Smokey BBQ Pepper Jelly Pork Ribs

The perfect combo of sweet and heat with a shimmering lacquered glaze makes these barbecued Pepper Jelly Pork Ribs irresistible.

INGREDIENTS

• 2 x racks St Louis cut pork ribs
• 4-6 tablespoons of rib seasoning
• 4 tablespoons butter
• 4 tablespoons brown sugar
• 1/2 cup Hibiscus pepper jelly

DIRECTIONS

1. Fire up a smoker until it's holding temperature at 225-250f degrees.
2. Trim the pork ribs of any excess flaps and fat. Remove the membrane from the back using a paper towel to grip, then pull. Season the under (or bone) side of the ribs with the pork seasoning, then flip both racks over and season generously on the meat side, ensuring the surface is well coated.
3. Allow the seasoning to sit for 15-20 minutes so that the meat "sweats" and the rub becomes a paste that is well adhered to the surface.
4. Place the racks meat side up in the smoker, and cook for three hours.
5. Layer two pieces of aluminum foil, then scatter half the butter and half the sugar along the surface. Place one rack of ribs meat side down onto the mixture, and then seal tight. Repeat with remaining rack.
6. Place the ribs back in the smoker, meat side down. Cook a further two hours.
7. Unwrap both racks carefully, as liquid will accumulate in the foil. Remove them gently and place them back onto the smoker directly, meat side up.
8. Use a pastry brush to brush/paint the pepper jelly across the surface, making sure to get in between the rib bones and cover thoroughly. Cook a further 10-20 minutes until the jelly has "set' and gelled in place.
9. Remove the ribs from the smoker, and rest before serving.

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