This recipe for How to Cook Jalapeño Haskap Glazed Pork Side Ribs is amazingly delicious and really brings out the full and hearty flavors of the ribs.
Since becoming acquainted with the wonderful qualities of the haskap berry, I have used Haskapa products in many recipes, achieving pleasing success in adding an amazing layer of flavor to some of my favorite dishes.
The Jalapeño Haskap Relish containing large, plump, sweet haskap berries, is exceptionally delicious with a subtle touch of jalapeño pepper – just enough to give it a little kick, imparting appealing flavor to these pork side ribs, and glazing them with a deep, glossy sheen.
Jalapeño Haskap Glazed Pork Side Ribs:
The haskap plant originated in southern Russia and now grows throughout Canada‘s provinces and many of the United States. The delicious haskap berry is an elongated berry, up to 1/2 inch long, or more, with a frosty blueish-purplish coloration and a juicy, deep crimson colored flesh. This tasty berry is perfect for jams, chutneys, relish, juice, dried berries, and more.
A hint of manuka smoke completes this exceptional glaze. Made with pure 100% natural manuka smoke concentrate from New Zealand, sent to me by my great friend, Lisa, who is the mother of young Talia, my little protege at CookingWithTalia.com. You could use liquid smoke or smoked paprika to substitute for the manuka smoke.
To get nice, tender ribs with meat that falls off the bones, I have found it is best to boil the meat first until you achieve the degree of tenderness you require, and then coat the ribs with your choice of sauces, bake the ribs in the oven to absorb the flavorings and to brown them up. The result is a no fail recipe for amazing ribs that are never burnt and always juicy, delicious and irresistible.
Type: Entrée Recipe
Yield: about 4 servings
Prep Time: 15 min
Cook Time: 1 1/4 hrs
Roast Time: about 1/2 hr
The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:
- about 3 1/4 lbs of pork side ribs
- 1 – 2 large bay leaves
- 2 – 3 whole cloves
- 1 tsp chili flakes
- 12 black peppercorns
- 1 tsp mustard seeds
Glaze Ingredients: yields 1/2 cup
- 3 – 5 heaping tbsp Haskapa Jalapeño Haskap Relish
- 1 1/2 – 2 tbsp apple cider
- sprinkling of freshly ground black pepper
- sprinkling of sea salt
- 2 – 3 squirts of Manuka Smoke Concentrate
- Have ready, a large pot of boiling water on the stove.
- Season the boiling water with bay leaves, whole cloves, chili flakes, mustard seeds, and peppercorns.
- Note: You can add in any, or all of the optional items listed.
- Place ribs into the pot of boiling water, and if needed, you can cut a large slab into manageable pieces.
- Cover the pot with a lid and bring water back up to a boil, as quickly as possible. Then, allow ribs to simmer until they reach the desired degree of tenderness you require – approximately 1 hr, or slightly more.
- When the ribs have reached the point where they are about ready to fall off the bone, remove from the heat and remove from the water. Transfer ribs into a large roasting pan, lined with parchment.
- For the glaze, combine in a small blender, the 5 heaping tbsp of Haskapa Jalapeño Haskap Relish, apple cider, freshly ground pepper & sea salt. Pulse several times until smooth.
- Note: The overall yield of the glaze should be between 1/4 & 1/2 cup.
- Transfer glaze to a small bowl and spray with manuka smoke concentrate. Stir through. Taste & adjust seasonings, if desired.
- My ribs were cooked to my requirements in 1 hr 15 min, at which point I removed them to a baking sheet lined with parchment.
- Tip: I save the flavorful cooking water for future use in soups & stews, or to flavor other dishes.
- Preheat oven to 350 degrees F.
- Using a pastry brush, generously apply the glaze, coating the back sides of the ribs first, and then flip them over and repeat glazing on the top side.
- Place into preheated oven and allow glaze to caramelize on the ribs. Check the ribs after about 10 min. Repeat application of glaze once or twice while the ribs are cooking in the oven, checking every 10 min to be sure the ribs aren’t burning.
- After 20 – 30 min of re-glazing, the ribs should be a nice, deep color, glossy and beautiful. At this point, and to complete the caramelization process, broil ribs on high heat for 2 or 3 min with the oven door ajar.
- Note: Keep an eye on the ribs to make sure they do not burn. A light char is okay, but keep it light.
- Remove ribs from oven and allow to sit for a few min before cutting the strips of ribs into serving pieces.
Such a gorgeous flavor these tender pork side ribs have with a crispy & sticky glazed crust, so flavorful & caramelized to perfection. These couldn’t be any tastier!
I really hope you try this recipe for how to cook Jalapeño Haskap Glazed Pork Side Ribs and enjoy the tasty, gooey goodness of this amazing glazed pork rib dish.
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