Ribs with Hot-Pepper-Jelly Glaze
Food and WineIngredients
- 2 tablespoons coriander seeds
- 1 teaspoon dried orange peel
- 1/4 cup dark brown sugar
- 2 tablespoons chile powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- kosher salt
- freshly ground pepper
- 4 English cut beef short ribs (about 6 inches long, 3 pounds)
- 2 baby back ribs (racks, 6 pounds, membranes removed)
- 2 spareribs (racks, 4 pounds, membranes removed)
- 1 1/2 cups pepper jelly (hot red)
- 1/4 cup white miso
- 1/4 cup fresh lemon juice
- 2 tablespoons sriracha sauce (or to taste)
- sesame seeds
- scallions
NutritionView more
PER SERVING *
Calories1170Calories from Fat840 |
% DAILY VALUE* |
Total Fat93g143% |
Saturated Fat38g190% |
Trans Fat |
Cholesterol220mg73% |
Sodium1170mg49% |
Potassium1020mg29% |
Protein48g94% |
Calories from Fat840 |
% DAILY VALUE* |
Total Carbohydrate32g11% |
Dietary Fiber5g20% |
Sugars17g34% |
Vitamin A |
Vitamin C |
Calcium |
Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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