Jasmeen's Jazzi Ribs Recipe

Name: Jasmeen's Jazzi Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 12 lbs pork spareribs (baby back ribs preferred); 1 onion, coarsely chopped; 2 garlic cloves, sliced; ½ cup cider vinegar; 12 black peppercorns; 1 teaspoon salt; 1 medium onion, finely chopped; 2 garlic cloves, minced; ½ cup green bell pepper, finely chopped; 1 tablespoon vegetable oil; 1 (24 ounce) bottle ketchup; ½ cup brown sugar, firmly packed; ½ cup honey; 3 tablespoons mustard (your choice, stone ground, dijon, etc.); ½ cup water

Servings: persons

6 12 lbs pork spareribs (baby back ribs preferred)
1 onion, coarsely chopped
2 garlic cloves, sliced
½ cup cider vinegar
12 black peppercorns
1 teaspoon salt
1 medium onion, finely chopped
2 garlic cloves, minced
½ cup green bell pepper, finely chopped
1 tablespoon vegetable oil
1 (24 ounce) bottle ketchup
½ cup brown sugar, firmly packed
½ cup honey
3 tablespoons mustard (your choice, stone ground, dijon, etc.)
½ cup water

1
For the Ribs:.
2
Remove the membrane from the back of the ribs.
3
Cut the ribs into serving size pieces (4-5 ribs per person).
4
Place the ribs in a large Dutch oven; add water to cover.
5
Add onion, garlic, vinegar, peppercorns, and salt.
6
Bring to a boil; cover; reduce heat, and simmer for 1 hour.
7
Drain well.
8
Grill the ribs over low coals (275 to 300 degrees) for 15 minutes, turning after 8 minutes.
9
Baste the ribs with the barbecue sauce, and grill 8 minutes.
10
Turn the ribs, and baste the other side with the sauce.
11
Grill an additional 7 minutes or to the desired degree of doneness.
12
For the Sauce:
13
Saute the onion and green pepper in oil in a large saucepan.
14
After 2 minutes, add the garlic.
15
Once the onions and peppers are tender, add the ketchup, brown sugar, honey, and mustard; bring the mixture to a boil.
16
Stir in water; reduce heat, and simmer, uncovered, for 15 minutes.

899

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 12 lbs pork spareribs (baby back ribs preferred), 1 onion, coarsely chopped, 2 garlic cloves, sliced, ½ cup cider vinegar, and more.

Yes, Jasmeen's Jazzi Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jasmeen's Jazzi Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions