| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Fruits |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Salt |
| 1 |
c |
Paprika |
| 1 |
c |
Ground black pepper |
| 1 |
c |
Cumin |
| 1 |
c |
Ancho chile powder |
| 6 |
|
3-pound pork ribs |
| 4 |
|
Jalapeno peppers; seeded and chopped |
| 1 |
c |
New Mexican Red peppers diced |
| 2 |
c |
Cider vinegar |
| 4 |
c |
Sugar |
| 6 |
oz |
Liquid fruit pectin |
INSTRUCTIONS
DRY RUB #6
RIBS
JALAPENO DIPPIN' SAUCE
GRILLIN' AND CHILLIN' SHOW #GR3615
Dry Rub #6: Mix the first 5 ingredients together well. Rub ribs side to
side and top to bottom and place in the refrigerator overnight. Allow ribs
to sit out at room temperature for 1 hour before smoking. Smoke at 200
degrees for 4 1/2 to 5 hours. Allow to sit covered for 1/2 hour before
eating.
Jalapeno Dippin' Sauce: In a heavy 2-quart saucepan over high heat, combine
the jalapenos, peppers, sugar and vinegar and bring to a boil. Reduce heat
to medium and simmer for 20 minutes, stirring every 5 minutes. Be careful
not to let the mixture boil over. Turn off the heat and add the pectin
slowly, mixing well. Turn the heat on again to high and cook until the
mixture comes back to a boil. Let cool. Separate individual ribs and serve.
Posted to bbq-digest by Chris&Elaine <tbird1@golden.net> on May 12, 1998
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