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!
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!
BBQ Red Pepper Jelly Spareribs
Ingredients
- 1 rack Pork Spareribs
- Kosher Salt and Black Pepper, to season
- 1 bottle Beer
- 1/2 cup Red Pepper Jelly
- 1/2 cup BBQ Sauce
- 3 cloves Garlic, minced or grated
Directions
- Step 1 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.
- Step 2 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.
- Step 3 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.
- Step 4 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.
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.
Beautiful 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.
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.
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
Savor and Enjoy!
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!
It definitely was pretty perfect Marie! Try it and let me know what you think :)
Sounds delicious. This is something that I will be making soon.
These ribs are fantastic! Thanks for the recipe
Thanks Scott :) I’m so glad you enjoyed!
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.
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!
These look great, I have never made ribs before and was wondering if I did 2 racks would the cooking time be the same?
Hi Sherri! Two racks will be just fine cooking at the same time together. I do it all the time. Cheers!
Would this work with a pork roast? I have a pork roast in the freezer I’m wanting to use pepper jelly on. How would I need to alter the recipe if needed?
Hi Jennifer, I haven’t tried with pork roast but I would just cook it like you would with the roast and glaze in the last bit of cooking time. Let me know how you do it! Cheers!