For the Sauce
- 1/4 cup olive oil or other oil
- 1 medium jalapeno pepper (diced)
- 4 cloves crushed or minced garlic
- 1 chipolte pepper (diced)
- 1 can whole cranberry sauce
- 4 Tablespoons white wine vinegar or regular vinegar
- 1/3 cup molasses
- 1/3 cup brown sugar
- 1 teaspoon chili powder
- salt and pepper to taste
- 2.5 – 3 lbs spare ribs
- 2 Tablespoons chili powder
- 1 Tablespoon cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes
- 1/4 cup olive oil
- 1/8 cup brown sugar
For the Sauce
- Dice peppers and crush/dice garlic
- Add oil and diced peppers and garlic to a medium pot.
- Set burner to medium heat.
- Simmer for about 3 minutes.
- Add remaining ingredients and stir until combined.
- Bring to simmer for about 2 minutes.
- Reduce heat and cook on low, stirring occasionally, for twenty minutes.*
- In a small mixing bowl, mix spices, oil, and sugar together.
- Rub the spice mixture into the ribs.
- Optional: Let marinade for 1 – 24 hours.*
- Grill Method:
- Get a low charcoal fire going or attach a smoker to the grill. Cook low and slow over the indirect heat for 4.5-5.5 hours. Brush with sauce and let smoke for an 10-15 minutes prior to serving.
- Oven Method:
- Set oven to 300.
- Cook uncovered for about 1 hour, then cover and cook for an additional 1-1.5 hours.
*You can cook the sauce for longer on low heat, the longer it cooks, the more the flavors infuse. Same is true for ribs – the longer they cook over low heat, often the better the flavor.
** For safety, you should use a meat thermometer to make sure they are cooked all the way through.