This post is part of a social shopper marketing insight campaign with Weave Made Media®, Smithfield® and Farmland®, but all my opinions are my own. #weavemade #GetUpandGrill #GetFiredUpGrilling http://my-disclosur.es/RgFrEH
It’s summertime, and that means it’s time to get outside and fire up the grill! These Drunken Strawberry Jalapeño Spareribs are the perfect way to spice up your next cookout!
I am a glutton for punishment. Arizona has been experiencing a heat wave the last week but that hasn’t diminished my desire to grill. There is something seductive about meat cooked over an open flame, it taps into a primitive part of my foodie soul.
When Paul asked for ribs on Father’s Day I knew he would appreciate something a little outside the box. Strawberries are in season right now, all sweet and juicy in their summertime glory. Add jalapeños and a shot of tequila blanco for a boozy barbecue sauce that pairs great with my homemade, southwest-inspired spice rub.
The kid and I bought fresh Farmland ribs at Walmart then picked up local produce from the farmers market for the occasion. Farmland is a quality product I have used for years; there is a plant near where I grew up in Illinois.
You can grill the spareribs or roast them in the oven. I started ours in the oven then finished them on the grill. It was a two-fold decision; 1. it’s too hot to stand outside in 112 degrees for 2 hours over a community grill (one downside to apartment living) 2. the oven was already pre-heated to roast the sauce ingredients so why not. Want to skip the oven all together… grill your strawberries/peppers instead!
We have tried a variety of barbecue styles and love them all. Smoked, grilled or slow roasted. Dry rubbed, mopped or saucy. Doesn’t matter… they are all amazing! and don’t get me started on the different sauces. How can you pick between a sweet, smoky Kansas City style concoction and a tangy vinegar-based Carolina sauce when they are both so yummy? lol
Visit and enter the Get Fired Up Grilling website/sweepstakes www.getfiredupgrilling.com for additional recipes and tips from BBQ Pitmasters Moe Cason and Tuffy Stone. Also enter to win a trip to the American Royal BBQ contest and other great grilling prizes!
Do you have a BBQ grilled ribs recipe that will leave your family begging for seconds?
- 1 package Farmland Pork Spareribs
- For the spice rub~
- 2 tablespoons oregano
- 2 tablespoons chili powder
- 1 tablespoon chipotle pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon kosher salt
- ½ tablespoon cumin
- ½ tablespoon black pepper
- For the BBQ sauce~
- 1 cup roughly chopped fresh strawberries
- 1-2 jalapeños, cut in half root to tip with seeds and ribs removed
- 1 small onion, cut into large pieces
- 3 cloves garlic, skins on
- 1-2 tablespoons extra virgin olive oil
- 1½ cups ketchup
- 1 cup chicken stock
- ½ cup tequila blanco
- 2 tablespoons strawberry preserves
- 2 tablespoons cider vinegar
- 1 tablespoon spice rub
- Salt and pepper to taste
- Add spice rub ingredients to a lidded jar. Shake to combine. Store in an airtight container in a cool, dry place for 6 months.
- Remove spareribs from package; pat dry. Rub ribs with a generous amount of spice mix. Wrap tightly in foil, marinate from 1-24 hours.
- Preheat oven to 425 degrees. Place berries, onion, peppers and garlic on a baking sheet; drizzle with oil. Roast 15-20 minutes. Remove from oven and cool slightly. Discard garlic skins.
- Place roasted items in a blender. Add remaining sauce ingredients and puree until smooth. Pour mixture into a medium saucepan; bring to a low boil. Reduce heat to low and simmer 25-30 minutes. Store in an airtight contain in the refrigerator for 1 week.
- Prepare marinated ribs according to package directions. Brush with BBQ sauce during last 30 minutes of cooking.