Ribs with Hot-Pepper-Jelly Glaze Recipe

Name: Ribs with Hot-Pepper-Jelly Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons coriander seeds; 1 teaspoon dried orange peel; 1/4 cup dark brown sugar; 2 tablespoons chile powder; 1 tablespoon garlic powder; 1 tablespoon onion powder; Kosher salt; Freshly ground pepper; 4 English-cut beef short ribs, about 6 inches long (3 pounds); 2 racks baby back ribs (6 pounds), membranes removed; 2 racks spareribs (4 pounds), membranes removed; 1 1/2 cups hot red pepper jelly; 1/4 cup white miso; 1/4 cup fresh lemon juice; 2 tablespoons Sriracha (or to taste); Sesame seeds and chopped scallions, for garnish

Servings: persons

2 tablespoons coriander seeds
1 teaspoon dried orange peel
1/4 cup dark brown sugar
2 tablespoons chile powder
1 tablespoon garlic powder
1 tablespoon onion powder
Kosher salt
Freshly ground pepper
4 English-cut beef short ribs, about 6 inches long (3 pounds)
2 racks baby back ribs (6 pounds), membranes removed
2 racks spareribs (4 pounds), membranes removed
1 1/2 cups hot red pepper jelly
1/4 cup white miso
1/4 cup fresh lemon juice
2 tablespoons Sriracha (or to taste)
Sesame seeds and chopped scallions, for garnish

1
In a spice grinder, grind the coriander and orange peel.
2
Add the sugar, chile powder, garlic powder, onion powder and 1 tablespoon each of salt and pepper; pulse to combine.
3
Rub the spice mix over the ribs and place in a large roasting pan.
4
Cover and refrigerate overnight.
5
Preheat the oven to 325.
6
Put the short ribs in a small baking dish and cover with foil.
7
Roast for 30 minutes.
8
Put the baby back ribs and spareribs on 2 rimmed baking sheets and cover with foil.
9
Roast all of the ribs until tender, about 2 hours longer.
10
Carefully pour the pan drippings into a medium bowl and skim off the fat.
11
Reserve 1 1/2 cups of the drippings and discard the rest.
12
Meanwhile, in a saucepan, combine the pepper jelly with the miso, lemon juice, Sriracha and the reserved pan juices.
13
Simmer the glaze for 5 minutes, whisking.
14
Light a grill.
15
Arrange all of the ribs on the grill and cook over moderately high heat, turning and brushing with half of the glaze, until nicely caramelized, about 15 minutes.
16
Transfer the ribs to a work surface.
17
Cut the baby back and spareribs in between the bones and slice the short ribs.
18
Garnish with sesame seeds and scallions and serve the ribs with the remaining glaze on the side.

342

kcal

Calories

Fat

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

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 16 ingredients. The key ingredients include: 2 tablespoons coriander seeds, 1 teaspoon dried orange peel, 1/4 cup dark brown sugar, 2 tablespoons chile powder, and more.

Yes, Ribs with Hot-Pepper-Jelly Glaze 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!

Ribs with Hot-Pepper-Jelly Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions