Jalapeno And Beer Baked Short Ribs Recipes

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JALAPENO AND BEER BAKED SHORT RIBS

Make and share this Jalapeno and Beer Baked Short Ribs recipe from Food.com.

Provided by breezermom

Categories     Meat

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 13



Jalapeno and Beer Baked Short Ribs image

Steps:

  • Place the ribs in a roasting pan. (Not on the rack, directly in the roasting pan). Place the onions around the ribs.
  • Combine the tomato sauce and next nine ingredients in a saucepan; stir well. Bring to a boil; reduce heat, and simmer, uncovered, for 10 minutes or until slightly thickened. Stir in the beer.
  • Pour the sauce over the ribs and onion. Cover and bake at 425 degrees for 2 1/2 hours or until the ribs are tender.

Nutrition Facts : Calories 1853.2, Fat 164.8, SaturatedFat 71.5, Cholesterol 344.7, Sodium 590.5, Carbohydrate 17.3, Fiber 2, Sugar 11.5, Protein 67.3

4 lbs beef short ribs
1 large onion, coarsely chopped
1 1/8 cups tomato sauce
1/8 cup brown sugar, firmly packed
1/8 cup jalapeno pepper, seeded and finely chopped (if you like it hot, leave some seeds in!)
1/8 cup red wine vinegar
2 garlic cloves, large sized, minced
1 1/2 tablespoons green peppers, chopped
1/2 tablespoon dry mustard
1/4 teaspoon ground red pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 cup beer

JALAPENO-CHEDDAR BEER BREAD

This no-fail, no-fuss recipe, uses just a few ingredients, requires no rising time and has tons of savory flavor.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h40m

Yield 1 loaf

Number Of Ingredients 6



Jalapeno-Cheddar Beer Bread image

Steps:

  • Preheat the oven to 375 degrees F. Brush an 8-by-4-by-2 1/2-inch loaf pan with some of the melted butter.
  • Whisk together the flour, sugar and 1/2 cup Cheddar in a large bowl.
  • Pour the beer into a medium bowl. Add half of the remaining butter and whisk together (it will get foamy!).
  • Pour the beer-butter mixture into the flour mixture and fold until just combined (it's ok if there are lumps). The batter will be relatively thick and shaggy. Transfer to the prepared loaf pan and pat out into an even layer. Pour the remaining butter over the batter and top with the remaining 1/4 cup Cheddar and the jalapeno slices. Bake until golden brown and an instant-read thermometer inserted into the center registers 190 degrees F, 1 hour to 1 hour 5 minutes.
  • Let cool in the pan on a rack for about 15 minutes. Invert the bread out of the pan and eat warm or at room temperature.

1 stick (8 tablespoons) unsalted butter, melted
2 3/4 cups self-rising flour, sifted (see Cook's Note)
2 tablespoons sugar
3/4 cup shredded Cheddar
One 12-ounce can or bottle lager, pilsner or IPA-style beer, at room temperature
1 cup sliced pickled jalapenos

SUNNY'S ORANGE JALAPEñO PARTY RIBS

Provided by Sunny Anderson

Categories     main-dish

Time 5h50m

Yield 4 to 6 servings

Number Of Ingredients 13



Sunny's Orange Jalapeño Party Ribs image

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.

1 cup orange marmalade
1/2 cup chopped white onion
1/4 cup brown sugar, light or dark
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
2 jalapeños, one seeded, both finely chopped
1 clove garlic, grated on a rasp
Zest of 1 orange (if using fresh orange juice)
Kosher salt and freshly ground coarse black pepper
1 cup orange juice (preferably fresh)
3 to 4 pounds baby back pork ribs, sliver skin removed
Kosher salt and freshly cracked black pepper
1 orange, sliced into wedges, for serving

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



Strawberry Jalapeno Smoked Ribs image

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

3 tablespoons kosher salt
2 tablespoons ground cumin
1 tablespoon dried oregano
1 tablespoon minced garlic
2 teaspoons chili powder
1 teaspoon ground black pepper
1 teaspoon celery seed, or more to taste
1 teaspoon dried thyme
1 rack spareribs
2 slabs baby back pork ribs
1 cup apple juice, or more to taste
2 jalapeno peppers, cut in half lengthwise and seeded
½ cup beer, or more to taste
½ onion, chopped
¼ cup sugar-free strawberry preserves, or more to taste
3 tablespoons barbeque sauce
1 tablespoon olive oil
2 cloves garlic, or more to taste
sea salt and ground black pepper to taste

BARBECUED RIBS WITH BEER

These ribs are so simple to make, you will want to make them often. They always are juicy and have a wonderful taste. -Catherine Santich, Alamo, California

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 3 servings.

Number Of Ingredients 6



Barbecued Ribs with Beer image

Steps:

  • Rub the salt, Italian seasoning and pepper over ribs and place in a shallow roasting pan; add beer. Cover and bake at 325° for 2 hours or until tender., Drain ribs. Spoon some of the sauce over ribs. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat for 8-10 minutes or until browned, turning occasionally and basting with sauce.

Nutrition Facts : Calories 935 calories, Fat 65g fat (24g saturated fat), Cholesterol 255mg cholesterol, Sodium 1494mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 1g fiber), Protein 63g protein.

1 teaspoon salt
1 teaspoon Italian seasoning
1/2 teaspoon pepper
1 rack pork spareribs (3 to 4 pounds)
1 bottle (12 ounces) beer
2/3 cup barbecue sauce

BRAISED HOISIN BEER SHORT RIBS

Make and share this Braised Hoisin Beer Short Ribs recipe from Food.com.

Provided by KelBel

Categories     One Dish Meal

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 8



Braised Hoisin Beer Short Ribs image

Steps:

  • Season the ribs generously with salt and pepper. Heat the vegetable oil in a large heavy pot with a lid (Dutch oven) over high heat. Brown the ribs on all sides, in batches if necessary. Remove the ribs and pour off all but a couple tablespoons of the rendered fat.
  • Return the pot to the stove, lower the heat to medium and saute the garlic and ginger for about 3 minutes. Add the ribs back to the pot. Add the beer and the vinegar. Stir and then cover and simmer for 2 1/2 hours.
  • Preheat the oven to 300 degrees F.
  • Pour the hoisin sauce over the ribs, move the pot to the oven, and cook, uncovered, for 30 minutes.
  • Remove ribs and ginger from sauce. Strain fat from the top of the pot so that you're left with just the good stuff.
  • Serve with Creamy Mashed Yukons and Sesame Snow Peas.

3 lbs short rib of beef, about 10 ribs
salt & freshly ground black pepper
3 tablespoons vegetable oil
10 -12 garlic cloves, smashed
1 inch piece gingerroot, peeled and sliced into 1/4-inch slices
12 ounces good ale (recommended ( Bass)
3 tablespoons rice wine vinegar
1/2-1 cup hoisin sauce

COFFEE-BRAISED SHORT RIBS WITH ANCHO CHILE

Categories     Coffee     Tomato     Braise     Beef Rib     Bell Pepper     Hot Pepper     Fall     Jalapeño     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 14



Coffee-Braised Short Ribs with Ancho Chile image

Steps:

  • Preheat oven to 300°F. Heat oil in heavy large pot over medium-high heat. Sprinkle short ribs with salt and pepper. Working in batches, add ribs to pot and cook until browned, about 4 minutes per side. Transfer to platter.
  • Add onion, red bell pepper, and jalapeño to drippings in pot. Reduce heat to medium, cover, and cook until onion is tender, stirring occasionally, about 6 minutes. Stir in garlic and sauté uncovered 1 minute. Add brown sugar, ancho chile powder, oregano, and cumin; stir 15 seconds. Stir in coffee, tomatoes with juice, and tomato paste. Bring to boil, scraping up browned bits. Return ribs and any juices to pot; bring to boil.
  • Cover and bake until meat is very tender, about 1 hour 45 minutes. Spoon fat from surface of sauce. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and refrigerate. Rewarm, covered, over medium heat before continuing.)
  • Transfer ribs to platter. Spoon sauce over and sprinkle with chopped cilantro.
  • *Available in the spice section of most supermarkets and at Latin markets.

2 tablespoons olive oil
5 pounds 1-inch-thick flanken-style short ribs
1 large onion, chopped
1 large red bell pepper, chopped
1 large jalapeño, seeded, finely chopped
6 garlic cloves, chopped
2 tablespoons dark brown sugar
1 1/2 tablespoons ancho chile powder*
2 teaspoons dried oregano
1 1/4 teaspoons ground cumin
2 cups strong freshly brewed coffee (not espresso or dark roast)
1 14 1/2-ounce can diced tomatoes in juice
1 tablespoon tomato paste
Chopped fresh cilantro

JAPANESE-STYLE BRAISED PORK RIBS

A simple, Japanese-style, braised baby back ribs recipe that's simply delicious.

Provided by YepRecipes

Categories     World Cuisine Recipes     Asian

Time 3h5m

Yield 6

Number Of Ingredients 8



Japanese-Style Braised Pork Ribs image

Steps:

  • Remove the silvery skin from the back of the ribs by sliding the pointed end of a meat thermometer under the skin and pulling up. Pat the ribs dry with paper towels and cut into individual ribs.
  • Mix soy sauce, sake, and honey together in a small bowl and set aside.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Heat oil in a large Dutch oven over medium-high heat until hot. Sear the ribs in batches until browned and they have a nice crust, about 3 minutes per side. Remove ribs to a plate and set aside.
  • Drain Dutch oven of any excess oil. Carefully pour soy sauce mixture into the pot and scrape the bottom of the pan with a wooden spoon or spatula to release any stuck-on bits. Add ribs to the pot with the liquid and increase heat to medium-high. Bring to a boil. Cover tightly and remove from heat.
  • Bake in the preheated oven until ribs are tender and no longer pink, about 2 1/2 hours, flipping over halfway through cooking time.
  • Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  • Serve ribs and sauce with white rice and sprinkle with green onions.

Nutrition Facts : Calories 698.9 calories, Carbohydrate 61.3 g, Cholesterol 117 mg, Fat 34.3 g, Fiber 1.2 g, Protein 30.5 g, SaturatedFat 11.6 g, Sodium 1713.1 mg, Sugar 10 g

3 pounds baby back pork ribs
⅔ cup soy sauce
⅓ cup sake
3 tablespoons honey
2 tablespoons olive oil
4 cups water
2 cups uncooked white rice
3 medium (4-1/8" long)s green onions, thinly sliced

JUNIPER-AND-BEER-BRAISED SHORT RIBS

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 2h45m

Yield 4 servings

Number Of Ingredients 14



Juniper-and-Beer-Braised Short Ribs image

Steps:

  • Preheat the oven to 325 degrees. In a Dutch oven or large casserole with a tightly fitting lid, over high heat, heat 3/4cup of the oil. Sprinkle the ribs with salt and pepper. Place the flour on a plate. Roll ribs in flour until well coated. Working in 2 batches, cook the ribs, turning occasionally until well browned, 7 minutes per batch. Using tongs, transfer to a plate.
  • Drain the oil and return the Dutch oven to medium-high heat. Add the remaining 2 tablespoons oil and the onion, carrot and celery. Cook, stirring, until soft and brown, about 7 minutes. Add the tomato paste and cook, stirring, about 1 minute more. Return the ribs to the Dutch oven, add the juniper, thyme, beer and broth. Bring to a boil, cover, place in the oven and bake until tender, about 2 hours.
  • Transfer the ribs to a baking sheet, cover with foil and keep warm. Using a sieve over a saucepan, strain the liquid. Place saucepan over high heat, bring to a boil and cook, uncovered, until reduced to 1 cup, about 8 minutes. Season with salt and pepper to taste and stir in the honey.
  • Transfer the ribs to a serving platter, pour the reduced beef liquid over them and sprinkle with parsley. Serve with buttered pasta, rice or mashed potatoes.

3/4 cup plus 2 tablespoons vegetable oil
3 1/2 pounds beef short ribs, trimmed of excess fat
Kosher salt and freshly ground pepper
1/2 cup all-purpose flour
1/2 large Spanish onion, coarsely chopped
1 small carrot, peeled and coarsely chopped
1 rib celery, coarsely chopped
2 teaspoons tomato paste
1 1/2 teaspoons juniper berries, crushed
5 sprigs fresh thyme
1 12-ounce bottle dark beer
1 1/2 cups homemade or low-sodium canned chicken broth
1 teaspoon honey
Chopped parsley for garnish

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



Jalapeno Ribs image

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.

4 teaspoons brown sugar
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon pepper
1/8 teaspoon garlic powder
3-1/2 to 4 pounds pork spareribs
JALAPENO BARBECUE SAUCE:
2 cans (8 ounces each) tomato sauce
2/3 cup packed brown sugar
1/3 cup lemon juice
1/4 cup Worcestershire sauce
1 small onion, finely chopped
2 jalapeno peppers, seeded and finely chopped
2 teaspoons beef bouillon granules

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From craftbeering.com


RECIPE: BEER-BRAISED SHORT RIBS WITH JALAPEñO-CARROT PURéE - TEXAS …
6. Strain all vegetables from cooking broth and reduce broth to a glaze. Season with salt and pepper. Serve short rib with reduced jus and jalapeño-carrot purée. 1. In a medium saucepan, add carrots and jalapeños. Cover with chicken broth and milk and bring to a simmer. Allow to cook until carrots become tender, about 20 minutes.
From texastitos.com


JALAPENO AND BEER-BAKED SHORT RIBS - RECIPE | COOKS.COM
8 lbs. beef short ribs, cut into 3 inch pieces 2 c. canned tomato sauce 1/4 c. red wine vinegar 1/4 c. firmly packed golden brown sugar 1 tbsp. dry mustard
From cooks.com


WORLD BEST JALAPENO FOOD RECIPES: JALAPENO AND BEER BAKED …
1 cup beer ; Recipe. 1 place the ribs in a roasting pan. (not on the rack, directly in the roasting pan). place the onions around the ribs. 2 combine the tomato sauce and next nine ingredients in a saucepan; stir well. bring to a boil; reduce heat, and simmer, uncovered, for 10 minutes or until slightly thickened. stir in the beer.
From worldbestjalapenorecipes.blogspot.com


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