Sweet Jalapeo Glazed Ribs Recipes

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.

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.

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.

Steps:

• Combine all ingredients and pour over the pork. Refrigerate for 24 to 48 hours. Preheat oven to 375 degrees F. In hot saute pan with 2 tablespoons of peanut oil, brown pork loin on all sides. Place it in the oven for 30 to 45 minutes until internal temperature reaches 150 degrees F. Remove pork from the oven; let rest on a rack for 10 minutes. Slice.
• Reduce orange juice to 1/3 cup. Combine sugar, ginger, jalapeno, orange zest and rice wine vinegar. Cook in a 1-quart pot until it's a medium-dark amber color. Stir in orange juice, butter and salt. Strain through a sieve and keep warm. Arrange pork on serving platter and drizzle with sauce.

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.

Steps:

• Place ribs, meaty side up, on a rack in a greased 13x9x2 baking pan. Cover pan tightly with foil. Bake at 350* for 1-1/4 hours.
• Meanwhile, combine the next nine ingredients in a saucepan. Bring to a boil over medium heat. Reduce heat; simmer for 15 minutes, stirring occasionally.
• Drain ribs; remove rack and return ribs to pan. Cover with sauce. Bake, uncovered, for 35 minutes, basting occasionally. Sprinkle with sesame seeds just before serving.

Steps:

• Place beans in a 4-quart electric slow cooker.
• Set aside.
• Cut ribs apart; sprinkle with garlic powder, salt and 1/2 teaspoons pepper.
• Place ribs on a rack in a broiler pan.
• Broil 5 1/2 inches from heat (with oven door partially opened) 18 to 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 saucepan; cook over low heat until jelly melts.
• Pour over ribs; stir gently.
• Cover and cook on HIGH for 5 to 6 hours or on LOW 9 to 10 hours.
• Remove ribs; skim fat from sauce.
• Cook sauce with beans, uncovered on HIGH 30 more minutes or until slightly thickened.
• Add ribs just before serving to reheat.

Steps:

• Melt the jelly or preserves over low heat or in a microwave oven.
• Stir in flavoring ingredients.
• Note: Chunky preserves melt more readily when they are first pureed in a blender or food processor.

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.