Sweet Jalapeo Glazed Ribs
Elevate your barbecue game with these irresistible Sweet Jalapeño Glazed Ribs—a perfect balance of smoky, sweet, and spicy flavors. Tender pork spare ribs are slow-cooked to perfection, then slathered with a luscious homemade glaze of honey, brown sugar, and fresh jalapeños for a bold kick of heat. The glaze caramelizes beautifully, creating a sticky, lacquered finish that’s irresistibly crave-worthy. With just 30 minutes of prep and simple steps, these ribs are ideal for a special gathering or weekend cookout. Whether baked in the oven or grilled over indirect heat, this dish is a crowd-pleaser with a bold, sweet twist. Serve these fall-off-the-bone ribs with extra jalapeño slices for garnish and watch them disappear in seconds!
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Recipe Information
Ingredients
- 2 racks Pork spare ribs
- 2 tablespoons Kosher salt
- 1 tablespoon Smoked paprika
- 1 tablespoon Garlic powder
- 1 teaspoon Ground black pepper
- 1 cup Brown sugar
- 2 pieces Fresh jalapeños
- 1 cup Honey
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Soy sauce
- 2 tablespoons Butter
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 275°F (135°C) or prepare your grill for indirect heat cooking.
Remove the silver skin membrane from the back of the ribs. This step ensures the ribs become tender and flavorful.
In a small bowl, mix the kosher salt, smoked paprika, garlic powder, ground black pepper, and half of the brown sugar.
Rub the spice mixture generously over both sides of the ribs. Let the ribs rest at room temperature for 20 minutes to allow the flavors to penetrate.
If using the oven, wrap the seasoned ribs tightly in aluminum foil and place them on a baking sheet. If grilling, place them on the cooler side of the grill and cover. Cook for 3 hours.
While the ribs cook, prepare the sweet jalapeño glaze. Slice the jalapeños into thin rounds, removing seeds for less heat if desired.
Heat a small saucepan over medium heat and add the olive oil. Sauté the sliced jalapeños until softened, about 2 minutes.
Add the remaining brown sugar, honey, apple cider vinegar, soy sauce, and butter to the saucepan. Stir frequently until the mixture bubbles and thickens slightly, about 5 minutes. Remove from heat and set aside.
After 3 hours, remove the ribs from the oven or grill. Carefully unwrap them if using foil, and discard any accumulated juices.
Brush a generous layer of the sweet jalapeño glaze over both sides of the ribs.
Increase the oven temperature to 400°F (200°C) or move the ribs to the hotter side of the grill. Return the ribs to cook uncovered for an additional 20-30 minutes, basting with glaze every 10 minutes, until the sauce caramelizes and the ribs develop a sticky, lacquered finish.
Remove the ribs from the heat and let them rest for 10 minutes before slicing.
Serve hot, garnished with extra jalapeño slices if desired, and enjoy!
Nutrition Facts
Calories |
7632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 506.3 g | 649% | |
| Saturated Fat | 185.1 g | 925% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 1826 mg | 609% | |
| Sodium | 5969 mg | 260% | |
| Total Carbohydrate | 353.8 g | 129% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 338.6 g | ||
| Protein | 413.8 g | 828% | |
| Vitamin D | 22.1 mcg | 111% | |
| Calcium | 630 mg | 48% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 5143 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
