Texas Beef Ribs in Tomato-Jalapeno Sauce


by: Monvile

If, as I believe, a nation's cuisine is at the core of it's culture, barbecue is as important to the American heritage as is jazz, both festive activities perfected by African Americans in the South. To this day, nothing says "party" like barbecue so it should not be surprising that almost 80% of US households own an outdoor grill or smoker. Truly barbecue is America's cuisine.


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serves: 4

1 rack beef ribs (4-5 pounds, cut into 3 or 4 sections to fit inside the pan)

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper


2 cups tomato sauce

1/2 cup dry red wine

1/2 cup jalapeno jelly

1 tablespoon cider vinegar

2 teaspoons prepared chili powder

Nutrition Facts
Texas Beef Ribs in Tomato-Jalapeno Sauce

Servings Per Recipe: 4

Amount per Serving

Calories: 1583

  • Total Fat: 119 g
  •     Saturated Fat: 48.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 317.8 mg
  • Sodium: 1487.4 mg
  • Total Carbs: 41.9 g
  •     Dietary Fiber: 2.9 g
  •     Sugars: 28.2 g
  • Protein: 77 g

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1.  To make the sauce: In a small saucepan, combine the sauce ingredients and bring to a boil, stirring until the jelly dissolves. Remove the pan from the heat.

2.  Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling. Season the ribs on both sides with the salt and pepper. Sear the ribs over Direct Medium heat until nicely browned, 8 to 10 minutes, turning occasionally [watch for flare-ups]. Place the ribs, meaty side down, in a deep 10x13-inch baking dish [not aluminum or cast-iron]. Bring the sauce back to a boil and pour over the ribs. Cover the baking dish tightly with

3.  Aluminum foil. Grill over Indirect Medium heat for 1 hour. Remove the foil and continue grilling until the meat has pulled away easily from the bone, 45 to 60 minutes, turning the ribs occasionally. Remove the ribs from the sauce. Cut into individual ribs. Serve warm with some sauce drizzled over the top.

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