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 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.

Posted by on August 7, 2015

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