Skip to content
Pepper Jelly Glazed Ribs

Pepper Jelly Glazed Ribs

Pepper Jelly Glazed Ribs
Pepper Jelly Glazed Ribs
Pepper Jelly Glazed Ribs
Print
Recipe By:
Pepper Jelly Glazed Ribs
Ingredients
  • 2 T. coriander seeds
  • 2 t. dried orange peel
  • ¼ c. dark brown sugar
  • 2 T. chile powder
  • 1 T. garlic powder
  • 1 T. onion powder
  • Salt, red/black pepper
  • 3-4 lbs. of beef short ribs, cut into 6” lengths
  • 2 racks baby back ribs, membranes removed
  • 2 racks pork spareribs, membranes removed
  • 2 c. hot red pepper jelly
  • ¼ c. miso
  • ½ c. fresh lime juice
  • 2 T. or to taste Sriracha
  • Sesame seeds and chopped green onions, garnish
Instructions
  1. In spice grinder, grind coriander and orange peel.
  2. Add brown sugar, chile powder, garlic powder, onion powder, 1 T. salt and 1 T. red and black pepper. Pulse to combine. Rub spice mix all over the ribs and place in large roasting pan. Cover and refrigerate overnight.
  3. Preheat oven 325. Put short ribs in small baking dish and cover with foil. Roast for 30 minutes.
  4. Put baby back and spareribs on 2 rimmed baking sheets covered with heavy duty foil. Roast ribs until tender, about 1 ½-2 hours.
  5. Carefully pour pan drippings into a bowl and skim off fat. Reserve 1 ½ c. of drippings, discard rest.
  6. In saucepan, combine pepper jelly with miso, lime juice, Sriracha and reserved pan juices. Simmer for 5 minutes, whisking.
  7. Light a grill. Arrange all ribs on grill. Cook over moderate high heat, turning and brushing with half of the glaze, until nicely caramelized, about 12-15 minutes.
  8. Transfer ribs to work surface. Cut baby back and spareribs in between bones and slice the short ribs. Garnish with sesame seed and green onions.
  9. Serve with remaining glaze.
 

 

Comments (1)

  1. I love the combination of spicy and sweet on meat, and you have also added salty with the Miso. Great combination of flavors. I think this needs to be served with the variety grilled potato salad.

Comments are closed.

Back To Top