BARBEQUE RIBS ARE a favorite in Texas and my award winning Jalapeno Kiwi glazed ribs are a crowd pleaser with a sweet with a bit of heat flavor. BBQ teams from The Houston Rodeo cook-off, and the Memphis in May, and all the way to the American Royal World Series of Barbecue in Kansas City have used our Jalapeno Kiwi Jelly on their competition ribs. Pork ribs rule in this recipe. Either baby back or St. Louis style are preferred.
One rack of pork ribs, your choice of rib cut
Rub- I recommend the Texas Gourmet’s Sweet Chipotle Season-All rub, but your favorite rub will work
Baste – ¾ jar Texas Gourmet’s Jalapeno Kiwi Jelly
4 oz. Orange Juice
3 T. Olive Oil
2 T. Soy Sauce
1 Tsp black pepper
2 Cloves fresh garlic—minced
Mix ingredients together in a small saucepan and heat at medium heat for 10 minutes. Remove from heat.
Rub down both sides of the rack of ribs with the rub. Cover with foil and place in refrigerator for two to three hours or overnight to absorb the flavors of the rub.
Place ribs on smoker or grill with indirect heating for approx. 3 hours @ 250 to 275 degrees turning the ribs once every hour, then after the first 2 hours on the grill or pit start basting with the basting sauce every 30 minutes. Then wrap the ribs in pink butcher paper or heavy-duty foil and return to the smoker for 1½ hours more.
Remove from the smoker, and place on a platter, leaving the ribs covered for 15 to 20 minutes to rest the meat. Serve with your favorite sides.