- Level: Easy
- Total: 2 hr 50 min
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 785
- Total Fat
- 46 g
- Saturated Fat
- 16 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 1 g
- Sugar
- 33 g
- Protein
- 52 g
- Cholesterol
- 185 mg
- Sodium
- 828 mg
We love ribs at the Biegel house. My husband, Ryan, taught me this method of wrapping the ribs tightly in foil and starting them at a high heat before lowering the temperature for low and slow cooking. The peach preserves and jalapeño are the perfect combo of salty, sweet and spicy.
- Level: Easy
- Total: 2 hr 50 min
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 785
- Total Fat
- 46 g
- Saturated Fat
- 16 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 1 g
- Sugar
- 33 g
- Protein
- 52 g
- Cholesterol
- 185 mg
- Sodium
- 828 mg
Ingredients
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Directions
- Preheat the oven to 500 degrees F.
- Whisk together the chili powder, coriander, garlic powder, onion powder, black pepper, 2 tablespoons salt and 1 tablespoon brown sugar in a bowl until combined. Reserve 1 tablespoon spice rub mixture.
- Place each rack of ribs on a large piece of aluminum foil. Season each side generously with the spice mixture. Wrap the ribs tightly with the foil, and place on a baking sheet. Bake for 20 minutes, then reduce the heat to 250 degrees F and continue to bake until fork-tender, 1 hour and 30 minutes to 2 hours.
- Meanwhile, heat the olive oil over medium heat in a medium saucepan. Add the onion and jalapeño and cook, stirring occasionally, until translucent and tender, about 5 minutes.
- Add the reserved spice rub mixture to the onion mixture and cook, stirring constantly, until fragrant, about 1 minute. Add the ketchup, peach preserves, vinegar, molasses, mustard, remaining 1/3 cup brown sugar and 1/2 teaspoon salt. Bring to a simmer and cook, stirring often, until slightly thickened, 8 to 10 minutes. Cover until ready to use.
- Remove the ribs from the oven; discard the foil. Brush the ribs with a few tablespoons of the sauce. Preheat the oven to broil. Return the ribs to the oven and broil, flipping halfway through, until brown and lightly charred, about 10 minutes. Alternatively, preheat a gas grill to medium-high (400 to 450 degrees F). Grill the ribs, flipping halfway through, until browned and lightly charred, 6 to 8 minutes.
- Brush the ribs with additional sauce. Slice and garnish with the cilantro, and serve.
