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Candied Jalapeño Spare Ribs
45 mins
These high-protein spare ribs are pressure-cooked until tender and finished with a sweet and spicy cherry habanero glaze. Topped with "cowboy candy" (candied jalapeño seasoning), this meal offers a bold flavor profile that supports a wellness-focused or GLP-1 lifestyle.
Ingredients
- Spare ribs
- Pikliz or cabbage slaw (for serving)
- **Seasonings & Sauce:**
- Cowboy candy
- Yard bird shake (or any BBQ seasoning)
- Yellow mustard (for binding)
- Worcestershire sauce
- Onion powder
- Garlic powder
- Chicken bouillon
- Black pepper
- Smoked paprika
- Badia Everything Mushroom
- Goya Sazonador Total seasoning
- Dash Extra Spicy Seasoning Blend
- Brown sugar
- **BBQ Sauce:**
- 1/2 cup Kosmos Cherry Habanero
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp ginger
- 1 tbsp of the seasoning blend
Instructions
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1
Place the ribs in a large bowl and coat them with yellow mustard and Worcestershire sauce to act as a binder.
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2
In a separate bowl, combine the cowboy candy, yardbird shake, onion powder, garlic powder, chicken bouillon, black pepper, smoked paprika, Everything Mushroom, Sazonador Total, extra spicy blend, and brown sugar.
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3
Do 2 tbsp of the cowboy seasoning + yardbird shake and then start with a teaspoon of every other seasoning and build the blend to your liking.
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4
Generously coat the ribs with the seasoning blend.
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5
Place the seasoned ribs into the Instant Pot and use the specific Rib setting to cook.
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6
While the ribs cook, whisk together the cherry habanero sauce, soy sauce, honey, ginger, and one tablespoon of the seasoning blend to create the glaze.
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7
Once the ribs are done, brush them with the BBQ sauce and top with a little more seasoning. Broil for a few minutes.
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8
Serve the ribs over a bed of Pikliz or fresh cabbage slaw.