Smithfield BBQ Rib Jalapeno Poppers
1 rack Smithfield® St. Louis Style Pork Spareribs 3 tablespoons BBQ seasoning blend 1 can Budweiser Beer, divided 1 (8-oz.) pkg. light cream cheese 1 cup (4 oz.) shredded sharp Cheddar cheese 12 large fresh jalapeño chiles, cut in half lengthwise with seeds removed 12 slices Smithfield® Hickory Smoked Bacon, cut in half 24 wooden picks 1. Heat oven to 350oF. Cover baking sheet with aluminum foil. Rub ribs with favorite BBQ seasoning; place, meaty side up, on foil; pour 3/4 cup beer over ribs. Cover pan tightly with foil and roast 1 hour. Remove foil and roast an additional 30 to 60 minutes until tender. 2. Let ribs cool slightly, remove meat from 1/2 the rack and chop (about 1 cup meat). 3. Heat oven to 425 F. Cover baking sheet with aluminum foil. Beat cream cheese until creamy. Stir in Cheddar cheese and chopped pork; mix well. 4. Press spoonful of pork and cheese mixture onto each jalapeño half. Wrap each with half slice of bacon; secure with wooden picks and place on baking sheet with filling side up. 5. Bake at 425 F. until bacon is crisp, 15 to 20 minutes. Makes: 24 poppers Prep Time: 30 minutes Cook Time: 2 hours and 25 minutes Tip: Recipe can be doubled to use the entire rack of ribs, or just eat the second half for lunch, dinner or a snack.