Strawberry Jalapeno Bbq Sauce Recipes

Steps:

• 1. NOTE: The BBQ RUB and BBQ SAUCE may both be prepared in advance. They will both keep for weeks. The sauce should be stored in the refrigerator. They both are good on any meat you want to grill such as chicken, beef brisket, pork chops etc.
• 2. BBQ RUB Combine all of the ingredients together in bowl, and then transfer and store in an air-tight container.
• 3. BBQ SAUCE NOTE: You can vary the heat intensity of this sauce to suit your taste. Extremely Hot: Use six jalapeños and do not remove the seeds or ribs. Very Hot: Use four jalapeños and do not remove the seed or ribs. Medium Hot: Remove the seeds and ribs from two of the jalapeños. Mild: Remove the seeds and ribs from three of the jalapeños Mildest: Remove the seeds and ribs from all four of the jalapeños. No Kick at All: Do not use any jalapeños in the sauce. In a medium saucepan cook the onion and garlic in hot oil until tender. Stir in the catchup, strawberry preserves or jam, vinegar, jalapeño peppers, steak sauce, and chili powder. Bring just to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until mixture thickens slightly, stirring occasionally.
• 4. RIBS: Trim fat from ribs. Sprinkle the BBQ RUB evenly over both sides of ribs; rub into surface. (Cut ribs into serving-size pieces. This can be done before or after cooking) In a grill with a cover arrange preheated coals around a 13 X 9 inch drip pan. Test for medium heat above the pan. If desired, place ribs in a rib rack. Place ribs on the grill rack directly over the drip pan. Cover and grill for 1-1/4 to 1-1/2 hours or until the ribs are tender. Add more coals as needed. Brush ribs with the sauce (I use the mildest sauce for basting) occasionally during the last 10 minutes of grilling. Heat a bowl full of each of the varieties of sauce (depending on your guest taste) until bubbly and serve with the ribs. I usually keep a jar of each variety of sauce in the refrigerator for using on other meats or on sandwiches.

Steps:

• Blend kosher salt, cumin, oregano, minced garlic, chili powder, 1 teaspoon ground black pepper, celery seed, and ground thyme together in a food processor.
• Lay baby back rib slabs and sparerib rack on sheets of aluminum foil. Rub spice mixture all over ribs and fold aluminum foil up around each. Divide apple juice between each foil packet and fold foil edges together to form a seal. Marinate ribs 8 hours to overnight.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place jalapeno peppers, cut-side down, onto the prepared baking sheet.
• Cook jalapeno peppers under the preheated broiler until the skin has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard skins.
• Blend jalapeno peppers, beer, onion, strawberry preserves, barbeque sauce, olive oil, garlic cloves, sea salt, and pinch ground black pepper together in a blender until sauce is smooth. Transfer sauce to a container, cover with a lid, and refrigerate, 8 hours to overnight.
• Preheat oven to 200 degrees F (95 degrees C). Place foil-wrapped ribs in a single layer on baking sheets.
• Cook ribs in the preheated oven for 1 hour. Increase oven to 225 degrees F (110 degrees C) and continue cooking ribs until almost tender, 2 to 3 hours more.
• Preheat smoker to 250 degrees F (120 degrees C).
• Unwrap ribs, discard apple juice, and place ribs directly on the smoker.
• Cook on the preheated smoker until meat surface is slightly dry, 5 to 10 minutes. Continue cooking, brushing sauce on ribs every 15 minutes and turning every 30 minutes, until tender, about 1 hour.