Ribs With Hot Pepper Jelly Glaze Recipes

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STICKY PEPPER-GLAZED RIBS



Sticky Pepper-Glazed Ribs image

Provided by Trisha Yearwood

Categories     main-dish

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
2 racks baby back ribs (about 4 1/2 pounds total)
4 tablespoons unsalted butter
1 tablespoon black peppercorns, ground to a medium grind in a spice grinder
4 cloves garlic, minced
1 medium shallot, minced
1/2 cup packed light brown sugar
1/2 cup apricot preserves
1/4 cup honey
1/4 cup ketchup
1/4 cup apple cider vinegar
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
4 scallions, chopped

Steps:

  • For the ribs: Preheat the oven to 350 degrees F.
  • Stir the chili and cumin together with 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl. Sprinkle the mixture all over the ribs, then put the ribs bone-side down in a large roasting pan and cover tightly with foil. Bake until the meat is very tender but not quite falling off the bone, about 2 1/2 hours.
  • For the sauce: Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the peppercorns, garlic and shallot and cook, stirring, until the garlic starts to turn golden, about 2 minutes. Add the sugar, preserves, honey, ketchup, vinegar, soy sauce and Worcestershire and bring to a boil. Reduce the heat and simmer until syrupy, about 5 minutes.
  • Finish the ribs: Preheat the broiler to high. Remove the foil and transfer the racks to a cutting board to cool slightly. Drain any fat from the roasting pan. Cut the racks into individual ribs and place back in the roasting pan. Drizzle the ribs with the sauce.
  • Broil the ribs a few inches from the broiler, tossing occasionally with tongs, until bubbling and charred in spots, about 6 minutes. Transfer the ribs to a platter and sprinkle with the scallions.

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

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.

HOT PEPPER JELLY



Hot Pepper Jelly image

Enjoy this spicy treat on crackers with cream cheese. It also makes a festive holiday appetizer.

Provided by ranger1

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h45m

Yield 48

Number Of Ingredients 6

2 ½ cups finely chopped red bell peppers
1 ¼ cups finely chopped green bell peppers
¼ cup finely chopped jalapeno peppers
1 cup apple cider vinegar
1 (1.75 ounce) package powdered pectin
5 cups white sugar

Steps:

  • Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.
  • Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
  • Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
  • Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.

Nutrition Facts : Calories 88.5 calories, Carbohydrate 22.5 g, Fiber 0.3 g, Protein 0.1 g, Sodium 2.8 mg, Sugar 21.3 g

HOT PEPPER JELLY BBQ SAUCE



Hot Pepper Jelly BBQ Sauce image

A sweet but spicy BBQ Sauce. Just thick enough to slab on any meat over the grill or in the oven. The whole family enjoyed the stickiness and flavor. Brush sauce onto meat of your choice. Sweet, but a touch of hotness, too. I found this to be very enjoyable on ribs. Was able to do a 8-rib rack, but it can do another one; I just like it thick. This would be enough for 12 chicken quarters. Very easy.

Provided by AuntE

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 20m

Yield 12

Number Of Ingredients 6

¾ cup hot pepper jelly
¾ cup ketchup
¼ cup distilled white vinegar
2 tablespoons Worcestershire sauce
1 tablespoon prepared yellow mustard
1 clove garlic, minced

Steps:

  • Stir hot pepper jelly, ketchup, white vinegar, Worcestershire sauce, mustard, and garlic together in a saucepan; bring to a boil and remove from heat. Cool.

Nutrition Facts : Calories 68.1 calories, Carbohydrate 17.5 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.3 g, Sodium 219.5 mg, Sugar 12.7 g

RIBS WITH HOT-PEPPER-JELLY GLAZE



RIBS WITH HOT-PEPPER-JELLY GLAZE image

Categories     Pork     Marinate     Backyard BBQ     Dinner     Grill/Barbecue

Yield 10-12 servings

Number Of Ingredients 16

2 tablespoons coriander seeds
1 teaspoon dried orange peel
1/4 cup dark brown sugar
2 tablespoons chile powder
1 tablespoon garlic powder
1 tablespoon onion powder
Kosher salt
Freshly ground pepper
4 English-cut beef short ribs, about 6 inches long (3 pounds)
2 racks baby back ribs (6 pounds), membranes removed
2 racks spareribs (4 pounds), membranes removed
1 1/2 cups hot red pepper jelly
1/4 cup white miso
1/4 cup fresh lemon juice
2 tablespoons Sriracha (or to taste)
Sesame seeds and chopped scallions, for garnish

Steps:

  • 1. In a spice grinder, grind the coriander and orange peel. Add the sugar, chile powder, garlic powder, onion powder and 1 tablespoon each of salt and pepper; pulse to combine. Rub the spice mix over the ribs and place in a large roasting pan. Cover and refrigerate overnight. 2. Preheat the oven to 325°. Put the short ribs in a small baking dish and cover with foil. Roast for 30 minutes. 3. Put the baby back ribs and spareribs on 2 rimmed baking sheets and cover with foil. Roast all of the ribs until tender, about 2 hours longer. Carefully pour the pan drippings into a medium bowl and skim off the fat. Reserve 1 1/2 cups of the drippings and discard the rest. 4. Meanwhile, in a saucepan, combine the pepper jelly with the miso, lemon juice, Sriracha and the reserved pan juices. Simmer the glaze for 5 minutes, whisking. 5. Light a grill. Arrange all of the ribs on the grill and cook over moderately high heat, turning and brushing with half of the glaze, until nicely caramelized, about 15 minutes. Transfer the ribs to a work surface. Cut the baby back and spareribs in between the bones and slice the short ribs. Garnish with sesame seeds and scallions and serve the ribs with the remaining glaze on the side. Suggested Pairing Crisp, balanced beer: Anchor Steam.

RIBS WITH HOT PEPPER JELLY GLAZE



RIBS WITH HOT PEPPER JELLY GLAZE image

Categories     Beef     Pork     Bake     Grill/Barbecue

Yield 10 TO 12 SERVINGS

Number Of Ingredients 14

2 tablespoons coriander seeds
1 teaspoon dried orange peel
1/4 cup dark brown sugar
2 tablespoons chile powder
1 tablespoon garlic powder
kosher salt and freshly ground pepper
4 English-cut beef short ribs, about 6 inches long (3 pounds)
2 racks baby back ribs (6 pounds), membranes removed
2 racks spareribs (4 pounds), membranes removed
1 1/4 cups hot red pepper jelly
1/4 cup white miso
1/4 cup fresh lemon juice
2 tablespoons Sriracha (or to taste)
sesame seeds and chopped scallions, for garnish

Steps:

  • In a spice grinder, grind the coriander and orange peel. Add sugar, chile powder, garlic powder, onion powder and 1 tablespoon each of salt and pepper; pulse to combine. Rub the spice mix over the ribs and place in a large roasting pan. Cover and refrigerate overnight. Preheat the oven to 325 degrees. Put the short ribs in a small baking dish and cover with foil. Roast for 30 minutes. Put the baby back ribs and spareribs on 2 rimmed baking sheets and cover with foil. Roast all of the ribs until tender, about 2 hours longer. Carefully pour the pan drippings into a medium bowl and skim off the fat. Reserve 1 1/2 cups of the drippings and discard the fat. Meanwhile, in a saucepan, combine the pepper jelly with the miso, lemon juice, Sriracha and the reserved pan juices. Simmer the glaze for 5 minutes, whisking. Light a grill. Arrange all of the ribs on the grill and cook over moderate high heat, turning and brushing with half of the glaze until nicely caramelized, about 15 minutes. Transfer the ribs to a work surface. Cut the baby back and spareribs in between the bones and slice the short ribs. Garnish with sesame seeds and scallions and serve the ribs with the remaining glaze on the side.

SWEET JALAPEñO GLAZED RIBS



Sweet Jalapeño Glazed Ribs image

This is a great BBQ recipe or in the oven. Not to time consuming, but a long time to cook. You can tweak this recipe any way you want and I do it a little differently every time.

Provided by KandB

Categories     Meat

Time 2h45m

Yield 6-8 serving(s)

Number Of Ingredients 12

4 -5 lbs baby back ribs
2 tablespoons kosher salt
1 tablespoon paprika
3/4 teaspoon garlic powder
1 1/2 teaspoons onion powder
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
4 ounces jalapeno jelly
1/2 cup cider vinegar
1/2 cup water
4 ounces tequila
1 cup sugar

Steps:

  • Mix dry rub ingredients and rub onto ribs. Let sit in refrigerator at least 30 minutes to two hours.
  • Wrap ribs in foil and place on grill (or oven) on low heat for 1 1/2 - 2 hours or until very tender.
  • While ribs are cooking mix glaze ingredients and simmer until mixture begins to thicken.
  • When ribs are tender remove from foil and place onto grill (or cooking sheet in oven) and turn heat up to medium brush glaze over ribs.
  • Cook for another 20 minutes.
  • Serve ribs with remaining glaze for dipping.

Nutrition Facts : Calories 1309.6, Fat 89.6, SaturatedFat 33.2, Cholesterol 356.6, Sodium 2638.8, Carbohydrate 48.4, Fiber 0.8, Sugar 43.5, Protein 73.7

EASIEST HOT PEPPER JELLY



Easiest Hot Pepper Jelly image

Ever since I made the Brie Kisses appetizer recipe I have become addicted to Hot Pepper jelly. I spent a small fortune on small jars and then decided to try to make it myself. Well lets just say I don't have the nack for jelly making. However a friend of mine told me this method and boy my life has changed forever and it takes a whole five minutes to make. Okay, realistically less than 10 minutes depending on how fast you are with a knife.

Provided by lisar

Categories     Jellies

Time 7m

Yield 1 jar

Number Of Ingredients 2

1 (14 ounce) jar apple jelly
2 -3 finely chopped jalapeno peppers

Steps:

  • Spoon out apple jelly into a saucepan.
  • Add chopped jalapenos.
  • Bring to a boil and let boil for 2 minutes.
  • (This could also be done in a microwave).
  • You can add a drop or two of food coloring if you want.
  • Pour mixture into sterilized jar and lid; turn upside down for 5 minutes, then upright and it will seal.
  • Or you can do it the lazy the way like I did- I poured it back into the jar I bought the apple jelly in (didn't even rinse the jar out), tightened the lid on and turn upside down and it sealed itself again.
  • (I should put a disclaimer that I am not sure if you should do it the lazy way or not-but I keep the jar in the frig-no worries!).

Nutrition Facts : Calories 1050.8, Fat 0.2, SaturatedFat 0.1, Sodium 118.4, Carbohydrate 276, Fiber 4.7, Sugar 201.9, Protein 0.8

RIBS WITH HOT-PEPPER-JELLY GLAZE RECIPE - (4.9/5)



Ribs with Hot-Pepper-Jelly Glaze Recipe - (4.9/5) image

Provided by á-44499

Number Of Ingredients 15

2 tablespoons coriander seeds
1 teaspoon dried orange peel
1/4 cup dark brown sugar
2 tablespoons chile powder
1 tablespoon garlic powder
1 tablespoon onion powder
Kosher salt and freshly ground pepper
4 English-cut beef short ribs, about 6 inches long (3 pounds)
2 racks baby back ribs (6 pounds), membranes removed
2 racks spareribs (4 pounds), membranes removed
1 1/2 cups hot red pepper jelly
1/4 cup white miso
1/4 cup fresh lemon juice
2 tablespoons Sriracha (or to taste)
Sesame seeds and chopped scallions, for garnish

Steps:

  • In a spice grinder, grind the coriander and orange peel. Add the sugar, chile powder, garlic powder, onion powder and 1 tablespoon each of salt and pepper; pulse to combine. Rub the spice mix over the ribs and place in a large roasting pan. Cover and refrigerate overnight. Preheat the oven to 325 degrees. Put the short ribs in a small baking dish and cover with foil. Roast for 30 minutes. Put the baby back ribs and spareribs on 2 rimmed baking sheets and cover with foil. Roast all of the ribs until tender, about 2 hours longer. Carefully pour the pan drippings into a medium bowl and skim off the fat. Reserve 1 1/2 cups of the drippings and discard the rest. Meanwhile, in a saucepan, combine the pepper jelly with the miso, lemon juice, Sriracha and the reserved pan juices. Simmer the glaze for 5 minutes, whisking. Light a grill. Arrange all of the ribs on the grill and cook over moderately high heat, tuning and brushing with half of the glaze, until nicely caramelized, about 15 minutes. Transfer the ribs to a work surface. Cut the baby back and spareribs in between the bones and slice the short ribs. Garnish with sesames seeds and scallions and serve the ribs with the remaining glaze on the side.

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  • In a spice grinder, grind the coriander and orange peel. Add the sugar, chile powder, garlic powder, onion powder and 1 tablespoon each of salt and pepper; pulse to combine. Rub the spice mix over the ribs and place in a large roasting pan. Cover and refrigerate overnight.
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From buypork.com


PEPPER JELLY GLAZE RECIPE - THERESCIPES.INFO
1/2 cup red pepper jelly 1 tablespoon whole grain Dijon mustard Instructions Preheat the oven to 350 F. Score the surface of the ham in a diamond pattern about ⅛-inch deep. Place the ham in a large roasting pan with a rack. Pour wine into bottom of pan; stir in peppercorns, cloves and bay leaves. Add 4 cups water.
From therecipes.info


RIBS WITH HOT-PEPPER-JELLY GLAZE RECIPE | RECIPE | STUFFED HOT …
Jul 3, 2017 - The succulent ribs in this veritable rib-a-thon have irresistible crispy bits; cooking just one kind of rib is fine, too. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up . Explore. Food And Drink. Meat ...
From pinterest.co.uk


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