Apple Cherry Jalapeño Ribs Recipes

APPLE AND CHERRY TARTS

Apple and Cherry Tarts image

Provided by Food Network

Categories dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 10

Ingredients

3 cups all-purpose flour, plus more for rolling
3/4 cup confectioners' sugar, sifted
1 pinch salt
9 ounces (1 stick 2 tablespoons) unsalted butter, chilled and cubed
6 tablespoons ice water
1 pound fresh or frozen cherries, pitted
3 Granny Smith apples, peeled, cored and diced into 3/4-inch cubes
1 1/2 tablespoons cornstarch
4 tablespoons caster sugar (superfine)
1 egg white, lightly beaten

Steps:

Pulse the flour, confectioners' sugar, and salt in a food processor until just combined. Add the butter and process until the mixture resembles coarse bread crumbs. Add the ice water gradually and process until the dough holds together when pressed between two fingers. Form the dough into a disk, wrap it in plastic wrap, and chill for 30 minutes.
Preheat the oven to 350 degrees F.
Lightly grease 8 cups of a 12-count muffin pan and line the pockets with strips of parchment paper hanging over the edges. These will help you lift out the tarts.
On a lightly floured work surface, roll out the pastry dough until it is 1/8-inch thick. Cut out 8 pastry circles, and use them to line the muffin pan cups. Cut out 8 additional circles to serve as the tart crust.
In a medium bowl, toss together the cherries, apples, cornstarch and sugar, and spoon the mixture into the pastry cups. Top the tarts with the pastry circles, and crimp the edges together with a fork. Cut a small vent in the top of each of the tarts, brush them evenly with the egg white, and bake until they are golden, about 35 to 40 minutes.

JALAPENO RIBS

Jalapeno Ribs image

These ribs are unique because of the spicy rub and the combination of sweet brown sugar and spicy jalapeno peppers in the sauce. I always make them for my husband's birthday. -Shirley Manthey, Omaha, Nebraska

Provided by Taste of Home

Categories Dinner

Time 1h45m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

4 teaspoons brown sugar
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon pepper
1/8 teaspoon garlic powder
3-1/2 to 4 pounds pork spareribs
JALAPENO BARBECUE SAUCE:
2 cans (8 ounces each) tomato sauce
2/3 cup packed brown sugar
1/3 cup lemon juice
1/4 cup Worcestershire sauce
1 small onion, finely chopped
2 jalapeno peppers, seeded and finely chopped
2 teaspoons beef bouillon granules

Steps:

In a small bowl, combine the first six ingredients; rub onto both sides of ribs. Place ribs, meat side up, on a rack in a foil-lined roasting pan. Bake at 325° for 1-1/2 to 1-3/4 hours or until tender. , Meanwhile, in a large saucepan, combine sauce ingredients; simmer, uncovered, for 30-40 minutes or until thickened. , Grill ribs, uncovered, over medium heat for 10-15 minutes or until browned, basting with sauce and turning several times. Reheat remaining sauce and serve with ribs.

Nutrition Facts : Calories 937 calories, Fat 56g fat (21g saturated fat), Cholesterol 223mg cholesterol, Sodium 1651mg sodium, Carbohydrate 51g carbohydrate (43g sugars, Fiber 2g fiber), Protein 56g protein.

CHERRY JALAPENO MEXICAN PORK

Cherry Jalapeno Mexican Pork image

A sweet and tangy sauce simmers with pork for over an hour. Jalapeno added at the end helps add a little kick. Serve alone or over rice or noodles.

Provided by throwrox

Categories World Cuisine Recipes Latin American Mexican

Time 1h20m

Yield 8

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 onion, chopped
1 large green bell pepper, chopped
1 bunch green onions, chopped
1 jalapeno pepper, chopped
4 large cloves garlic, minced
2 ½ pounds boneless country-style pork ribs, cut into 3/4-inch pieces
1 ½ cups fresh sweet cherries, pitted and cut into quarters
2 tablespoons chopped fresh cilantro
1 lime, juiced
1 teaspoon chili powder
½ teaspoon cumin
¼ teaspoon onion powder
3 tablespoons honey
salt and pepper to taste

Steps:

Heat the olive oil in a large saucepan with a lid over medium heat, and cook and stir the onion, green bell pepper, green onions, jalapeno pepper, and garlic until softened, about 10 minutes.
Stir in the pork, cherries, cilantro, lime juice, chili powder, cumin, and onion powder, and mix well. Bring the mixture to a boil, cover, reduce the heat to a simmer, and cook until the pork is cooked through and no longer pink, and the vegetables and cherries have given up their juices, about 30 minutes.
Remove the lid, stir in the honey, and sprinkle with salt and pepper to taste. Simmer uncovered until the sauce reduces and the pork is tender, about 30 more minutes. The sauce won't be extremely thick.

Nutrition Facts : Calories 331.9 calories, Carbohydrate 17.4 g, Cholesterol 75 mg, Fat 21 g, Fiber 2.4 g, Protein 19.5 g, SaturatedFat 7.2 g, Sodium 68.2 mg, Sugar 12.4 g

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