Sweet Jalapeno Ribs Food

SWEET JALAPEñO GLAZED RIBS

Steps:

• Mix dry rub ingredients and rub onto ribs. Let sit in refrigerator at least 30 minutes to two hours.
• Wrap ribs in foil and place on grill (or oven) on low heat for 1 1/2 - 2 hours or until very tender.
• While ribs are cooking mix glaze ingredients and simmer until mixture begins to thicken.
• When ribs are tender remove from foil and place onto grill (or cooking sheet in oven) and turn heat up to medium brush glaze over ribs.
• Cook for another 20 minutes.
• Serve ribs with remaining glaze for dipping.

JALAPENO RIBS

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.

SWEET JALAPENO RIBS

Steps:

• Place beans in a 4-quart electric slow cooker. Set aside.
• Cut ribs apart; sprinkle with garlic powder, salt, and 1/2 teaspoon pepper. Place ribs on a rack in a broiler pan. Broil 5 1/2 inches from heat (with electric over door partially opened) 18-20 minutes or until well browned, turning once. Add ribs to slow cooker, and sprinkle with onion.
• Combine jelly, steak sauce, and if desired, chopped pepper in a sauce-pan; cook over low heat until jelly melts. Pour over ribs; stir gently.
• Cover and cook on HIGH 5-6 hours or on LOW 9-10 hours. Remove ribs; skim fat from sauce. Cook sauce with beans, uncovered, on HIGH for 30 minutes or until slightly thickened. Add ribs just before serving to reheat.
• *A-1 is recommended for steak sauce.

SUNNY'S ORANGE JALAPEñO PARTY RIBS

Steps:

• For the sauce: Add the marmalade, onions, brown sugar, ketchup, Worcestershire sauce, jalapeños, garlic, orange zest, a pinch of salt and plenty of coarse ground black pepper to a medium pot on medium-high. Bring to a simmer and cook until slightly reduced and thickened. Remove from the heat and divide as follows: for the basting liquid, pour 1/4th of the sauce into a medium bowl and whisk in the orange juice. Pour the remaining sauce into a medium bowl to use as the glazing liquid.
• For the ribs: Preheat the oven to 250 degrees F. Sprinkle the ribs generously on all sides with salt and pepper and place on a rimmed baking sheet, bone-side down. Brush lightly all over with the basting liquid. Pour all the remaining basting liquid into the bottom of the baking sheet and cover tightly with aluminum foil. Cook 3 to 5 hours, basting with the liquid every hour and re-covering tightly each time. After 3 hours, begin checking the ribs for doneness by gently pulling at the middle bone to see if it will release easily from the meat. The ribs are also done with about a 1/2-inch of the bone showing on the ends, or a pull at the middle bone feels like it will release the meat.
• Once the ribs are cooked remove the aluminum foil and brush the ribs with the reserved sauce. Adjust the rack to the bottom of the oven, turn the broiler on high and cook the ribs until the glaze caramelizes, about 10 minutes.
• Remove the ribs from the oven onto a cutting board, tent with aluminum foil and let rest for 10 minutes. Cut into 1- or 2-bone slices and serve with orange wedges.

SPICY-SWEET RIBS AND BEANS CROCK POT

Steps:

• Place beans in a 5-quart electric slow cooker; set aside.
• Cut ribs apart; sprinkle with garlic powder, salt, and pepper.
• Place ribs on a broiling pan. Besides browning for taste this removes some of the fat.
• Broil 5 1/2 inches from heat 18 to 20 minutes or until browned, turning once.
• Add ribs to slow cooker, and sprinkle with onion, garlic, and pepper.
• Combine jelly, barbecue sauce, and hot sauce in a saucepan; cook over low heat until jelly melts. (I just added right to the beans and it melted in with no problem).
• Pour over ribs; stir gently.
• Cover and cook at HIGH 5 to 6 hours or at LOW 9 to 10 hours.
• Remove ribs.
• Drain bean mixture, reserving sauce.
• Skim fat from sauce.
• Arrange ribs over bean mixture; serve with sauce.
• Serve on a bed of rice.

SWEET JALAPENO BOURBON RIBS - DEE DEE'S

Steps:

• 1. Place beans in a 4-quart electric slow cookier, set aside.
• 2. If in a slab, cut ribs apart; sprinkle with garlic powder, seasoning salt, salt and pepper. Place ribs on a rack in a broiler pan. Broil 5 1/2-inches from heat (with electric oven door partially opened) 18 to 20 minutes or until well browned, turning once. Add ribs to slower cooker and sprinkle onion on top.
• 3. Combine jelly, steak sauce, bourbon and, if desired, chopped jalapeno pepper in a saucepan; cook over low heat until jelly melts. Pour over ribs; stir gently.
• 4. Cover and cook on HIGH 5 to 6 hours or on LOW 9 to 10 hours.
• 5. Remove ribs; skim fat from sauce. Cook sauce and beans, uncovered, on HIGH for an additional 30 minutes or until slightly thickened. Add ribs just before serving to reheaat.
• 6. NOTES: Jalapeno jelly is a key ingredient in this recipe; it melts into a sweet-spicy glaze that coates these ribs and beans. You can find jalapeno is bigger town grocery stores. I live in a small town and couldn't find it so I made my own. This is a very easy recipe: https://www.justapinch.com/recipe/diane-smith/red-jalapeno-pepper-jelly-dee-dees/quick-easy-other-appetizer-2 Country-style ribs are extra meaty. If they come as a slab, you'll need to cut them apart to fit them in the slow cooker. Broiling the ribs first browns them and adds rich flavor, and removes excess fat. Because of the sweet heat in these ribs I felt a sweet cheese biscuit was perfect for this dish: https://www.justapinch.com/recipe/diane-smith/sweet-cheese-biscuits-dee-dees/biscuits The perfect side dish https://www.justapinch.com/recipe/diane-smith/mamas-old-fashioned-potato-salad-dee/quick-easy-potatoes