Strawberry-Jalapeno Barbecue Ribs
Recipe from Better Homes and Gardens
Ketchup, strawberry preserves, vinegar, and jalapeno peppers team up to make a sweet-and-fiery basting sauce for ribs.
Prep Time: 15 mins
see savings1/4 cupchopped onion
see savings1clove garlic, minced
see savings1 tablespooncooking oil
see savings1/2 cupketchup
see savings1/2 cupstrawberry preserves or strawberry jam
see savings1/4 cupcider vinegar or beer
see savings1 - 2jalapeno peppers, seeded and finely chopped*
see savings1 tablespoonbottled steak sauce
see savings1 teaspoonchili powder
see savings3 poundspork loin back ribs
see savings1/2 teaspoonground cumin
see savings1/4 teaspoongarlic salt
see savings1/8 - 1/4 teaspoonground red pepper
For sauce, in a small saucepan cook the onion and garlic in hot oil until tender. Stir in the ketchup, strawberry preserves or jam, vinegar or beer, jalapeno peppers, steak sauce, and chili powder. Bring just to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until mixture thickens slightly, stirring occasionally. Set aside.
Trim fat from ribs. In a small mixing bowl stir together the cumin, garlic salt, and ground red pepper. Sprinkle cumin mixture evenly over both sides of ribs; rub into surface.
Cut ribs into serving-size pieces. In a grill with a cover arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place ribs in a rib rack, if desired. Place ribs on the grill rack directly over the drip pan. Cover and grill for 1-1/4 to 1-1/2 hours or until ribs are tender. Add more coals as needed. Brush ribs occasionally with the sauce during the last 10 minutes of grilling. Heat the remaining sauce until bubbly; serve with the ribs. Makes 6 servings.
Because hot peppers contain oils that can burn your eyes, lips, and skin, protect yourself when working with peppers by wearing plastic gloves or plastic bags. Be sure to wash your hands thoroughly with soap and water before touching your eyes or face.
Per Serving: cal. (kcal) 417, Fat, total (g) 20, chol. (mg) 79, sat. fat (g) 6, carb. (g) 27, fiber (g) 1, pro. (g) 33, vit. A (RE) 41, vit. C (mg) 8, sodium (mg) 484, calcium (mg) 20, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet