Smoked pork ribs in honey glaze and smoked jalapeno peppers

This delicious dish can decorate any table and be sure to will appeal to lovers of spicy barbecue. Honey glaze and smoked jalapeno peppers makes smoked pork ribs bright, mouth-watering and unique in taste. And spices saturate meat exquisite aroma and amazing taste. Share with friends: Time: one hour. 50 minutes plus pickling time Difficulty: easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Pork and glaze from honey and chipotle

• 2 sections of pork ribs, 12 ribs each, peeled membranes
• 1.5 tbsp. clover honey
• 3 tbsp. l smoked jalapeno peppers in adobo sauce
• Parsley sprig, for decoration
• Special adaptation: capacity for ignition of coals and newspaper; 4 tbsp. chips of walnut or oak soaked in cold water in at least 1 hour

Dry rubbing marinade

• 1/2 tbsp. anchovy chili seasoning
• 1/4 Art. paprika
• 1/4 Art. ground black pepper
• 1/4 Art. mustard powder
• 1/4 Art. salt
• 1/4 Art. coriander
• 2 tbsp. l dried oregano
• 2 tbsp. l ground cumin
• 1.5 tbsp. l ground chili de arbol
• 1/4 Art. vegetable oil
• Mix in a small bowl

Recipes with similar ingredients: pork, chipotle in sauce adobo, pepper de arbol, chili seasoning, paprika, mustard powder, coriander, oregano, cumin, honey

Recipe preparation:

1. Lubricate both sides of the rib sections with oil and rub them with a mixture spices. Wrap in cling film and refrigerate marinate for at least 12 hours. Remove the ribs from the refrigerator for 45 minutes until smoked so that they reach room temperature.
2. Put a few sheets of newspaper on the bottom of the ignition tank. Fill it to the top with charcoal. Remove the upper grill from B-B-Q. Place a container on the lower barbecue grill. Set fire to newspaper and let charcoal burn for 20 minutes, until the ashes will not turn gray.
3. Open the bottom vent in the barbecue. Get enough sleep hot coal on one half of the lower grate. Using metal spatula, distribute charcoal to coat about 1/3 of the grate and scatter half of the wood chips soaked in charcoal water. Place a pan of water on coals.
4. Lay the top grill on the barbecue. Lay the ribs grated side down on the grill so that there are no coals under them. Coal must be on one side only. Smoke ribs slowly in for 1 h. 30 min., until ready, if necessary – add more coal.
5. Start glazing the ribs over the last 30 minutes. their preparation. Lay the ribs on a baking sheet; grease again with a small amount of glaze and let stand for 10 minutes. Shift them on a cutting board and cut between the bones to separate ribs. Place the slices on a platter and serve. Honey glaze and jalapeno peppers: Whisk all the ingredients in a whisk a small bowl.