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Entree
American
6 servings
25 minutes
3 hours 10 minutes
1.5 quarts honey
2.5 cups Franks Hot Sauce
2 Pickled Jalapeños, small dice
1 lemon, juiced
1 lemon zest
2 teaspoons black pepper
6 racks of St Louis Cut Pork Ribs
2 cups Z.E.N. Foods BBQ Spice Rub
1 quart Mesquite smoked water
Oregano, black pepper, thyme, fennel seed, granulated garlic, chile powder, cumin, paprika and basil
Score the ribs on the back side, cross hatch.
Rub down the ribs well, cover and refrigerate overnight.
Place ribs in tall large chaffing pan, place ribs in side by side. Fill with water.
Cover with aluminum foil and bake at 295 for 3 hours, test for fall off the bone.
Mix all ingredient for Honey Jalapeno Sauce
Carefully remove Ribs from pan and place on baking tray.
Run across the smoke grill for two minutes on each side, basting the top side last with the Honey Jalapeno. Lay out flat on the pan, brush both sides generously bake at 350 for 10 minutes.
