Jalapeño Honey Ribs

Enjoy these Jalapeño Honey Ribs at your barbecue. They are a mouthwatering dish that perfectly balances savory, spicy and sweet flavors. These juicy, flavorful ribs are sure to be a crowd-pleaser, combining the rich taste of beef with an exciting glaze.

Black Angus beef Country-Style Ribs are naturally rich and juicy. Slow cooked with beef broth, the ribs become incredibly tender, ensuring each bite is succulent and satisfying.

To make the glaze, begin with a base of red onion and jalapeños, which infuse the ribs with a robust, spicy kick. Cherry tomatoes add a touch of sweetness and acidity, enhancing the overall flavor profile of the dish and keeping the recipe fresh and vibrant.

Olive oil creates a smooth, luscious texture, melding the flavors beautifully. Packed cilantro adds a burst of freshness, balancing the heat from the jalapeños and the sweetness from the honey.

Honey provides a sticky, sweet contrast to the spicy jalapeños. This sweetness is complemented by a smoky hint of paprika, which adds depth and complexity to the dish. Garlic powder enhances the recipe, ensuring a well-rounded and delicious experience. These ingredients are charred first in a hot pan, pureed in a blender and ready to be spread over the ribs.

These Jalapeño Honey Ribs are perfect for any barbecue or picnic, offering a unique and flavorful twist on traditional rib recipes. Combining sweet, spicy and savory elements creates an irresistible dish that will leave everyone craving more. Whether hosting a backyard gathering or enjoying a picnic in the park, these ribs will be the highlight.

Prep Time:  15 minutes   |    Cook Time:  2 hours   |    Total Time:  2 hours, 15 minutes   |    Servings:  6

Ingredients:

• 14 ounces  Chef's Cupboard  Beef Broth
• 2 pounds Black Angus Beef Country Style Ribs

Glaze:

• ½ red onion
• 2 jalapeños
• 1 cup cherry tomatoes
• 1 tablespoon  Carlini  Pure Olive Oil
• ¼ cup packed cilantro
• 3 tablespoons  Berryhill  Honey
• ½ teaspoon  Stonemill  Paprika
• ¾ teaspoon  Stonemill  Garlic Powder
• ¾ teaspoon  Stonemill  Iodized Salt
• ½ cup diced cantaloupe

Directions:

1. In a medium saucepan, bring the beef broth and ribs to a boil, reduce heat. Cover and simmer 1 ½ hours. Reserve.
2. Heat a grill pan over high heat. In a medium bowl, combine the red onion, jalapeños, cherry tomatoes and olive oil. Toss until coated. Grill vegetables until charred. Stem the jalapeño. Remove seeds (optional).
3. In a blender, puree the charred vegetables and remaining ingredients.
4. Grill ribs, baste with glaze. Serve with remaining glaze.

Recipe Courtesy of Chef Michelle, ALDI Test Kitchen