STREAMING NOW: Taste in Translation

Spicy Picante Ribs

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Pace Picante Sauce works well for this, I also used a very hot salsa that I canned last fall, I have made these ribs using both homemade salsa and the Pace Picante sauce, using the Pace Picante Sauce you will get a nice mild burn after eating a few :) --- the ribs are fully cooked before marinating them, plan ahead there is an 8-24 marinating time --- for the very best flavor I strongly suggest to prepare the sauce up to 3 days ahead and refrigerate the flavors in strongly intensify --- these are very good”
READY IN:
24hrs 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the ribs in a large pot then cover with water; bring to a boil.
  2. Add in the juice from 1 lemon to the water.
  3. Simmer the ribs over medium-low heat for about 1 hour or until the meat is tender.
  4. Drain and cool the ribs.
  5. Place the cooled ribs in one or two heavy resealable plastic bag/s.
  6. In a medium saucepan heat oil over medium heat; add in onion and cook stirring for about 4 minutes.
  7. Add in garlic and jalapeno peppers and cook stirring for 1-2 minutes.
  8. Add in all remaining ingredients; bring to a boil over medium heat.
  9. Reduce the heat to low and simmer for 45 minutes, stirring occasionally.
  10. Season with Tasasco for more heat if desired.
  11. Cool the sauce slightly then pour over the ribs in the bag; seal bag and turn to coat.
  12. Refrigerate for 8-24 hours (turning the bag a few times during refrigeration time).
  13. Preheat grill to medium the grease the grates.
  14. Remove the ribs from bag, then grill a few minutes on each side until lightly browned (or you may broil in the oven).
  15. Delicious!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: