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Ингредиенты
- 1 c. Salt
- 1 c. Paprika
- 1 c. Grnd black pepper
- 1 c. Cumin
- 1 c. Ancho chile pwdr
- 6 x 3-lb. pork ribs
- 4 x Jalapeno peppers, seeded and minced
- 1 c. New Mexican Red peppers diced
- 2 c. Cider vinegar
- 4 c. Sugar
- 6 ounce Liquid fruit pectin
Инструкции
- Dry Rub #6: Mix the first 5 ingredients together well. Rub ribs side to side and top to bottom and place in the refrigerator overnight. Allow ribs to sit out at room temperature for 1 hour before smoking. Smoke at 200 degrees for 4 1/2 to 5 hrs. Allow to sit covered for 1/2 hour before eating.
- Jalapeno Dippin' Sauce: In a heavy 2-qt saucepan over high heat, combine the jalapenos, peppers, sugar and vinegar and bring to a boil. Reduce heat to medium and simmer for 20 min, stirring every 5 min. Be careful not to let the mix boil over. Turn off the heat and add in the pectin slowly, mixing well. Turn the heat on again to high and cook till the mix comes back to a boil. Let cold. Separate individual ribs and serve.
