Strawberry & Jalapeno Ribs
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Sauce:
½ cup diced onion (125ml)
3 cloves garlic, minced
1 tablespoon vegetable oil (15ml)
2 tablespoons unsweetened strawberry jam (15ml)
½ cup beer (125ml)
1 jalapeno pepper, seeded and finely chopped
3 tablespoons bottled bbq sauce (45ml)
Salt and pepper to taste
Use a set of pliers (designated for kitchen) to remove the membrane along the back of ribs. In a small mixing bowl stir together the cumin, garlic salt, celery salt, dried hot pepper flak 22522p1523w es, dried thyme and oregano. Mix together and rub mixture evenly over both sides of ribs. Place ribs into a sealable plastic baggie and place into the refrigerator overnight.
Prepare the sauce. Place a skillet over medium high heat add oil and allow to heat for 1 minute. Add the onions, garlic and allow to sauté for 2 minutes or until onions are tender but not browned. Stir in the beer, diced jalapeno, bbq sauce and strawberry jam. Reduce heat to low and simmer, uncovered, about 5 minutes - don't let it boil - remove from heat. Allow mixture to cool and place into the refrigerator overnight.
The next day, remove the ribs from their marinade. Discard marinade and pat the ribs dry with a clean paper towel.
Prepare the barbecue for indirect grilling. Preheat the barbecue to 220ºF/110ºC. Place the ribs on the side of the BBQ without direct heat. Cook for 2 hours. Allow to cool. Refrigerate for an hour.
Remove ribs from refrigerator and cut down between the ribs. Place them onto a big sheet of aluminum foil. Pour sauce over ribs and seal the foil pouch.
Prepare the barbecue for indirect grilling. Preheat the barbecue to 220ºF/110ºC. Place the foil pouch containing the ribs on the side of the BBQ without direct heat for 20 minutes or until hot. Remove from the foil and serve hot.
Yield: Serves 4
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