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Recipe Summary

prep:
15 mins
cook:
4 hrs 10 mins
additional:
8 hrs 20 mins
total:
12 hrs 45 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Rub:
Sauce:

Directions

Instructions Checklist
  • Blend kosher salt, cumin, oregano, minced garlic, chili powder, 1 teaspoon ground black pepper, celery seed, and ground thyme together in a food processor.

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  • Lay baby back rib slabs and sparerib rack on sheets of aluminum foil. Rub spice mixture all over ribs and fold aluminum foil up around each. Divide apple juice between each foil packet and fold foil edges together to form a seal. Marinate ribs 8 hours to overnight.

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place jalapeno peppers, cut-side down, onto the prepared baking sheet.

  • Cook jalapeno peppers under the preheated broiler until the skin has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard skins.

  • Blend jalapeno peppers, beer, onion, strawberry preserves, barbeque sauce, olive oil, garlic cloves, sea salt, and pinch ground black pepper together in a blender until sauce is smooth. Transfer sauce to a container, cover with a lid, and refrigerate, 8 hours to overnight.

  • Preheat oven to 200 degrees F (95 degrees C). Place foil-wrapped ribs in a single layer on baking sheets.

  • Cook ribs in the preheated oven for 1 hour. Increase oven to 225 degrees F (110 degrees C) and continue cooking ribs until almost tender, 2 to 3 hours more.

  • Preheat smoker to 250 degrees F (120 degrees C).

  • Unwrap ribs, discard apple juice, and place ribs directly on the smoker.

  • Cook on the preheated smoker until meat surface is slightly dry, 5 to 10 minutes. Continue cooking, brushing sauce on ribs every 15 minutes and turning every 30 minutes, until tender, about 1 hour.

Cook's Notes:

Roast and grind your own cumin, if possible.

You can add red pepper flakes or cayenne pepper, if desired.

You can use any oil in place of olive oil, if desired.

You can use a grill set for indirect cooking if you don't have a smoker.

Nutrition:

The nutrition data for this recipe includes the full amount of the apple juice. The actual amount of apple juice consumed will vary.

Nutrition Facts

554 calories; protein 35.9g 72% DV; carbohydrates 8.3g 3% DV; fat 41.2g 63% DV; cholesterol 158.2mg 53% DV; sodium 1646.9mg 66% DV. Full Nutrition

Reviews

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0