Best Apple Jalapeno Smoked Ribs Recipes

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APPLE JALAPENO BBQ SAUCE



Apple Jalapeno BBQ Sauce image

This amazing apple jalapeno BBQ sauce is sure to tingle your taste buds. It's the perfect blend of savory and sweet with a kiss of heat! Try it on ribs, chicken, and more for an awesome BBQ meal.

Provided by Susie Bulloch

Categories     Appetizers

Time 25m

Number Of Ingredients 11

1 ½ cups ketchup
1 cup apple juice
⅓ cup apple cider vinegar
¼ cup brown sugar
2 tablespoons molasses
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon celery salt
1 teaspoon ground coriander
1 medium jalapeno (finely diced (seeds removed if you want mild sauce))

Steps:

  • Make the sauce. In a medium saucepan, combine all ingredients and whisk to combine. Cook over medium heat until the mixture comes to a boil, then reduce the heat and simmer for 25 minutes.
  • Use or store. Remove the sauce from the heat and allow it to cool. Transfer the sauce to a lidded jar and chill in the refrigerator overnight before using. This sauce will last 2 weeks in the fridge if stored in an airtight container.

Nutrition Facts : Calories 447 kcal, Carbohydrate 114 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 2824 mg, Fiber 3 g, Sugar 93 g, UnsaturatedFat 2 g, ServingSize 1 serving

APPLE-CHERRY-JALAPEñO RIBS



Apple-Cherry-Jalapeño Ribs image

People's Choice Award winner and Barbecue Hall of Famer Chris Lilly has figured out how to dominate barbecue competitions: Show up early and get cooking before the other contestants. "It's all about low and slow with barbecue," Chris says. "I'm always the first person there in the morning." Chris's apple-cherry-jalapeño ribs were so popular with guests that he ended up cooking more than 170 racks! He had a sense he was winning before the night ended: "We actually had to request an extra container to hold voting tokens!" he says.

Provided by Food Network

Time 4h45m

Yield 4 to 6 servings

Number Of Ingredients 17

2 tablespoons packed dark brown sugar
2 tablespoons paprika
1 tablespoon garlic salt
1 1/2 teaspoons onion salt
1 1/2 teaspoons chili powder
1/2 teaspoon cayenne pepper
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
Freshly ground black pepper
2 racks spare ribs (about 8 pounds total)
Kosher salt
2/3 cup pitted cherries
1/2 cup apple juice
1 large jalapeño pepper, thinly sliced
1/4 cup packed dark brown sugar
1/4 cup honey
1 cup tomato-based barbecue sauce

Steps:

  • Heat a charcoal grill and prepare for indirect grilling: Bank the coals to one side, leaving the other side empty. Set up a drip pan on the empty side. Let the fire burn down to a low heat (250 degrees F).
  • Make the dry rub: Combine the brown sugar, paprika, garlic salt, onion salt, chili powder, cayenne, oregano, cumin and 3/4 teaspoon black pepper in a small bowl. Remove 2 tablespoons of the rub and set aside for the liquid seasoning.
  • Prepare the ribs: Working with one rack at a time, slide a paring knife between the bone and the membrane, then pull off the membrane. Generously season the ribs all over with salt. Generously apply the dry rub on both sides.
  • Place the ribs bone-side down on the cooler side of the grill over the drip pan. Cover the grill and cook until the meat is well browned, about 2 hours 15 minutes, adding more charcoal as needed. Transfer each rack to a large double layer of foil.
  • Make the liquid seasoning: Combine the cherries, apple juice, jalapeño, brown sugar, honey and the reserved 2 tablespoons dry rub in a food processor and liquefy. Measure out 1 cup of the liquid seasoning and set it aside for the glaze. Brush the remaining liquid seasoning on the ribs and tightly wrap in the foil. Return to the cooler side of the grill, cover the grill and cook until the ribs are tender, about 1 more hour.
  • Make the glaze: Combine the barbecue sauce with the reserved 1 cup liquid seasoning in a small bowl. Remove the ribs from the grill and unwrap. Brush the glaze on both sides. Return to the grill over direct heat. Cover the grill and cook, turning the ribs halfway through, until caramelized, about 10 minutes. Transfer to a cutting board and let rest 10 minutes before slicing.

JALAPENO RIBS



Jalapeno Ribs image

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

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 4 servings.

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts : Calories 937 calories, Fat 56g fat (21g saturated fat), Cholesterol 223mg cholesterol, Sodium 1651mg sodium, Carbohydrate 51g carbohydrate (43g sugars, Fiber 2g fiber), Protein 56g protein.

STRAWBERRY JALAPENO SMOKED RIBS



Strawberry Jalapeno Smoked Ribs image

This was a refreshing change.

Provided by MattyHam

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Spare Ribs

Time 12h45m

Yield 12

Number Of Ingredients 19

3 tablespoons kosher salt
2 tablespoons ground cumin
1 tablespoon dried oregano
1 tablespoon minced garlic
2 teaspoons chili powder
1 teaspoon ground black pepper
1 teaspoon celery seed, or more to taste
1 teaspoon dried thyme
1 rack spareribs
2 slabs baby back pork ribs
1 cup apple juice, or more to taste
2 jalapeno peppers, cut in half lengthwise and seeded
½ cup beer, or more to taste
½ onion, chopped
¼ cup sugar-free strawberry preserves, or more to taste
3 tablespoons barbeque sauce
1 tablespoon olive oil
2 cloves garlic, or more to taste
sea salt and ground black pepper to taste

Steps:

  • Blend kosher salt, cumin, oregano, minced garlic, chili powder, 1 teaspoon ground black pepper, celery seed, and ground thyme together in a food processor.
  • Lay baby back rib slabs and sparerib rack on sheets of aluminum foil. Rub spice mixture all over ribs and fold aluminum foil up around each. Divide apple juice between each foil packet and fold foil edges together to form a seal. Marinate ribs 8 hours to overnight.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place jalapeno peppers, cut-side down, onto the prepared baking sheet.
  • Cook jalapeno peppers under the preheated broiler until the skin has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard skins.
  • Blend jalapeno peppers, beer, onion, strawberry preserves, barbeque sauce, olive oil, garlic cloves, sea salt, and pinch ground black pepper together in a blender until sauce is smooth. Transfer sauce to a container, cover with a lid, and refrigerate, 8 hours to overnight.
  • Preheat oven to 200 degrees F (95 degrees C). Place foil-wrapped ribs in a single layer on baking sheets.
  • Cook ribs in the preheated oven for 1 hour. Increase oven to 225 degrees F (110 degrees C) and continue cooking ribs until almost tender, 2 to 3 hours more.
  • Preheat smoker to 250 degrees F (120 degrees C).
  • Unwrap ribs, discard apple juice, and place ribs directly on the smoker.
  • Cook on the preheated smoker until meat surface is slightly dry, 5 to 10 minutes. Continue cooking, brushing sauce on ribs every 15 minutes and turning every 30 minutes, until tender, about 1 hour.

Nutrition Facts : Calories 553.9 calories, Carbohydrate 8.3 g, Cholesterol 158.2 mg, Fat 41.2 g, Fiber 0.7 g, Protein 35.9 g, SaturatedFat 14.8 g, Sodium 1646.9 mg, Sugar 3.6 g

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Understanding Apple Jalapeno Smoked Ribs Recipes

When it comes to ribs, there are countless ways to prepare them. However, one recipe that has gained popularity in recent years is the Apple Jalapeno Smoked Ribs Recipe. This recipe brings a combination of sweet and spicy flavors and it's perfect for anyone who loves a little kick in their food. Before getting into the recipe, it's important to understand the basics of smoking ribs. Smoking is a cooking method that involves exposing food to smoke at a low temperature for an extended period of time. This process gives the ribs a smoky flavor and a tender, juicy texture.
The Basics of Smoking Ribs
The first step in smoking ribs is to season them with a dry rub. Common ingredients in a dry rub include salt, pepper, paprika, and brown sugar. The dry rub should be generously applied to the ribs, making sure to cover all sides. Once the ribs are seasoned, it's time to prepare the smoker. The smoker needs to be set up according to the manufacturer's instructions, and the temperature should be set to around 225 degrees Fahrenheit. The ribs should be placed in the smoker, bone-side down, and smoked for several hours. The exact time will depend on the size of the ribs and the temperature of the smoker. Generally, ribs need to be smoked for at least 3-4 hours, but some recipes call for up to 6 hours of smoking time.
Adding Apple and Jalapeno to Ribs
The Apple Jalapeno Smoked Ribs Recipe takes the traditional smoked ribs recipe a step further by adding some unique ingredients. As the name suggests, the recipe calls for the use of apples and jalapenos. The apples add a sweetness to the ribs that is the perfect complement to the smoky flavor. They also help to keep the meat moist during the smoking process. To add apples to the recipe, simply place apple slices on top of the ribs during the last hour or so of smoking time. The Jalapenos add a spicy kick to the ribs that is sure to wake up your taste buds. To add jalapenos to the recipe, simply chop them up and mix them into the dry rub before seasoning the ribs.
Tips for Making the Perfect Apple Jalapeno Smoked Ribs
- Choose the right ribs: When selecting the ribs, look for meaty ribs that have a good amount of fat. Baby back ribs are a popular choice for this recipe, but you can also use spare ribs or St. Louis-style ribs. - Use a dry rub: A good dry rub is essential for flavoring the ribs. Make sure to use a generous amount of dry rub and let the ribs rest for at least an hour before putting them in the smoker. - Keep the smoker temperature low: Maintaining a low temperature is important for smoking ribs. The temperature should be around 225 degrees Fahrenheit, but make sure to check the temperature regularly to ensure it stays consistent. - Wrap the ribs: If the ribs are cooking too quickly or if you want to speed up the process, you can wrap them in foil or butcher paper. This will help to hold in the moisture and create a more tender rib. - Don't forget the sauce: While the ribs are delicious on their own, adding a sauce can take them to the next level. A sweet and tangy barbecue sauce is a great option, but you can also try a spicy sauce to complement the jalapenos.
In Summary
The Apple Jalapeno Smoked Ribs Recipe is a delicious twist on the classic smoked ribs recipe. By adding apples and jalapenos to the mix, you can create a dish that is both sweet and spicy. To make the perfect apple jalapeno smoked ribs, choose meaty ribs, use a dry rub, maintain a low smoker temperature, wrap the ribs if necessary, and don't forget the sauce. With these tips, you'll be on your way to enjoying a mouthwatering dish that is sure to impress.
Apple jalapeno smoked ribs are popular barbecue recipes, which have a combination of sweet and spicy flavors. These ribs are usually smoked for a long time at low temperatures, resulting in tender and juicy meat, with a smoky flavor that melts in the mouth. Making this recipe requires practical knowledge and some experience, but even then, it is always good to have some tips to make the process more accessible and enjoyable. Here are some valuable tips that can help you make perfect apple jalapeno smoked ribs.

Tip 1: Choosing the right ribs

Choosing the right ribs is crucial for making good apple jalapeno smoked ribs. Baby back ribs or spare ribs are the best options for this recipe. Baby back ribs are short, curved ribs that come from the loin of the pig, while spare ribs are longer and flatter, coming from the belly of the pig. Both can be used, but baby back ribs are more tender, while spare ribs are more flavorful. When buying ribs for smoking, make sure they are fresh, with a good amount of meat on them. Avoid ribs that are too fatty or have dry or discolored areas. Also, ask the butcher to remove the membrane on the bone side of the ribs, as it can prevent the rub and smoke from penetrating the meat.

Tip 2: Preparing the ribs

Before smoking the ribs, they need to be prepared by removing the membrane, trimming excess fat, and seasoning them with a rub. The rub is a mixture of herbs, spices, and sugars that give the meat its flavor and help form a crust on the outside of the ribs. To remove the membrane, use a sharp knife or a butter knife to loosen one corner of the membrane along the bone, then pull it off with your fingers or a paper towel. It may take some effort, but removing the membrane will make the ribs more tender and allow the rub to penetrate the meat better. Trimming excess fat is also important, as too much fat can cause flare-ups and make the meat greasy. Trim the fat from the meat side of the ribs, leaving a thin layer that will keep the meat moist during smoking. Finally, apply the rub generously on both sides of the ribs, pressing it into the meat with your hands. Let the ribs sit for at least half an hour to absorb the flavors before smoking.

Tip 3: Smoking the ribs

Smoking the ribs is a slow and low process, which means cooking them at low temperatures (225-250°F) for several hours until they are tender and smoky. The smoke comes from wood chips or chunks that are added to the smoker, giving a unique flavor to the meat. Applewood is a popular choice for smoking ribs, as its sweet and mild flavor complements the apple jalapeno seasoning. Other good options are hickory, mesquite, or cherry wood, depending on your preference. To smoke the ribs, preheat the smoker to the desired temperature, add the wood chips or chunks, and place the ribs on the grates, bone side down. Close the lid and let the smoke and heat do their magic. It is important to monitor the temperature and smoke levels during smoking, adjusting them as needed. Use a meat thermometer to check the internal temperature of the meat, aiming for 195-205°F for baby back ribs and 205-215°F for spare ribs. Also, keep an eye on the smoke intensity, adding more wood as needed, but avoiding too much smoke, which can make the meat bitter. Good smoke should be thin and blue.

Tip 4: Wrapping the ribs

Wrapping the ribs in foil or butcher paper is a popular technique in smoking, which helps to make the meat more tender and prevent it from drying out. This process is called the Texas Crutch and is usually done when the meat reaches the halfway point of smoking or when the bark (crust) has formed. To wrap the ribs, lay them on the foil or paper, meat side up, and add some apple juice, cider vinegar, or other liquid to moisten the meat. Then, wrap the foil or paper tightly around the ribs, sealing the edges. Put the wrapped ribs back on the smoker, and let them continue cooking until they reach the desired internal temperature. The wrapping time can vary between 1-2 hours, depending on the tenderness of the meat.

Tip 5: Glazing the ribs

Glazing the ribs is the final step in making apple jalapeno smoked ribs, adding a sweet and tangy finish to the meat. A glaze is a sauce that is brushed on the meat during the last 30 minutes of smoking, caramelizing and enhancing the flavors. To make the glaze, combine apple jelly or apple butter, jalapeno jelly or hot sauce, honey, and apple cider vinegar in a saucepan, and cook over low heat until it thickens to a syrupy consistency. Brush the glaze on the meat side of the ribs, using a pastry brush or a spoon, and let them smoke for another 30 minutes, or until the glaze is set and shiny. Repeat the glazing process every 10 minutes if desired, to build up more flavor and color.

Conclusion

Making apple jalapeno smoked ribs is an art that requires patience, skill, and love for barbecue. With these valuable tips, you can master the recipe and impress your friends and family with your smoking skills. Remember to choose the right ribs, prepare them well, smoke them low and slow, wrap them halfway, and glaze them with a sweet and spicy sauce. Enjoy your delicious and smoky apple jalapeno ribs!

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