Louisiana Pepper Jelly Glazed Ribs

This recipe doesn't require much time on the grill. Most of the work is done in the oven, then the ribs are finished on the grill. First, they're dry rubbed with Quebec Beef Spice. This blend is a combo of sugar, garlic, salt, pepper and coriander. It's the coriander that lends a really unique layer to this recipe. The ribs are then finished on the grill with a Pepper Jelly glaze that caramelizes to a sweet-crunchy finish.


2 racks pork baby back ribs

2 oz Quebec Beef Spice

1/4 cup dark brown sugar

8 oz jar Louisiana Sweet Pepper Jelly

Pecan Oil or Avocado Oil


Remove the silvery membrane from the concave (bony) side of the racks of ribs. Combine the Quebec Beef Spice and brown sugar. Rub the racks with this combination and place on two rimmed baking sheets. Cover with foil and refrigerate for 24 hours. 

Preheat oven to 325 degrees. Bake the covered ribs for 2.5 hours. Reserve 1 cup of the pan drippings and pour into a pan. Add the pepper jelly and simmer until slightly reduced for about five minutes. 

Heat grill to moderate-high heat. Brush with Pecan Oil or Avocado Oil (either is a good choice for high heat cooking.) Grill the ribs, turning and brushing with the pepper jelly glaze until caramelized--about 15 minutes.

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