Glazed Baby Back Ribs
Serves 8
A not-too-peppery glaze coats succulent pork ribs. Add more jalapeño pepper and extra hot pepper sauce if you prefer a spicier bite.
PEPPER GLAZE
Apple cider 2 cups
Finely chopped red onion 1/3 cup
Finely chopped jalapeño pepper 1 tbsp
Ketchup 1/3 cup
Tomato paste 3 tbsp
Red wine vinegar 2 tbsp
Brown sugar, packed 2 tbsp
Hot pepper sauce 2 tbsp
Pepper 1/4 tsp
Baby back pork ribs (about 8 racks), cut into 3 – 4 bone portions - 4 lbs.
Pepper Glaze: Combine first 3 ingredients in medium saucepan. Bring to a boil on medium-high. Reduce heat to medium. Boil gently, uncovered, for about 15 minutes until reduced to about 1 cup liquid.
Add next 6 ingredients. Stir. Remove from heat. Makes about 2 cups glaze.
Preheat gas barbecue to medium-low. Turn off centre or left burner. Place ribs, bone-side down, on unlit side of greased grill. Brush with glaze. Close lid. Cook for 2 to 2 1/4 hours, turning ribs occasionally and brushing with glaze, until tender. Remove to large plate and serve.
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