BBQ Red Pepper Jelly Spareribs

BBQ Red Pepper Jelly Spareribs | Dash of Savory

The only thing I have to say about this is that you NEED to make these ribs immediately! Fall off the bone, savory, sweet, and spicy goodness!

BBQ Red Pepper Jelly Spareribs | Dash of Savory

This beautiful summer weather has my mind in one place and one place only. BBQ! I’ve been craving some meaty, get you messy, and delicious ribs. Easy 3 ingredient sauce to make this dinner simple. I had to put my Spicy Red Pepper Jelly to good use so I paired it with my favorite BBQ sauce and it turns instantly into a masterpiece.

While I truly admire the people that have the tenacity and dedication to take the time to wood smoke their meat. I generally lean towards the quick and easy way to make my BBQ. The oven always works just fine for me. So if you have more experience with the grill or smoker, by all means use that method.

The best part about this recipe is that these ribs need to be cooked low and slow so you can just stick them in the oven and forget about them for 2 hours and do some chores around the house…If you’re like me, I have a pile of laundry to do on Mondays that I would rather focus on getting rid of than making dinner. Definitely beats fretting over a grill for 4 hours!

These ribs are absolutely perfect for a crowd. This is definitely going to be my 4th of July meal!

Prep Time 

Cook Time 

Difficulty Easy

Servings 6 – 8

Ingredients

1 rack Pork Spareribs

Salt and Pepper

1 bottle Beer {I used a white IPA, but you could also use white wine.}

1/2 cup Red Pepper Jelly {If you don’t want to make your own, store bought is fine.}

1/2 cup BBQ Sauce {Your favorite.}

3 cloves Garlic, minced or grated

Preparation Instructions

Preheat your oven to 250 degrees F.

Prepare the rack by removing the silver looking membrane from the back side of the ribs. Typically the butcher will do this for you.

BBQ Red Pepper Jelly Spareribs | Dash of SavoryBeautiful rack of ribs..

Set a wire rack in a large sheet pan. Pour the beer on the bottom of the sheet pan, careful not to cover more than the bottom of the sheet pan. Season the rack of spareribs with salt and pepper on both sides and rub in. Set the ribs on the wire rack. Roast uncovered at 250 degrees F for 2 hours.

BBQ Red Pepper Jelly Spareribs | Dash of Savory

Meanwhile, combine the BBQ sauce, red pepper jelly and the garlic in a small microwave safe dish. Microwave for 30 seconds and stir.

After the ribs have cooked for 2 hours, remove the ribs from the oven and increase your ovens heat to 325 degrees F. Spoon half of the sauce over the ribs and use a brush to spread over the whole rack. Cover with aluminum foil and seal tightly. Place in the 325 degree F oven, baking for an additional hour, or until the meat begins to pull away from the bone. Remove the ribs and unwrap.

BBQ Red Pepper Jelly Spareribs | Dash of Savory

Spread more sauce over the top and set back in the oven. Turn your broiler on and broil for 5 minutes.

When ready to serve, brush with a little extra sauce on each serving.

Don’t forget some good grilling sides like pasta salad, potato salad and some baked beans would go great here! But the real winner side would be some Red Pepper Jelly Street Corn to round out this meal!

BBQ Red Pepper Jelly Spareribs | Dash of Savory

Here’s the printable!

BBQ Red Pepper Jelly Spareribs

Total Time: 3 hours, 15 minutes

Ingredients

  • 1 rack Pork Spareribs
  • Salt and Pepper
  • 1 bottle Beer {I used a white IPA, but you could also use white wine.}
  • 1/2 cup Red Pepper Jelly {If you don’t want to make your own, store bought is fine.}
  • 1/2 cup BBQ Sauce {Your favorite.}
  • 3 cloves Garlic, minced or grated

Instructions

  1. Preheat your oven to 250 degrees F.
  2. Prepare the rack by removing the silver looking membrane from the back side of the ribs. Typically the butcher will do this for you.
  3. Set a wire rack in a large sheet pan. Pour the beer on the bottom of the sheet pan, careful not to cover more than the bottom of the sheet pan. Season the rack of spareribs with salt and pepper on both sides and rub in. Set the ribs on the wire rack. Roast uncovered at 250 degrees F for 2 hours.
  4. Meanwhile, combine the BBQ sauce, red pepper jelly and the garlic in a small microwave safe dish. Microwave for 30 seconds and stir.
  5. After the ribs have cooked for 2 hours, remove the ribs from the oven and increase your ovens heat to 325 degrees F. Spoon half of the sauce over the ribs and use a brush to spread over the whole rack. Cover with aluminum foil and seal tightly. Place in the 325 degree F oven, baking for an additional hour, or until the meat begins to pull away from the bone. Remove the ribs and unwrap.
  6. Spread more sauce over the top and set back in the oven. Turn your broiler on and broil for 5 minutes.
  7. When ready to serve, brush with a little extra sauce on each serving.
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8 thoughts on “BBQ Red Pepper Jelly Spareribs

  1. 5 June, 2013 at 4:29 pm

    I have a gajillion jars of spicy red pepper jelly in my panty that I need to use! I love that you used them on ribs… Will definitely be trying this! What a perfect combo!

    1. Victoria Sophie
      6 June, 2013 at 12:03 pm

      It definitely was pretty perfect Marie! Try it and let me know what you think :)

  2. Marilyn johnson
    12 January, 2014 at 5:39 pm

    Sounds delicious. This is something that I will be making soon.

  3. Scott Mishler
    12 April, 2014 at 1:33 pm

    These ribs are fantastic! Thanks for the recipe

    1. Victoria Sophie
      15 April, 2014 at 9:38 am

      Thanks Scott :) I’m so glad you enjoyed!

  4. Brian Binne
    2 May, 2014 at 10:36 pm

    Amazing! I am a griller/smoker, but I followed this recipe and those were some impressive ribs. I will be trying them on the smoker next time. Thank you for this, I can now make excellent ribs even if there is inclement weather. One bit of advice is to double the sauce recipe. I did on accident and had just enough for a full rack. I like thing well sauced though.

    1. Victoria Sophie
      4 May, 2014 at 12:37 pm

      Excellent! Brian, I’m a griller/smoker as well, but one of my close Chefs told me to make ribs this way in the oven and I don’t think I’ve ever had that moist of ribs in my entire life! I like a lot of sauce as well so doubling it is a great idea! Enjoy!

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