Total Time
24hrs 10mins
Prep 24 hrs
Cook 10 mins

Pace Picante Sauce works well for this, I also used a very hot salsa that I canned last fall, I have made these ribs using both homemade salsa and the Pace Picante sauce, using the Pace Picante Sauce you will get a nice mild burn after eating a few :) --- the ribs are fully cooked before marinating them, plan ahead there is an 8-24 marinating time --- for the very best flavor I strongly suggest to prepare the sauce up to 3 days ahead and refrigerate the flavors in strongly intensify --- these are very good

Ingredients Nutrition

Directions

  1. Place the ribs in a large pot then cover with water; bring to a boil.
  2. Add in the juice from 1 lemon to the water.
  3. Simmer the ribs over medium-low heat for about 1 hour or until the meat is tender.
  4. Drain and cool the ribs.
  5. Place the cooled ribs in one or two heavy resealable plastic bag/s.
  6. In a medium saucepan heat oil over medium heat; add in onion and cook stirring for about 4 minutes.
  7. Add in garlic and jalapeno peppers and cook stirring for 1-2 minutes.
  8. Add in all remaining ingredients; bring to a boil over medium heat.
  9. Reduce the heat to low and simmer for 45 minutes, stirring occasionally.
  10. Season with Tasasco for more heat if desired.
  11. Cool the sauce slightly then pour over the ribs in the bag; seal bag and turn to coat.
  12. Refrigerate for 8-24 hours (turning the bag a few times during refrigeration time).
  13. Preheat grill to medium the grease the grates.
  14. Remove the ribs from bag, then grill a few minutes on each side until lightly browned (or you may broil in the oven).
  15. Delicious!

Reviews

(1)
Most Helpful

thank you this is the recipe that i was looking for it has everything what i wanted to see in the sauce,and how to cook

rooster #3 August 05, 2008

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