| 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
1998 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,
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Nutrition (calculated from recipe ingredients)
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Calories: 4382
Calories From Fat: 425
Total Fat: 50.8g
Cholesterol: 0mg
Sodium: 114222.6mg
Potassium: 8307.9mg
Carbohydrates: 1013.8g
Fiber: 106.2g
Sugar: 826.3g
Protein: 61.6g