Jalapeño Candied Ribs
A step up from the traditional barbecue sauce, these Jalapeño Candied Ribs have a sweet heat that makes this a delicious appetizer.
Save as PDFIngredients
Servings: 8-9 portions
For the Glaze
- 1/2 cup ketchup
- 2 tablespoons worcestershire
- 3 tablespoons cider vinegar
- 1/2 cup Florida Crystals® Turbinado Sugar
- 1 tablespoons BBQ rub
For the Rub
- 1/4 cup paprika
- 1/4 cup ancho chili powder
- 2 tablespoons garlic powder
- 2 teaspoons cumin
- 2 tablespoons black pepper
- 2 tablespoons Florida Crystals® Turbinado Sugar
- 1 tablespoons kosher salt
For the Ribs
- 1 rack St. Louis ribs
- 1/4 lb unsalted butter
- 2 jalapeños
Instructions
Step 1: Preheat oven to 300°F.
Step 2: Combine all of the spices for the rub mixture and mix until well incorporated.
Step 3: Season the ribs liberally with the rub and place them in the refrigerator for 20 minutes.
Step 4: Place a sheet of aluminum foil on the table and slice and lay the butter on the middle of the foil.
Step 5: Place the ribs on the butter, meat side down, wrap the foil so it is a tight package. Place in the oven for 2 ½ hours.
Step 6: While the ribs are cooking, combine all of the glaze ingredients in a pot and allow to simmer for 20 minutes.
Step 7: Once the ribs are tender, cover the back side with the sauce, flip the ribs, and glaze the top with a heavy coating.
Step 8: Place the ribs back in the oven for 10 minutes.
Step 9: Slice the ribs individually and top each rib with a little more glaze and rings of thinly sliced jalapeños.
Step 10: Place the single ribs back in the oven for 15 minutes and serve.
Chef's Tip
This can also be done in a smoker if you are looking to give the ribs a little kiss of smoke.
