Southern Maryland Chronicle’s Recipe of the Week, Cowboy Candy Ribs by Nichole Dailey, brings a sweet-spicy twist to summer barbecues. This six-hour grilled dish, serving four, combines smoky jalapeños with tender St. Louis-style ribs for a flavor explosion Southern Maryland grillers will love.

Cowboy Candy Ribs Recipe

Prep Time: 15 Minutes Cook Time: 6 Hours Serves: 4 People

Ingredients

Cowboy Candy

• 10 jalapeños
• 1 1/2 cups light brown sugar
• 1 cup apricot preserves
• 1/4 cup apple cider vinegar
• 2 garlic cloves, minced
• 1/2 teaspoon freshly ground black pepper

Ribs

• 2 racks St. Louis-style ribs
• 1/2 cup yellow mustard
• 1/4 cup Traeger Anything Rub
• 2 tablespoons coarsely ground black pepper
• 1/2 cup cooked, chopped bacon

Steps

Make the cowboy candy:

• Preheat your smoker with the lid closed to 225°F; this will take about 15 minutes.
• Slice the jalapeños into ¼-inch thick rings and spread them out on a wire rack. Place the rack directly on the grill grate and smoke for 25 minutes.
• Meanwhile, in a medium saucepan, combine the sugar, preserves, vinegar, garlic, and black pepper.
• Transfer the smoked jalapeños to the saucepan, then place the pan over medium heat. Cook, stirring occasionally and adjusting the heat so that the mixture is simmering, until syrupy and thick, 8 to 10 minutes. Set aside 1 cup of the cowboy candy, including some of the syrup, for the ribs. Transfer the remaining to a heatproof container. Cover and refrigerate what you don’t use right away; it will keep for up to 2 months. If not making the ribs right away, cover and refrigerate the 1 cup of candy, too.

When ready to cook the ribs, heat the smoker with the lid closed to 225°F.

Make the Ribs

• If your butcher has not already done so, remove the thin papery membrane from the bone-side of the ribs by working the tip of a butter knife underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off. Coat the ribs on both sides with the mustard. Sprinkle the Traeger Anything Rub and the black pepper on both sides as well; the ribs should be amply coated.
• Place the ribs bone side down directly on the grill grate. Cook undisturbed for 3 hours. After 3 hours, brush the ribs with some of the syrup from the cowboy candy. Cook for another 20 minutes, then brush again. Continue cooking until syrup looks set and the internal temperature reaches 202°F.
• Transfer the ribs to a cutting board. Line a rimmed baking sheet with butcher paper or parchment for easy cleanup. Slice the racks into individual ribs, then transfer the ribs to a large bowl. Add the bacon and the remaining cowboy candy (the jalapeños plus any syrup) to the bowl and toss well. Transfer the ribs to the baking sheet, scraping the jalapeños and bacon from the bottom of the bowl onto the ribs.

Place the baking sheet on the grill grate and cook until the sauce is set and warmed through, 35 to 40 minutes. Enjoy!

Southern Maryland cooks can perfect Cowboy Candy Ribs by ensuring even jalapeño slices for consistent smoking. Extra cowboy candy adds zest to sandwiches or appetizers. This recipe, blending apricot sweetness with jalapeño heat, is ideal for backyard BBQs or game-day spreads. Find more grilling inspiration in the Southern Maryland Chronicle.

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