JUICY REVERSE SEAR STEAK1 (14-oz.) thick rib-eye steak (2” thick)Kosher salt/black pepperCanola oil2 T. butter3…
Pepper Jelly Glazed Ribs
| Pepper Jelly Glazed Ribs | Print |
Recipe By: Alice Morrow
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
- In spice grinder, grind coriander and orange peel.
- 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.
- Preheat oven 325. Put short ribs in small baking dish and cover with foil. Roast for 30 minutes.
- Put baby back and spareribs on 2 rimmed baking sheets covered with heavy duty foil. Roast ribs until tender, about 1 ½-2 hours.
- Carefully pour pan drippings into a bowl and skim off fat. Reserve 1 ½ c. of drippings, discard rest.
- In saucepan, combine pepper jelly with miso, lime juice, Sriracha and reserved pan juices. Simmer for 5 minutes, whisking.
- 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.
- 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.
- Serve with remaining glaze.
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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.