Friday, August 7, 2015

Country Style Ribs with Pepper Jelly Barbecue Sauce

Country style ribs baked or grilled over indirect heat and brushed with a pepper jelly barbecue sauce.

Country Style Ribs with Pepper Jelly Barbecue Sauce

Well, 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 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

Ingredients
  • 4 pounds boneless country style pork ribs
  • 1 teaspoon garlic salt
  • 1/2 teaspoon freshly cracked black pepper
For the Sauce:
  • 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
Instructions

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.

Source: http://deepsouthdish.com

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.

Check These Recipes Out Too Y’all!

Fall off the Bone Oven Baked Ribs
Slow Cooker Baby Back Ribs
Grilled Pork Spareribs or Baby Back Ribs
Posted by on August 7, 2015

Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
150731
.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2021 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed