate, 8 hours to overnight.
- Preheat oven to 200 degrees F (95 degrees C). Place foil-wrapped ribs in a single layer on baking sheets.
- Cook ribs in the preheated oven for 1 hour. Increase oven to 225 degrees F (110 degrees C) and continue cooking ribs until almost tender, 2 to 3 hours more.
- Preheat smoker to 250 degrees F (120 degrees C).
- Unwrap ribs, discard apple juice, and place ribs directly on the smoker.
- Cook on the preheated smoker until meat surface is slightly dry, 5 to 10 minutes. Continue cooking, brushing sauce on ribs every 15 minutes and turning every 30 minutes, until tender, about 1 hour.
Nutrition Facts : Calories 553.9 calories, Carbohydrate 8.3 g, Cholesterol 158.2 mg, Fat 41.2 g, Fiber 0.7 g, Protein 35.9 g, SaturatedFat 14.8 g, Sodium 1646.9 mg, Sugar 3.6 g
JALAPENO RIBS
These ribs are unique because of the spicy rub and the combination of sweet brown sugar and spicy jalapeno peppers in the sauce. I always make them for my husband's birthday. -Shirley Manthey, Omaha, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the first six ingredients; rub onto both sides of ribs. Place ribs, meat side up, on a rack in a foil-lined roasting pan. Bake at 325° for 1-1/2 to 1-3/4 hours or until tender. , Meanwhile, in a large saucepan, combine sauce ingredients; simmer, uncovered, for 30-40 minutes or until thickened. , Grill ribs, uncovered, over medium heat for 10-15 minutes or until browned, basting with sauce and turning several times. Reheat remaining sauce and serve with ribs.
Nutrition Facts : Calories 937 calories, Fat 56g fat (21g saturated fat), Cholesterol 223mg cholesterol, Sodium 1651mg sodium, Carbohydrate 51g carbohydrate (43g sugars, Fiber 2g fiber), Protein 56g protein.
STRAWBERRY-JALAPENO BBQ RIBS
If you have the rub and sauce prepared ahead of time most of the work is done. The rub and/or sauce may be used on almost any kind of meat. I usually always have some of each variety of sauce on hand in the refrigerator.
Provided by Earl Williams
Categories Ribs
Time 2h30m
Number Of Ingredients 22
Steps:
- 1. NOTE: The BBQ RUB and BBQ SAUCE may both be prepared in advance. They will both keep for weeks. The sauce should be stored in the refrigerator. They both are good on any meat you want to grill such as chicken, beef brisket, pork chops etc.
- 2. BBQ RUB Combine all of the ingredients together in bowl, and then transfer and store in an air-tight container.
- 3. BBQ SAUCE NOTE: You can vary the heat intensity of this sauce to suit your taste. Extremely Hot: Use six jalapeños and do not remove the seeds or ribs. Very Hot: Use four jalapeños and do not remove the seed or ribs. Medium Hot: Remove the seeds and ribs from two of the jalapeños. Mild: Remove the seeds and ribs from three of the jalapeños Mildest: Remove the seeds and ribs from all four of the jalapeños. No Kick at All: Do not use any jalapeños in the sauce. In a medium saucepan cook the onion and garlic in hot oil until tender. Stir in the catchup, strawberry preserves or jam, vinegar, jalapeño peppers, steak sauce, and chili powder. Bring just to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until mixture thickens slightly, stirring occasionally.
- 4. RIBS: Trim fat from ribs. Sprinkle the BBQ RUB evenly over both sides of ribs; rub into surface. (Cut ribs into serving-size pieces. This can be done before or after cooking) In a grill with a cover arrange preheated coals around a 13 X 9 inch drip pan. Test for medium heat above the pan. If desired, place ribs in a rib rack. Place ribs on the grill rack directly over the drip pan. Cover and grill for 1-1/4 to 1-1/2 hours or until the ribs are tender. Add more coals as needed. Brush ribs with the sauce (I use the mildest sauce for basting) occasionally during the last 10 minutes of grilling. Heat a bowl full of each of the varieties of sauce (depending on your guest taste) until bubbly and serve with the ribs. I usually keep a jar of each variety of sauce in the refrigerator for using on other meats or on sandwiches.
STRAWBERRY JALAPENO JAM
Consider keeping the jalapeno seeds and membranes, otherwise the results will be good, but mild. Also, remember to use disposable latex gloves when handling peppers. I can't guarantee the recipe should you reduce the sugar because I've never made it otherwise. Sure-Jell Premium (yellow box) requires a certain amount of sugar to gel properly. (I do have another jalapeno jelly recipe, recipe #460242. It's considerably less work and equally divine.) BTW, should any recipe fail, see recipe #151544.
Provided by gailanng
Categories Strawberry
Time 1h
Yield 8 half pints approx
Number Of Ingredients 5
Steps:
- Sterilize eight half pint canning jars with lids and rings, boiling for at least 5 minutes and kept hot.
- Place the crushed strawberries (do not chop in a food processer; the texture will be too fine and choppy), processed jalapeno pepper, lemon juice and pectin into a large, heavy-bottomed saucepan; stir in the sugar to dissolve. Rapidly bring to a boil over high heat (long, slow boiling destroys the pectin). Once at a full rolling boil, cook for 1 full minute. One half teaspoon butter may be added to keep down the foam, if desired. Letting this mixture sit for about 5 minutes discourages the fruit from separating.
- Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Process 10 minutes in a boiling water canner. Remove the jars and place onto a cloth-covered or heat-resistance surface. (While cooling, I shake frequently to redistribute content.) Allow to cool overnight. Store in a cool, dark area.
STRAWBERRIES AND JALAPENOS
Steps:
- Toss strawberries in sugar and refrigerate, covered, for at least 30 minutes but preferably overnight.
- Soak jalapenos in 1 cup water with 2 tablespoons lemon juice for 30 minutes (15 minutes if you want more bite); drain.
- Add jalapenos and remaining 2 tablespoons lemon juice or the optional orange liqueur to the strawberries, toss and let stand 15 minutes.
- Toss in lemon zest right before serving. Spoon over ice cream and serve.
- Keep refrigerated in an airtight container (but allow to come closer to room temperature before serving).
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- Begin by removing the thin membrane on the back of the ribs. Use a butter knife to lift a small corner of the membrane away from the bones, grip firmly with a paper towel, and pull slowly away from the rack.
- Prepare your smoker for indirect smoking at 225 degrees F. I use apple wood for this recipe. Place the seasoned ribs on the smoker and close the lid. Leave them to smoke for 3 hours.
- Tear off a large piece of aluminum foil and place it on a large working surface. Transfer the ribs to the foil bone side up so the bones don't tear through the foil. Sprinkle with the brown sugar, top with the butter cut into small pads, fold up the edges of the foil to create a slight bowl, and then pour the apple juice over the ribs. Once the liquid has settled, top with the sliced jalapenos. Tightly crimp the foil together to create an airtight seal. Repeat with the second rack.
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- For sauce, in a small saucepan cook the onion and garlic in hot oil until tender. Stir in the ketchup, strawberry preserves or jam, vinegar or beer, jalapeno peppers, steak sauce, and chili powder. Bring just to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until mixture thickens slightly, stirring occasionally. Set aside.
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- Cut ribs into serving-size pieces. In a grill with a cover arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place ribs in a rib rack, if desired. Place ribs on the grill rack directly over the drip pan. Cover and grill for 1-1/4 to 1-1/2 hours or until ribs are tender. Add more coals as needed. Brush ribs occasionally with the sauce during the last 10 minutes of grilling. Heat the remaining sauce until bubbly; serve with the ribs. Makes 6 servings.
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