
Flanken cut beef ribs with chipotle mezcal glaze
These flanken cut beef ribs are made for the grill, and cook to perfection (complete with crispy charred edges) in a matter of minutes.
Truly, pepper jelly is a utility player. Mixed with cream cheese, you have an instant tangy dip. Add it to a cheese board for a sweet/heat pairing. Heck, I’ve even seen some folks eat it over ice cream.
Made with varying levels of spice, pepper jelly really comes into it’s own when you use it as a meat glaze. I love it for ribs but it would work perfectly on a ham, too. What makes my pepper jelly so different is the addition of dried hibiscus flowers, also known as jamaica flowers. These dried petals are often used to make a refreshing non-alcoholic Mexican tea, and they have the most intense crimson pink color.
Because hams and pork ribs look extra delectable when they have a vibrant red hue, I felt it was a pretty solid idea to bump up the appearance of the jelly using a natural color (which doesn’t really impart any flavor). Jamaica flowers are sold in Mexican grocery stores and online, but if you can’t find them or prefer not to use them, you can simply omit them from the recipe and you’ll still have a tangy, sassy pepper jelly product!
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These flanken cut beef ribs are made for the grill, and cook to perfection (complete with crispy charred edges) in a matter of minutes.
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