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Hot Pepper Jellies

100% Natural product made in Costa Rica

Spicy hot to enhance the flavor of your food

Parve Kosher certified product

Sticky pork ribs with Chile-Jelly Pineapple Glaze

 Sticky Pork-ribs with Chile-Jelly Pineapple Glaze

 

You need

5 a 6 baby pork ribs  

Worcestershire sauce (Lea & Perrins)

2 mashed garlics ajos

Salt and pepper

Preparation

Mash the garlic in a mortar or cutting board with a little bit of salt to make the job easier. Add the black pepper and make a paste.  

Spread the paste on every side of the ribs, put them in a plastic food bag. Add the worcerstershire and half a jar of Chile-Jelly Pineapple. Tightly close the bag and mix everything inside. Leave marinating por a couple of hours or overnight. 

Preheat the oven at 375 F. In the meantime brown the ribs in some hot oil. Once broiled se them in an oven pan or pyrex, cover them with aluminum paper and place them in the oven until they are nice and tender, turning them around once or twice, aproximately for one hour.

Once they´re done, take away de aluminum paper and add the rest of the Chile-Jelly Pineapple to the juices in the pan. 

Continue baking until they become golden brown and sticky. Serve them on a platter covering them with the juices left on the pan. 

Eat with your fingers if you like!