by Sarah Anthony
Apple cider 2 cups
Finely chopped red onion 1/3 cup
Finely chopped jalapeño pepper 1 tbsp
Ketchup 1/3 cup
Tomato paste 3 tbsp
Red wine vinegar 2 tbsp
Brown sugar, packed 2 tbsp
Hot pepper sauce 2 tbsp
Pepper 1/4 tsp
Baby back pork ribs, into 3 – 4 bone portions
Pepper Glaze: Combine first 3 ingredients in medium saucepan. Bring to the boil on high heat. Reduce heat to medium. Boil gently, uncovered, for 15 minutes until reduced to about 1 cup.
Add next 6 ingredients. Bring to a simmer and stir. Remove from heat. Makes about 2 cups glaze.
Preheat gas barbecue to medium-low. Turn off centre or left burner. Place ribs, bone-side down, on unlit side of greased grill.
Coat with glaze. Close lid. Cook for 2 to 2 1/2 hours, turning ribs occasionally and brushing with more glaze, until tender. Remove and serve. Serves 8.
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