Ingredients

For Ribs and Marinade: 4 pounds beef back ribs, choice grade or better, cut about 6 inches wide 2 teaspoons olive oil 3 jalapeno chiles, minced 3 shallots, minced 3 garlic cloves, minced 1 1/2 cups freshly squeezed orange juice 1 cup apple cider vinegar 1/4  cup dark molasses For the Corn Bread: 1 tablespoon baking powder 1 cup cornmeal, preferably stoneground 2 eggs, lightly beaten 1 cup sour cream 1 cup canned creamed corn 1/4 cup melted butter 1 cup grated cheddar cheese 1 poblano chile, roasted, peeled, seeded, and diced 2 tablespoons vegetable oil 4 red serrano or jalapeno chiles, for garnish (optional) 4 sprigs parsley, for garnish (optional)

Description

Orange-Jalapeno Beef Back Ribs With Cheddar-Poblano Corn Bread, Recipe

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