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
- 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
- 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. Yield: 4 servings.
Originally published as Jalapeno Ribs in Country Pork 1996, p103
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