Jalapeño BBQ Short Ribs
May 27, 2010 in Beef, Recipe Contest Entries by
Fresh boneless short ribs covered in a delicous jalapeño jam, before being slow cooked and basted in a delicous barbeque sauce.
Ingredients
4 lbs. boneless beef short ribs
1 c. paprika
1 Tbs. granulated garlic
1 Tbs. sea salt
1 tsp. fresh ground black pepper
1 Tbs. dried parsley
1 pinch of cayenne pepper
1 10-12oz. jar of jalapeño ja
1 18oz. bottle of barbeque sauce
2 Tbs. molasses
1 Tbs. deli mustard
1 Tbs. honey
1 Tbs. brown sugar
Directions
Mix, paprika, granulated garlic, sea salt, black pepper, dried parsley, and cayenne pepper in a medium size bowl. When dry ingredients are mixed thoroughly, generously cover every part of the short rib meat and place in the fridge over night covered with plastic wrap.
The next day take out the ribs and let them sit for 10 minutes at room temperature before placing the ribs on a broiling rack in a 450 degree oven uncovered for 20 minutes. After 20 minutes you will pull out the ribs and place them on a large piece of heavy duty aluminum foil. Cover the ribs liberally with the jalapeño jam and seal up the foil before placing the ribs back in the oven for an addition 2 ½ hours at 300 degrees.
After 2 ½ hours have passed you can baste the ribs with the semi-homemade barbeque sauce and then place back in the oven for 8-10 more minutes.
Suggested Side Dish
Garlic mashed potato’s or sweet potato fries
