Pinneapple & Jalapeno Glazed Pork Ribs and Cowboy Beans

[indaswamp]

So, After making a recent batch of Pineapple Smoke Sausage, I have a lot of pineapple juice, ginger, and soy sauce left over. Since I already had all the ingredients, I'm making Pineapple and Jalapeno Glazed Pork Ribs....

First, make the Chinese 5 spice powder. Everybody inda spice grinder...

All ground up...

Put that in an old spice shaker for easy seasoning.

Next, after the Pork ribs have thawed, coat the rack of St. Louis cut ribs with about 2TBSPS. sesame seed oil...

Then coated with 5 spice, salt, Cracked Black pepper...

Inda smokehouse now @250* with Apple and hickory TBS rolling out the vents...

I closed the vent to 3/4 to bring it up to temp. faster. I opened it wide open when I put the ribs on....I'll make the glaze when the ribs are about half done. First basting when they are about an hour from being done, then again 20 minutes from pulling them....

 

[indaswamp]

I made the beans couple days ago...used 1# of bacon and about 1.5# of brisket that I needed to use up from the freezer.

I'll post a pic. later.

 

[Hawging It]

Looking good!!

 

[motocrash]

I'm in,spice will be good.

 

[HalfSmoked]

Waiting you know no photo didn't do it. Ha Ha (I like beans that's why)
Ribs look great what was the mix of seasoning?

Warren

 

[indaswamp]

Ribs look great what was the mix of seasoning?

Star Anise
Fennel
Cinnamon
Clove
Szeuchwan Black Peppercorns

All in equal proportions...

 

[HalfSmoked]

Thanks indaswamp

Warren

 

[indaswamp]

5 cans Bush's baked beans: 3 original, 1 maple, 1 brown sugar
1# bacon cut into lardoons
1.5# leftover brisket 1/2" dice(I am using the point end)
1 medium onion 1/4" dice
1/2 cup green bell pepper 1/4" dice
1/4 cup orange bell pepper 1/4" dice
1/4 cup red bell pepper 1/4" dice
4 cloves garlic minced
1/4 cup prepared yellow mustard
3/4 cup sweet baby rays honey BBQ sauce
water as needed for consistency
2 TBSPS. your favorite BBQ rub
cracked black pepper to taste

fry down bacon, do not burn. Remove bacon from the grease, set aside. fry down onion in bacon grease on med. heat until just caramelized. Add bell peppers. cook another 10 minutes or so, add garlic. cook another 5 minutes, then fold in diced brisket and bring up to temp. Add bacon back to pot and stir in. Add beans, one can at a time, stirring in each can. Now add the mustard ,BBQ sauce, and BBQ rub; stir in. Let that simmer ~30 minutes, then check seasonings. Adjust CBP....
Can simmer 30~60 minutes as BBQ is finishing up cooking in the smokehouse. I suggest serving with sliced white bread.

 

[indaswamp]

There ya go Warren....

 

[HalfSmoked]

Sounds like another thing on the to do list.
Thanks indaswamp.

Warren

 

[indaswamp]

I didn't forget bout this thread....I have my hands full.....got a new puppy last saturday. He is keeping me busy.

 

[motocrash]

Handsome boy!

 

[indaswamp]

OK, now that he's asleep...

Here is the pineapple and jalapeno glaze recipe:

Pineapple glaze:
*2 tablespoons unsalted butter
3 cups pineapple juice
*1 cup low-sodium soy sauce
1/2 cup dark rum
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice vinegar
1/4 cup brown sugar
1 lg. dried red Ancho deseeded, stem removed
8 slices of pickled jalapeno
2 garlic cloves, smashed

1 (2-inch) piece fresh ginger, whacked open with the flat side of a knife

In a 2.5 qt. sauce pot, melt butter over med. high heat. pour ~1/8 cup of pineapple juice in pot. stir and reduce until all water has evaporated and the pineapple syrup caramelizes slightly. Add remaining pineapple juice and heat to a simmer. Add all other ingredients and bring to a slight boil. Reduce heat and simmer for 20 minutes or until glaze will coat the back of a spoon. Remove ginger pieces and discard. Puree glaze with an immersion blender being sure to pulverize both pepper pieces. reserve warm until ready to glaze the ribs.

I used 3 small dried ancho chilies from the garden last summer...

And jalapenos from the garden too...

And here's the dark rum I used, it's a local favorite...

Sauce is thick...

And after 2 coats of glaze, they are done!

 

[motocrash]

Hell yeah! That 5 spice and glaze has got to be incredible.It sure looks it.

 

[indaswamp]

Would not let me edit and add the pic.; I guess too many files in one post...

Here is the rum I used, a local favorite...

 

[indaswamp]

It 'twas great moto!

 

[SmokinAl]

Your ribs look fantastic!
Al

 

[indaswamp]

Thanks Motocrash and Al...

 

[indaswamp]

If you want something 'different' this fits the bill....