Jalapeno Cream Cheese Baby Back Rib Pinwheels Recipes

JALAPENO CHEESE CRISPS

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper.
• Sprinkle the jalapeno slices around one of the prepared baking sheets in a single layer. Bake for 7 to 9 minutes; this will remove some of the moisture from the jalapeno and help ensure your cheese crisps live up to the crisp in their name. Transfer to a bowl.
• Meanwhile, mix the cheeses together in a medium bowl.
• Using a tablespoon measure, spoon mounds of the cheese mixture onto the lined baking sheets, 1 to 1 1/2 inches apart from each other. Press a jalapeno slice into the center of each mound. Bake until golden and crisp, 10 to 12 minutes.
• Allow the crisps to cool slightly before handling, then serve. Or let cool completely and store in an airtight container.

JALAPENO CREAM CHEESE BABY BACK RIB PINWHEELS

Steps:

• Marinade the ribs in olive oil, salt, garlic powder for at least 2 hours in the fridge. You can go for as long as overnight if you wish. The longer the better, I say. Reasonably of course.
• Preheat the oven to 300°F.
• Toast the 3 slices of bread.
• Lay the ribs out on a baking sheet.
• Cut off the crusts from the bread slices. Spread cream cheese on the pieces of toast and cut them in half, not diagonally. Arrange them along the ribs.
• Arrange pieces of pickled jalapeño peppers side-by-side along the length of the ribs on top of the cream cheese.
• Roll the ribs up keeping the bread slices in place so they form a pinwheel.
• Use some clean twine or whatever else you can find (rubber bands not recommended) to secure the ribs rolled up and place them flat on the baking sheets.
• Place in oven and cook for about 60-90 minutes (until they are done).
• Goes good with steamed vegetables and rice.