Grilled Jalapeño Ribs

March brings an endless lineup of college basketball games, and that means one thing—your game day spread needs to deliver. While wings and chips are staples, nothing gets the crowd fired up like fall-off-the-bone ribs with a fiery kick.

Grilled Jalapeño Ribs pack heat, smoke, and spice in every bite. A bold rub lays the foundation, followed by a jalapeño-infused sauce that caramelizes perfectly over an open flame. Each bite balances smoky depth with just enough heat to keep things interesting, making them the perfect addition to a tournament watch party.

Fire up the grill, grab your favorite beverages, and get ready to enjoy the madness of March with ribs that bring big flavor to the big games.

Serves: 4

Grilled Jalapeño Ribs Ingredients

• 4 teaspoons brown sugar
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon pepper
• 1/8 teaspoon garlic powder
• 3-1/2 to 4 pounds pork spareribs

Jalapeño Barbecue Sauce

• 2 cans (8 ounces each) tomato sauce
• 2/3 cup packed brown sugar
• 1/3 cup lemon juice
• 1/4 cup Worcestershire sauce
• 1 small onion, finely chopped
• 2 jalapeño peppers, seeded and finely chopped
• 2 teaspoons beef bouillon granules

Grilled Jalapeño Ribs Directions

1. In a small bowl, combine the first six ingredients; rub onto both sides of ribs. Note: It is not necessary to apply the dry rub hours beforehand; applying just before cooking yields the same results.
2. Prepare the grill: Place a drip pan filled with water in the barbecue - the ribs will cook above it. If using a gas grill, place the pan to one side and light half of the burners. If using charcoal, get the coals hot and spread them out from the middle, creating a well for the drip pan to sit in.
3. Check the grill to see if it's reached the proper temperature, 200 degrees F. Place the ribs on the grill over the drip pan, close the barbecue lid, and cook for about 1 1/2-2 hours at 200 degrees F. Turn the ribs every 20-30 minutes, adding coals or adjusting the gas to maintain a steady 200 degrees F. Some fluctuation is okay (and unavoidable if using charcoal). Still, the goal is to stay between 190 degrees F and 220 degrees F.
4. Meanwhile, combine the sauce ingredients in a large saucepan; simmer, uncovered, for 30-40 minutes or until thickened.
5. Begin basting ribs with sauce in the final 10 minutes of grill time (after about 1 1/2 hours). Any earlier, and the sauce will simply dry out. Note: The USDA states that pork should be cooked to an internal temperature of 160 degrees F. It is difficult for the meat to retain its juices at this temperature (145 degrees F will produce deliciously moist and juicy ribs), but if you are concerned about safety, follow the USDA guidelines and be aware that the ribs will be on the dry side.
6. Once the ribs are cooked, wrap them tightly in aluminum foil and place them inside paper bags. Set aside for 30 minutes to allow them to steam and tenderize the meat further without overcooking.
7. Remove and serve with the remaining sauce on the side.

Taken from TasteOfHome.com