Jalapeno Beer Braised Back Ribs
Serves 4 to 6
1 Large Yellow Onion, Sliced
4 Jalapeno Peppers, Sliced
4 Cloves Garlic, Minced
4 (1 1/2) Racks Baby Back Ribs
3 Limes, Sliced
2 Bottles Amber Lager Beer
2 Cups gourmet BBQ Sauce
2 Tbsp Bone Dust BBQ Spice
- Preheat oven to 325 degrees.
- In abowl, combine Onion, Jalapeno, Peppers and Garlic.
- Spread mixture in a roasting pan.
- Using a sharp knife, score the membrane on the backside of the ribs
in a diamond pattern.
- Rub with Bone Dust BBQ Dust Spice, pressing seasoning into meat.
- Lay ribs meat side down on top of onion mixture. lay 3 or 4 lime slices
on the back of each rib.
- Pour in Beer, cover tightly with lid or foil.
- Braise ribs for 2 to 2 1/2 hours or until tender. let cool slightly.
- Remove ribs from pan and set aside.
- Pour onion-beer mixture into large pan and bring to a boil. Reduce
liquid by half, stirring occasionally.
- Add BBQ sauce. Return to boil, then remove from heat.
- In a blender or food processor, puree sauce until smooth. Meanwhile
grill to medium-high.
- Grill ribs for 6-8 minutes per side, basting with sauce.
- Cut between every rib and serve
BONE DUST BBQ SPICE
Makes about 2 1/2 Cups
1/2 Cup Paprika
1/4 Cup Chilli Powder
3 Tbsp Salt
2 Tbsp Ground Coriander
2 Tbsp Garlic Powder
2 Tbsp Sugar
2 Tbsp Curry Powder
2 Tbsp Hot Dry Mustard
1 Tbsp Black Pepper
1 Tbsp Dried Basil
1 Tbsp Dried Thyme
1 Tbsp Ground Cumin
1 Tbsp Cayenne Pepper
- Mix all ingredients together.
- Store in an airtight container in a cool, dry place away from heat and
light.
My next door neighbors gave me this recipe for ribs. It is more like a baste for ribs.
I don’t have exact measurements, just go by how many slabs of ribs that you will be grilling.
1 Part Water
1 Part vinegar (you could use apple cider)
1/3 Part lemon juice
2 tsp. of favorite seasoning, ex. seasoned salt or Everglades
1 tsp. red pepper flakes
Bring all ingredients to a rolling boil to get full flavor of ingredients. Baste ribs thru-out grilling time.
Then after ribs are done baste with your fav. bbq sauce. I just use a commercial bbq sauce and then add a little bit of water to thin and also some papaya or mango puree then heat those ingredients to infuse the flavors. I just added the fruit puree to the bbq sauce by chance one day because I had some in the freezer (thought it would be a good :idea: ) and man was I right, personally I loved it, but I will let ya’ll be the judge of it 
.
recipe note: Can be used for chicken or any cut of pork. Whatever baste is left over you can put in a container with a tight fitting lid and use for another time.
Should Be Illegal Oven BBQ Ribs
3 lbs pork back ribs
1 (8 ounce) jar honey
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon garlic powder
2 tablespoons Old Bay Seasoning
1/2 teaspoon onion powder
1/4 teaspoon celery salt
1/2 cup dark brown sugar
1/4 teaspoon fresh ground pepper
1 medium onion, grated or finely chopped
12 ounces barbecue sauce
1/4 cup white sugar
Place all ingredients together(except for barbecue sauce) in large roasting pan (i use bottom of turkey roaster).
Cut ribs apart for easier serving.
Mix together making sure to coat all ribs with this semi-dry paste.
Spread ribs out evenly on bottom of pan.
cover lightly with foil.
Bake at 375 degrees for approximately 1 hour.
Turning or stirring occasionally.
You can use broiler for these ribs, just watch more closely, and adjust cooking time.
Note : I did a little adjustment to mine and turned out sooooo goood first of all i slow cooked them on 300 for 1hour and 45 minutes then instead of using broiler i threw them on the grill and added the BBQ sauce and let the sauce get nice and thick on them.
I usually cant stand something with a kick but with the bbq it was perfect flavor also nice and tender.
who said you have to spend all day on the ribs to have them turn out great. also i think i may try to put some liquid smoke in them next try, although i think they will tough to improve on. :lol:
l qt. regular barbeque sauce (what you like but want something better)
1 cup packed light brown sugar
l cup ketchup
l/4 c. prepared mustard
1/2 c. lemon juice
l T garlic powder
l T. white or black pepper
Mix all ingredients in saucepan and heat to boil
Remove from heat
cool and refrigerate
Makes 7 cups