Glazed Pepper Ribs

by Sarah Anthony
(Malaga Spain)

PEPPER GLAZE

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.