Dinner: Ribs with Hot-Pepper-Jelly Glaze

This recipe includes superfoods such as:

Sesame Seeds, Lemon, Miso

Health benefits of Ribs with Hot-Pepper-Jelly Glaze

Sesame seeds help with progesterone balance. Lignans found in in sesame seeds help to prevent excess estrogen production. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Miso is extremely nutrient-dense and believed to alkalinize the body and stop the effects of carcinogens in the system.

Ingredients

2 tablespoons coriander seeds
1 teaspoon dried orange peel
1/4 cup dark brown sugar
2 tablespoons chile powder
1 tablespoon garlic powder
1 tablespoon onion powder
Kosher salt
Freshly ground pepper
4 English-cut beef short ribs, about 6 inches long (3 pounds)
2 racks baby back ribs (6 pounds), membranes removed
2 racks spareribs (4 pounds), membranes removed
1 1/2 cups hot red pepper jelly
1/4 cup white miso
1/4 cup fresh lemon juice
2 tablespoons Sriracha (or to taste)
Sesame seeds and chopped scallions, for garnish

Instructions

In a spice grinder, grind the coriander and orange peel. Add the sugar, chile powder, garlic powder, onion powder and 1 tablespoon each of salt and pepper; pulse to combine. Rub the spice mix over the ribs and place in a large roasting pan. Cover and refrigerate overnight.
Preheat the oven to 325 °. Put the short ribs in a small baking dish and cover with foil. Roast for 30 minutes.
Put the baby back ribs and spareribs on 2 rimmed baking sheets and cover with foil. Roast all of the ribs until tender, about 2 hours longer. Carefully pour the pan drippings into a medium bowl and skim off the fat. Reserve 1 1/2 cups of the drippings and discard the rest.
Meanwhile, in a saucepan, combine the pepper jelly with the miso, lemon juice, Sriracha and the reserved pan juices. Simmer the glaze for 5 minutes, whisking.
Light a grill. Arrange all of the ribs on the grill and cook over moderately high heat, turning and brushing with half of the glaze, until nicely caramelized, about 15 minutes. Transfer the ribs to a work surface. Cut the baby back and spareribs in between the bones and slice the short ribs. Garnish with sesame seeds and scallions and serve the ribs with the remaining glaze on the side.

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