This is a sort-of-a-kind-of-a cheat Parfait! recipe, because the basic method is the way I start cooking any ribs, boned, boneless, beef or pork, Vietnamese marinated or plain ole barbecued on the grill.
I’ve used the combination of pepper jelly and barbecue sauce before, too, but that time was with country style pork ribs; this time, I’m using bone in beef ribs, partially because I love the flavor, but mostly because Rich was away on bidness and he thinks these ribs too messy to bother with.
•Thickly sliced sweet onion
•Bone-in beef ribs
•Milwaukee Iron Seasoning – or your favorite steak or chop seasoning
•Salt and pepper
Heat oven to 350º.
Arrange the onion slices across the bottom of a large roasting pan.
Cover the pan tightly with foil and bake for two hours.
While the ribs are baking, place the pepper jelly in a bowl along with the barbecue and Sherry Peppers. Stash the bowl on the hot spot at the back of the stove and let it rest – and the pepper jelly melt – while the ribs are finishing.
Return to the oven, uncovered, for 30 minutes, until the sauce has caramelized a bit.
Let rest for ten minutes before serving.
As a bonus, because the ribs recipe is so much of a repeat, here’s the recipe for roasted new potatoes I enjoyed along side the ribs. Looks like a wholelotta food for one person, and you would be correct, but, while it all made for a delicious dinner the first night, the leftovers came together to make another great dinner the next!
But, that’s a post for another day…
Back to the potatoes!
•2 tbsp bacon fat*
•3 cups halved new potatoes
•1 cup chopped sweet onion
•2 tbsp sherry peppers sauce
•Pinch of dried parsley
*I used duck fat because, well, I had some, so why not?
Heat oven to 350º
Once the fat has melted, add the potatoes and onion to the pan (I measured mine in a cup that had a bit of the leftover pepper jelly barbecue sauce in it), along with the Sherry Peppers sauce.
Toss to coat with the melted fat and roast for 75 to 90 minutes, tossing the potatoes every 15 minutes or so, until nicely done and a bit crispity along the edges.
Serve as you will – these worked a treat with the ribs.