to 4 tbsp. canned sliced jalapeño peppers, drained*
2
tsp.
bottled minced garlic
1
tsp.
dry mustard
Directions
Cut ribs into serving-size pieces. Stir together black pepper and salt in small bowl. Rub onto surface of ribs.
In small saucepan, stir together ketchup, molasses, jalapeño peppers, garlic and mustard. Cook and stir over low heat 10 minutes.
Coat grill rack with nonstick cooking spray. Preheat grill to medium indirect heat. Place meat on grill rack. Cover and grill 1 to 1 1/4 hours or until ribs are tender. About 10 minutes before ribs are done, generously brush with ketchup mixture; continue grilling 5 to 10 minutes more or until ribs are glazed.
*Use caution when handling hot peppers. Wear disposable gloves or wash hands thoroughly in hot, soapy water.
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