I used slightly over two pounds of bone-in country pork ribs and half of the amounts for the sauce. Note: I used a Sam Adams juniper beer. The ribs were extremely tender, slightly spicy hot, and wonderfully flavorful. Next time I will make the full amount of sauce and leave a few seeds in the jalapenos. Yum! Thank you for sharing the recipe!
We really enjoyed these short ribs. The sauce is very flavorful and a little spicy -- not too much though. The only change I made was to omit the green bell pepper, add a little more tomato sauce and I cooked these short ribs in my slow cooker. Served these ribs and this delicious sauce over rice. Will definitely make them again. Made for PRMR, May, 2014.
These were delicious...I cut the recipe down to 2 servings...wasn't sure if the ribs were to be boneless but that's what I used...I cooked them the full 2 1/2 hours...they were nice and tender and full of flavor...you get the heat but just a touch of it...there's not enough sauce to use over rice...so I served it next to horseradish mashed potato's...and a side of broccoli...thanks for sharing your recipe...=)