three racks pork back ribs, about 8 pounds
find more delicious recipes at www.porkbeinspired.com
sea salt and pepper
orange jalapeno glaze:
one jar orange marmalade, 18 ounces or 1 3/4 cups
1/2 cup chopped, seeded jalapeno peppers, three peppers
1/4 cup distilled white vinegar
four garlic cloves, minced
1 teaspoon dried rosemary crushed
1/2 teaspoons sea salt
Janet got "Chocolate Covered Cherry Mice"
You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...TAKE THE QUIZ and find out what Halloween treat you are!
1preheat oven to 325°. Remove the thin papery membrane from the underside of rib racks if present; slice the tip of a small knife under the membrane at the third rib and loosen until you can peel it off. Cut each rack crosswise in half; season to taste with salt and pepper.
2To make the glaze, mix all ingredients in a small pan; heat to simmering. Cook, uncovered, over medium low heat, stirring occasionally, for 10 minutes. Let cool slightly.
3Place ribs in a single layer in one large or two small roasting pans. Cover the pans tightly with foil. Cook in the oven until the meat is fork tender, about 1 1/2 hours. Remove ribs from the oven; pour off drippings.
4Increased oven setting to 375°. Brush ribs with glaze. Return to the oven and cook, uncovered, until the ribs are glazed, watching carefully, about 10 minutes. Makes six servings.
5Note: to cook ribs on the grill, prepare grill for indirect grilling. Place ribs on grid over a drip pan or over off burners for gas grills. Grill, covered, till the meat is fork tender, about 1 1/2 hours. Brush with glaze during the last five minutes.
Kim Biegacki pistachyoo - Jun 14, 2012
Lynnda, These sound delicious with the spicy/sweet going on for flavor! Yumm
Lynnda Cloutier eatygourmet - Jun 14, 2012
Kim, the spicy sweet flavor of these ribs is like hitting the jackpot. I think you can also use this on chicken, too. Think I'll try it next time.
Vanessa "Nikita" Milare Kitkat777 - Jun 18, 2012