I love holidays. They mean travel, long weekends for the working man, celebrations, history, tradition, recognition to those who serve, family, and good food. Holidays make us stop, slow down, and enjoy little decorations and things that make everyday annoyances worth it. Since I started a new job about a month ago it has been a whirlwind of house guest, travel, and other obligations. Though we had company again this weekend (making it my 5th weekend in a row…) it was nice to slow down and enjoy simple things. Like backgammon, sleeping in, shopping with your Mom, and really good jam. Really good jam makes everything better. Ribs are no exception.
I’m not gonna lie – these ribs are not a quick fix. They are perfect for a long, slow Sunday afternoon. No where to go, no rush to eat, and plenty of time to cook tender flavorful ribs in the oven. But, yes it takes just under 4 hours to make this and oh heavens, yes! – It is totally worth it.
And yes, you can make this amazing recipe with any jam. Triple Berry Chipotle would be nice, or Blackberry-Jalapeño, or if you aren’t into spicy maybe some Pear-Honey Rosemary Jam! Be crazy, it is totally worth it sometimes.
STRAWBERRY-JALAPEÑO RIBS serves 4-6
- 4-5 lbs of country-style, bone-in ribs
- salt & pepper (1/2 Tablespoon each)
- 1 (8-ounce) jar Strawberry-Jalapeño Jam
DIRECTIONS: Rub ribs down with salt & pepper; arrange meat side up on a heavy rack in a rimmed baking sheet. Cover with aluminum foil and let sit until room-temperature or about 30-40 minutes. Preheat oven to 300 degrees. Cook ribs for 1 hour in the center of oven.
Remove ribs and brush with half the jam; return to oven un-covered and cook for 1 1/2 hours, or until the bones start separating from the meat. Remove ribs from oven and tent tightly with foil (cover the pan with two brown paper bags and crimp to seal, if available); allow to rest for 40-60 mins.
Move oven rack to the upper 1/3 (or near broiler) and crank the heat up to broil. Transfer ribs to a foil lined cookie sheet. Spread remaining jam on ribs and cook under the broiler for 4-6 minutes, or until bubbly, caramelized, and starting to crisp along edges.
Serve warm. Recipe adapted from American Classics – By the Editors of Cook’s Illustrated Magazine. This sweet, spicy jam makes these pork ribs over the top. Plus it made some killer Chinese stir-fry as leftovers. I love how jam makes everything better, ApronClad