Jalapeño Honey Ribs
- In a medium saucepan, bring the beef broth and ribs to a boil, reduce heat. Cover and simmer 1 ½ hours. Reserve.
- Heat a grill pan over high heat. In a medium bowl, combine the red onion, jalapeños, cherry tomatoes and olive oil. Toss until coated. Grill vegetables until charred. Stem the jalapeño. Remove seeds (optional).
- In a blender, puree the charred vegetables and remaining ingredients.
- Grill ribs, baste with glaze. Serve with remaining glaze.
Recipe Courtesy of Chef Michelle,
ALDI Test Kitchen