Strawberry Jalapeño Ribs with Jolly Good Strawberry Soda
These ribs start with an overnight bath in Jolly Good Strawberry Soda, which tenderizes the meat and lays down a subtle fruity backbone before the smoke ever touches them. From there it's a classic pitmaster build: a Brew City Mustard slather, a heavy coat of Blue Ribbon Competition Style Rub, and hours of low-and-slow smoke with an apple cider vinegar spritz to keep everything glistening. The finish is where they earn their name. A glaze of Candied Jalapeno Wing Sauce plus fresh strawberries and thin-sliced jalapeno gives you that sweet-then-heat one-two punch in every bite. Moderate effort, unforgettable payoff.
Strawberry Jalapeño Ribs with Jolly Good Strawberry Soda
PS Seasoning
4
15 minutes
6 hours
Soda-brined ribs with a sweet strawberry glaze and a slow-building jalapeño kick. A backyard showstopper that tastes like competition day.
Ingredients
6 Cans – Jolly Good Strawberry Soda
2 Racks – Pork Back Ribs
½ Cup – Brew City Mustard
1 Cup – Blue Ribbon Competition Style Rub
Apple Cider Vinegar Spray
1 Cup – Candied Jalapeño Wing Sauce
8 – Strawberries, Sliced
1 – Jalapeño, Thinly Sliced
Directions
Remove the membrane from the underside of the ribs and trim as needed.
Place the ribs in a brine bag and pour in the Jolly Good strawberry soda. Marinate in the fridge for at least 12 hours, up to 24.
Remove the ribs from the brine and pat dry with a paper towel.
Preheat smoker to 275 degrees.
Slather the ribs with the Brew City Mustard and then season generously on all sides with Blue Ribbon Rub.
Let the ribs sit at room temperature for 20 minutes to help the seasoning adhere.
Place the ribs on the smoker, meat side up.
Smoke for 4-6 hours, spritzing with apple cider vinegar every hour, until your desired tenderness is reached.
Baste ribs with Candied Jalapeño Wing Sauce and then top with sliced strawberries and jalapeños.
Smoke an additional 10 minutes.
Remove the ribs from the smoker and rest 10 minutes before serving.
