Hot Cherry Glazed Baby Back Ribs (Edit recipe)

Profanity Jam

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Original recipe

PREP TIME

10 minutes

COOK TIME

4 hours

INGREDIENTS

9

Serves: 2

Ingredients

Pork Baby Back Ribs, 1/2 rack
1.25 tsp Smoked Paprika, split
1 tsp Garlic Powder
1/4 cup Cherry Habanero Jam - Profanity Jam
2 Tbsp Butter, Unsalted
2 cups Coleslaw Mix (Shredded Cabbage and Carrots)
1/3 cup Mayonnaise
1 Tbsp Lemon Juice
Salt and Pepper, to taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Step 1 - Rub the ribs: In a small bowl, mix ⅛ tsp salt, ¼ tsp black pepper, ½ tsp smoked paprika, and garlic powder. Sprinkle the dry rub all over the meat side of the ribs, spreading and pressing into the meat with your hands.
Step 2 - Bake low & slow: Place the ribs meat side down onto a sheet of aluminum foil, and wrap tightly. Place wrapped ribs on a sheet pan meat side down and bake for 3½ hours at 225°F.
Step 3 - Glaze the ribs: Carefully remove the ribs from the foil, and flip them so they are meat side up. Place two tbsp of butter on top of the ribs and then cover with some of the Profanity Jam Cherry Habanero Jam. Put them back in the oven uncovered for another ½ hour, occasionally taking them out and glazing with more jam.
Step 4 - Make the coleslaw: In a medium bowl, mix the coleslaw mix, mayonnaise, lemon juice, smoked paprika, and a pinch of salt & pepper. Serve alongside the ribs and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	537
Fat:	44 g
Carbohydrates:	33 g
Protein:	8 g
Cholesterol:	57 g
Sodium:	270 mg
Fiber:	6 g
Sugars:	27 g
Sugar Alcohol:	0 g
Calculated per serving.