Sweet and Spicy Country-Style Ribs
Ingredients:
- 2 pounds country-style pork ribs or beef short ribs
- 2 tablespoons Extravagonzo Red Chili Culinary Oil
- 1 small yellow onion, finely chopped
- 1 clove Catch a Fire Jalapeno Garlic, minced
- 2 tablespoons unsalted butter
- 1 1/2 cups tomato sauce
- 1 cup apple cider vinegar
- 1 cup Heavenly Jalapeno Honey
- 1 tablespoon Melinda’s Fire Roasted Habanero Hot Sauce
- 2 teaspoons cayenne pepper
- 2 teaspoons Dave’s Ancho Powder
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
- vegetable scraps – carrot, onion, celery
- 2 cups chicken or beef stock, preferably homemade
- water to cover, if needed
Instructions:
- Heat the Extravagonzo Red Chili Culinary Oil in a 6-quart enameled Dutch oven over medium high heat and brown the ribs on all sides. Pour in the stock; add water to cover if necessary. Add the vegetable scraps and bring to a boil. Lower the heat to a simmer, cover and cook for 45 minutes to an hour, or until the ribs are tender.
- While the ribs are braising, saute the onions over medium-low heat in a large cast iron skillet until soft; add the Catch a Fire Jalapeno Garlic and saute for another minute more. Stir in tomato sauce, vinegar, Heavenly Jalapeno Honey, Melinda’s Fire Roasted Habanero Hot Sauce, cayenne pepper, Dave’s Ancho Powder, salt and dry mustard. Bring the mixture to a boil, then reduce heat and simmer, uncovered for 25 minutes, stirring occasionally.
- When the ribs are tender, remove them from the braising liquid and add them to the spicy tomato sauce in the pan. Raise the heat and cook, stirring frequently, until the sauce has glazed the ribs, about 10 minutes. Serve with the remaining sauce on the side, if desired.
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