Barbecue Ribs with Pepper Jelly

Barbecue ribs photo by avlxyz

The old man and I love BBQ cooking, and I enjoy creating homemade barbecue sauce. Back when we had a huge garden, I grew all kinds of peppers and put up a lot of pepper jelly. I found all kinds of uses for the sweet-hot concoction! If you can’t find the red pepper jelly, use the clear, the amber, or the green.

This is an awesome July 4 recipe, Memorial Day recipe, or Labor Day recipe! Everyone at your cookout will love these barbecue ribs, so you’d better make plenty! It’s easy to double or triple this rib recipe.


Holle’s Pepper Jelly Ribs

What you’ll need:

  • 1 slab pork spare ribs
  • Vegetable oil
  • 1 teaspoon black pepper
  • 1 teaspoon brown sugar
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • 1 small jar red pepper jelly
  • 1 cup bottled barbecue sauce
  • ¼ cup apple cider vinegar
  • 1 teaspoon minced garlic

Directions: Remove fascia (tough skin) from ribs if it hasn’t already been trimmed away. Rinse ribs and pat dry. Rub all over with oil, then with black pepper, brown sugar, cumin, and salt. If you prefer, use your favorite dry rub, instead. Wrap ribs and refrigerate for at least two hours.

Grill ribs with indirect heat, with grill lid closed. Cooking temperature should be 225-250 degrees. Spare ribs will take about five hours cooked with this method or on an electric smoker.

While the ribs are cooking, make the sauce. Combine pepper jelly, barbecue sauce, vinegar, and garlic in a small sauce pan. Simmer until jelly liquefies.

When ribs are done, brush them generously with the sauce and place them on direct heat. Cook both sides until ribs are brown and sauce has caramelized.