1 rack pork ribs
½ stick butter, melted
4 T. garlic, minced
2 T. onions, chopped
3 T. onion powder
1 T. cumin
1 T. black pepper
1 T. gluten-free chicken bouillon
2 tsp. sea salt
1 jar The Jolly Jalapeno Sweet and Spicy Sauce
Remove membrane on back side of ribs and pat dry with a paper towel. Split rack in half. Rub melted butter over ribs. Mix garlic, onions and seasonings together to form a spice rub, then generously rub all over ribs. Place ribs in a 300-degree smoker for 2 hours, or until internal temperature reaches 200 to 205 degrees. Remove ribs from the smoker and glaze with Sweet and Spicy Sauce, then return to smoker for another 20 minutes at 350 degrees.
TIP: We used about half a jar of The Jolly Jalapeno Sweet and Spicy Sauce to glaze our ribs, which yielded great flavor and the right amount of stickiness. One jar should be enough for two racks of ribs.
NOTE: Find The Jolly Jalapeno’s line of products online at www.thejollyjalapeno.com or see page 12 for a list of local retailers.
RECIPE by Alfredo and Tabatha Lugo, The Jolly Jalapeno
