|Country style ribs baked or grilled over indirect heat and brushed with a pepper jelly barbecue sauce.|
Country Style Ribs with Pepper Jelly Barbecue SauceWell, the grandkids are in their last week of freedom with school just about to start here. We got to spend lots of time with them in between all of their summer activities and I know they've had a blast this summer, but I think they've also missed their routine and structure from school just a bit to be honest. They are still at the age where they are also excited about going back actually, and shopping for school supplies and clothes. That used to be my favorite thing!
Daddy would save his tax refund check and Mama would haul us all over town to buy new clothes and shoes that were fall and winter fashions and way too hot for the start of school. Back in those days air-conditioned classrooms were practically non-existent with the exception of a few trailers that were Hurricane Camille holdovers, and August and September are hot, hot, hot in South Mississippi. That didn't squelch our excitement though. I always enjoyed the start of school! I can still remember holding up a fresh, brand new textbook to give it a deep sniff. There was nothing quite like the scent of a brand new textbook. Don't get that much these days at school anymore.
These ribs are one of the recipes that I showed you from my recent Mrs. G's Hot Pepper Jelly review post and wow, was it good! I used Boston butt boneless country style ribs that I picked up on sale from Winn Dixie. While you can certainly use any favorite pepper jelly to make the barbecue sauce, I used Mrs. G's new and soon to be released Peach Habanero, which was simply divine.
For the sauce I'm using onion and garlic, chili sauce (you can also substitute ketchup), cider vinegar, worcestershire, Creole mustard (any good brown mustard or even yellow will work) and brown sugar. Liquid Smoke is a good addition if you're cooking these in the oven.
First I lightly caramelize the onions in some cooking oil. Don't burn them though! Add the garlic and cook another minute.
Add the chili sauce or ketchup and pepper jelly. I like to use chili sauce because it adds a little more depth of flavor. Chili sauce is a tomato based product, containing tomato puree, onion, garlic and other seasonings. I usually try to keep a bottle on hand, though I did write a homemade recipe that I was very happy with once when I didn't have any on hand and needed it.
Add in all of the seasonings and let the mixture simmer for 5 minutes, then set aside 1/4 cup of sauce.
Brush both sides of ribs with a portion of the remaining sauce. Grill over indirect heat at 325 degrees F for 1-1/2 to 2 hours, depending on size of the ribs, or until tender (about 155 degrees F), brushing with sauce about every 30 minutes. I slow cooked these on my Traeger smoker grill with applewood pellets for about 2 hours at 325 degrees F but they can also be done in the oven with a few adjustments.
Recipe: Country Style Ribs with Pepper Jelly Barbecue Sauce©From the Kitchen of Deep South Dish
Prep time: 17 min |Cook time: 2 hours | Yield: About 4 to 6 servings
For the Sauce:
- 4 pounds boneless country style pork ribs
- 1 teaspoon garlic salt
- 1/2 teaspoon freshly cracked black pepper
- 1 tablespoon of cooking oil (canola, vegetable)
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 1/4 cup chili sauce or ketchup
- 1 (10 ounce) jar pepper jelly
- 1-1/2 tablespoons apple cider vinegar
- Dash Worcestershire sauce
- 1 tablespoon Creole mustard
- 1 tablespoon light brown sugar
- 1 teaspoon Liquid Smoke, optional
Preheat grill to 325 degrees F. Season ribs on both sides with garlic salt and freshly cracked black pepper. Let rest at room temperature.
Heat oil in a saucepan over medium heat and saute onion until lightly browned and caramelized, stirring often, about 10 minutes. Add garlic and chili sauce. Cook another minute. Add the pepper jelly and stir in until incorporated. Add the vinegar, Worcestershire, mustard, brown sugar and Liquid Smoke, if using. Reduce heat to low and let simmer for 5 minutes. Set aside 1/4 cup of sauce and brush both sides of ribs with a portion of the remaining sauce.
Bake or grill over indirect heat at 325 degrees F for 1-1/2 to 2 hours, depending on size of the ribs, or until tender (about 155 degrees F), brushing with sauce about every 30 minutes. Total cooking time will depend on size & thickness of the ribs. Plate ribs and spoon reserved sauce over the top.
To Bake: Trim ribs of excess fat; season as above. Brown in hot oil in a skillet on all sides. Place into foil lined baking dish with 1/4 cup of water, chicken broth or apple juice, and cover with foil. Bake at 325 degrees F for 1 to 1-1/2 hours, remove foil, drain off any accumulated fat, brush with sauce on all sides and return to oven, uncovered, another 30 minutes to one hour, baking until fork tender (about 155 degrees F), brushing with sauce and turning several times. When done, pass under the broiler to brown further, if desired. Total cooking time will depend on size and thickness of the ribs.
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