Sunday, October 23, 2011

Honey Jalapeno Spare Ribs

Oh. My. Gosh.

I have never made ribs before and I wasn't sure how this recipe would turn out. But I swear, I just cleaned those bones. This was soo good!

Fingerlickin' type of good.

This recipe is delicious! It's sweet and sour and savory all in one. It doesn't need much, just serve with a simple side salad.

Keep it. Cook it. Thank me later!

Honey Jalapeno Spare Ribs                       Serves 2-3

1 tbl paprika, ground
1 tbl chile powder, ground
1 tbl cumin, ground
1 tbl salt
2-3 spare rib racks

6 cloves garlic, chopped
1  large jalapeƱo chiles, stemmed, seeded
1 tsp cumin, ground
2 limes, freshly squeezed
1 teaspoon salt
1/2 cup honey

1. Place ribs in a single layer in a baking pan. Combine paprika, chile powder, cumin, and salt in a small bowl. Pat spice mixture all over ribs. Cover with plastic wrap/foil and refrigerate 4 hours or overnight.

2. Preheat oven to 350F. Pour in water to a depth of about 1/4-inch around spareribs. Bake, uncovered, for 45 mins in the oven or until the bones wiggle a little. The steaming helps the ribs stay tender and moist, soaking up all the dry rub spices.

3. Meanwhile, make the Honey Glaze. Combine garlic, jalapeƱos, cumin, lime juice, and salt in a food processor (I used my MagicBullet) and puree. Pour into a small, heavy bottomed saucepan and stir in the honey. Cook over low heat for 20 minutes, stirring constantly until glaze is thick. If you enjoy Mexican food, it should resemble a thick green sauce.

Set aside until needed.

20 mins later

4. Cooking time! Turn the oven heat up to 450F. Take out the meat and drain most of the water out, leave just a little to coat the bottom of the pan. Brush ribs generously on one side with half the glaze and bake, uncovered 10 minutes, flip meat and baste with remaining glaze; cook for another 10 mins. Cut the ribs apart and serve hot.

If you finish ribs early, turn oven down to 200F and leave until ready to serve.

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