Raspberry Jalapeño Spareribs

Ingredients

The key to perfect spare ribs, every time: start in the oven and finish on the grill for succulent ribs with deliciously charred edges. A homemade raspberry jalapeño barbecue sauce adds an irresistibly sweet and spicy touch.

Ribs:

• 2 (20 oz) True Story St. Louis Style Pork Spareribs
• 2 tbsp Dijon mustard (1 tbsp per rib package)
• 1/4 cup apple juice (2 tbsp per rib)

Dry Rub:

• 2 tbsp turbinado sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 3/4 tsp salt
• 1/2 tsp black pepper

Raspberry Jalapeño Sauce:

• 12 oz raspberry preserves
• 1 large jalapeño, diced
• 1 tbsp fresh garlic, minced
• 2 tbsp apple cider vinegar
• 1 tbsp soy sauce

Directions

1. Preheat oven to 275 degrees.
2. Prep the ribs by removing the membrane then add Dijon mustard as a binder evenly on both sides. Coat generously with dry rub.
3. Let rest for 1 hour in refrigerator uncovered for rub to set.
4. Prepare the sauce: add raspberry preserves, jalapeños, garlic, apple cider vinegar and soy sauce to a small pot over low/medium heat. Stir to combine and simmer for 5 minutes.
5. Use an immersion blender and carefully blend sauce and continue to simmer for an additional 5 minutes until sauce thickens.
6. Remove from heat and set aside.
7. Remove ribs from refrigerator and place on aluminum foil with apple juice per rack to create steam.
8. Cover tightly with additional foil and bake on baking sheet until internal temperature reaches 175 degrees.
9. Remove from oven, open foil and brush with raspberry jalapeño sauce generously, return to oven uncovered and continue to bake until internal temperature reaches 190 degrees.
10. Remove from oven and brush on additional sauce.
11. Preheat grill to medium heat and grill each side until sauce caramelizes and chars slightly (final internal temp 200 degrees).
12. Add remaining sauce over top and top with sliced jalapeño. Enjoy!