Guest Columnist, ApronClad Lady | Strawberry-Jalapeño Ribs | KelleB Jammin’

 

Hot JAM! Another jam good recipe from ApronClad Lady’s Kitchen! This is an unexpected way to use KelleB Jammin’ jam, which, as many of you know, I love the unexpected!  Hope you try it out and if you do, share your delectable pictures on Twitter & Instagram and hashtag us so we can see the results!  #kellebjammin & #apronclad

For step-by-step pictures on how to make these awesome ribs, check out ApronClad Lady’s blog post!

STRAWBERRY-JALAPEÑO RIBS
serves 4-6

  • 4-5 lbs of country-style, bone-in ribs
  • salt & pepper (1/2 Tablespoon each)
  • 1 (8-ounce) jar Strawberry-Jalapeño Jam

DIRECTIONS: 

Rub ribs down with salt & pepper; arrange meat side up on a heavy rack in a rimmed baking sheet. Cover with aluminum foil and let sit until room-temperature or about 30-40 minutes.  Preheat oven to 300 degrees.  Cook ribs for 1 hour in the center of oven.

Remove ribs and brush with half the jam; return to oven un-covered and cook for 1 1/2 hours, or until the bones start separating from the meat.

Remove ribs from oven and tent tightly with foil (cover the pan with two brown paper bags and crimp to seal, if available); allow to rest for 40-60 mins.

Move oven rack to the upper 1/3 (or near broiler) and crank the heat up to broil.  Transfer ribs to a foil lined cookie sheet. Spread remaining jam on ribs and cook under the broiler for 4-6 minutes, or until bubbly, caramelized, and starting to crisp along edges.

Serve warm.
Recipe adapted from American Classics – By the Editors of Cook’s Illustrated Magazine. 

This sweet, spicy jam makes these pork ribs over the top. Plus it made some killer Chinese stir-fry as leftovers.

I love how jam makes everything better,

ApronClad

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