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Melt in your mouth, grilled tender back ribs slathered with a unique, sweet and tart jalapeno and roasted strawberry BBQ sauce. These ribs are magically delicious and need to be part of your summer grilling line up!Hey heeey heyyyy, friends! How was your weekend?
Mine was fine, other than it being 7,354.27 million degrees outside. I am seriously considering purchasing a walk-in cooler, just so I have a place to hang out for the next month or so. I’m thinking a walk-in is more feasible than shrinking my entire self so I can fit inside the freezer.
Other than it being blazin’ hot out, I have no complaints. It was a pretty normal weekend – a bit of work mixed with a little R& R.
Oh, and LOTS of good eats, including glorious grilled ribs, which we will get to in a second. <–I’ve heard patience is a virtue. I wouldn’t know anything about that. But, you should practice this now… or scroll down a few paragraphs I won’t judge. Anyways, Boy and I started watching the TV show, Preacher. Have you seen it?! If you have, what do you make of it?
It’s… ummmm… weird, if you ask me. But, Boy is loving it. Which totally makes me question all of his life’s decisions, aside from his decision to marry moi of course. However, he’s a strange one, so I guess I’m not really that shocked he likes the show. #OppositesAttract
While Boy and I might not always agree on what constitutes good TV, there is one thing we will always agree on:
When it comes to pork, Smithfield® is BOSS. And when it comes to ribs, their extra tender back ribs are where it is at.
I have talked about my love for Smithfield® pork before – here and here – so naturally when the opportunity to work with them again presented itself, I had a little dance party and M.C.-Hammer-Timed at the chance.
I mean, hand-trimmed, extra tender ribs with no added hormones or steroids? You don’t need to twist my arm. I’d happily eat Smithfield® ribs on the regular as a part of my job if given the chance. Jalapeno & Roasted Strawberry BBQ Ribs
These ribs are BOOOOOOOOMB💣, my friends.
They are terrifically tender and magnificently meaty, with the perfect smoky char from the grill, because helllllo…
Smithfield® ribs + a charcoal grill = 8th wonder of the world type of delicious.
But, the BBQ sauce is what knocks these bad boys right outta the stratosphere. The jalapeno and roasted strawberry BBQ sauce is BEYOND bodacious.
If you have ever roasted strawberries before, you already know how AMAZING they taste. But, combine those beauties with some classic BBQ ingredients, and throw in some ginger, balsamic and soy sauce for good measure, you end up with a sauce SO good that it hurts.
It is most definitely worth turning the oven on for! (<- 900,203.882 degree weather and all)
Sticky, tangy, savory and strawberry sweet with a hint of jalapeno spice, the sauce is completely unique and finger lickin’ good.
Slather that slightly spicy, roasted strawberry jazz on some charcoal grilled, Smithfield ribs – BOOM. Magical deliciousness you never knew you NEEDED in your life.
- I highly recommend you remove the layer of membrane covering the bones of the ribs. A lot of people will say removing this membrane is optional, but it really shouldn’t be. It takes about 2 minutes to remove the membrane and it will keep the ribs from being chewy when cooked. To remove it, simply take a knife and insert it between the bones and membrane to create a pocket or “tab” to pull on. Then, use your fingers to pull the membrane from the bone. Most of the time it will come off in one clean pull.
- The rub spice mixture is enough for exactly 2 racks of ribs. You should use the rub liberally, so be generous and really sprinkle/massage it on.
- I kept the seeds and ribs in half of my jalapenos and the BBQ sauce was mildly spicy. If you want a supa’ spicy sauce, leave them in all the jalapenos and have a few glasses of water ready for your mouth. If you want a very mellow jalapeno flavor and no spice in your sauce, remove all the seeds and ribs from the jalapenos.
- The secret to juicy, grilled ribs in record time is aluminum foil. Yes, it’s that simple. Rub the ribs with the spice seasoning, wrap them in a few sheets of aluminum foil and then place them over indirect heat on the grill. This essentially steams the ribs, which allows them to become tender and retain their moisture. It also cuts hours from the grilling process, which is a win-win. When wrapping the ribs with aluminum, use a few sheets to make sure there are no rips, holes or tears in the foil.
- I served my ribs with Grilled Corn on the Cob with Avocado-Sriracha Butter. DO IT, you won’t regret it.
Sweltering summer days call for stuffing your face with ribs… it’s just the right thing to do when it’s 7.432 bazillion degrees outside. So fire up the grill and let’s get messy with it. I recommend you don’t wear a new white shirt.
Until next Thursday friends, cheers – to the dynamic duo of Ribs and BBQ.
P.S Smithfield® has a HogWild Throwdown Contest and the prizes include TWO Ford F-150’s! So make sure you click HERE to apply! Whether you are an amateur or pro griller, you should check out celebrity grill talents Moe Cason and Tuffy Stone gettin’ their grill on. They are brand ambassadors for the contest and Smithfield has partnered with them for the last two years. Let’s just say they know their way around a grill.
Melt in your mouth, grilled tender back ribs slathered with a unique, sweet and tart jalapeno and roasted strawberry BBQ sauce. These ribs are magically delicious and need to be part of your summer grilling line up!
- 2 Slabs Baby Back Ribs
- 1 pound Strawberries – hulled
- 2 TBS Light Brown Sugar
- BBQ Sauce: (yield – roughly 1 ¾ cup)
- 1 TBS Canola Oil
- ½ Small Sweet Onion – diced (about ½ cup)
- 4 Jalapenos – diced*
- 2 cloves Garlic – minced
- 1 ½ tsp Fresh Ginger – grated
- 2 ½ TBS Balsamic Vinegar
- ¼ Cup Dark Brown Sugar , packed
- 2 TBS Soy Sauce
- 3 TBS Ketchup
- 2 TBS Worcestershire Sauce
- 1 ½ tsp Tomato Paste
- ½ tsp Coriander
- ¼ tsp Kosher Salt
- Dry Rub:
- ¾ Cup Dark Brown Sugar , packed
- 2 TBS Kosher Salt
- 2 TBS Smoked Paprika
- 1 TBS Garlic Powder
- 2 tsp Chili Powder
- 1 tsp Cayenne
- 1 tsp Onion Powder
- Roast the strawberries: Cut any large strawberries in half. Preheat oven to 375 degrees F. Line a large sheet pan with parchment paper or aluminum sprayed lightly with non-stick cooking spray for easy clean up. Fold or roll up the sides of the foil on the edges to catch the juices released by strawberries when roasting. In a medium bowl toss strawberries with sugar until thoroughly coated. Transfer the strawberries to the sheet pan and spread them out in an even layer. Roast in the oven for 20 minutes, or until they start to caramelize. Remove from oven and set aside.
- Make the BBQ Sauce: Heat oil in a large saucepan over medium-low heat. Add the onion and cook, stirring occasionally, for 4-5 minutes. Add in the jalapenos and continue to cook, stirring occasionally, until onions are translucent, about 3-5 additional minutes. Add in the garlic and ginger. Cook until fragrant, about 1 minute.
- Stir in the strawberries and remaining BBQ sauce ingredients. Bring to a boil over high heat and immediately reduce heat to medium-low. Simmer, stirring occasionally, for 15-20 minutes, or until sauce is dark and ingredients are incorporated. Remove from heat and let cool slightly. Use an immersion blender, or transfer to a blender in batches, and puree. Taste and adjust for seasoning with salt and pepper. Let cool and set aside. Or, store in refrigerator, covered, until ready to use.
- Meanwhile, prepare the ribs: Rinse the ribs in cool water to remove any film from packaging. Remove the membrane from the underside of ribs – insert a butter knife under the membrane, and using your fingers, tear/peel membrane from ribs and discard. Trim any excess fat from both sides of ribs.
- Apply the ribs: In a small bowl mix together all the ingredients for dry rub. Generously apply the rub to both sides of ribs. Triple wrap the ribs in aluminum foil tightly to prevent leakage, being careful not to puncture foil.
- Prepare the grill: Put about half a chimney of unlit coals and top with another half a chimney of fully lit coals in your grill. Heat grill to 300 degrees F.
- Grill: Put the aluminum wrapped ribs on the grill, over indirect heat, with meaty side facing up. Grill for 1 ½ hours. Remove foil and discard. Test ribs for doneness, using the “bend test” – pick up a slab with tongs and bounce it gently, if the surface cracks, the ribs are done.
- Apply BBQ sauce: Return ribs to grill, meaty side down, and use a brush to generously apply BBQ sauce to top of ribs. Grill for 5 minutes. Flip ribs over (so meaty side is facing up) and continue to grill for 5-10 minutes, generously brushing with BBQ sauce.
- Remove ribs from grill and serve with additional BBQ sauce on side.
*Keep the seeds and ribs in all of the jalapenos for a spicy BBQ sauce. Keep the seeds and ribs in half of the jalapenos for a mild BBQ sauce.
*BBQ sauce will keep, covered and stored in the refrigerator for 5 days.
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