3 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

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!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Susie D January 10, 2015

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.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Nancy's Pantry May 22, 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...=)

0 people found this helpful. Was it helpful to you? [Yes] [No]
teresas May 13, 2014
Jalapeno and Beer Baked Short Ribs