Jalapeno Ribs

These ribs are unique because of the spicy rub and the combination of sweet brown sugar and spicy jalapeno peppers in the sauce. If you are pressed for time on the day you want to eat ribs, bake them ahead of time and prepare the sauce a day ahead and refrigerate them until required, then they can be grilled as described below until heated through and nicely glazed. These are great for the Braai or Barbecue. 

Ingredients for the Rub:
20ml brown sugar
5ml sea salt
5ml paprika
5ml pepper
1ml garlic powder

1.5 kg pork spareribs

Jalapeno Sauce:
300ml tomato purée
200ml chicken stock made with 2 stock cubes
150ml packed brown sugar
80ml lemon juice
60ml Worcestershire sauce
1 small onion, finely chopped
2 jalapeno peppers, seeded and finely chopped

Method:

In a small bowl, combine the ingredients for the rub and apply to both sides of the ribs, rubbing all over. Place the ribs, meat side up, on a rack in a foil-lined roasting pan. Bake at 220°C for 90-105 minutes or until tender.

Meanwhile, in a large saucepan, combine sauce ingredients and simmer, uncovered for 30-40 minutes or until the sauce has thickened.

Grill the ribs, uncivered, over medium heat for 10-15 minutes or until browned, basting with sauce and turning several times. Reheat the remaining sauce and serve with the ribs.