Wow, thanks Joe! All these years I didn't think anyone was listening. :~0
My prob is my jalapenos are often left high and dry from all of the juice I steel. I just added some juice to a bowl of stew. The juice blends right in and adds that extra flavor and kik.
When I serve Chili to a crowd I always have chopped jalapenos, and that juice, as an optional addition. That way folks who need things mild can have it their way. And.. the rest of us can have it our way.
I also do a soy, or teriyaki sauce, jalapeno juice marinade for steaks. Just while they are coming to room temp does tha trick. I just add the jalapeno juice till the mixtrue tastes good. But... sometimes I end up drinking all of my mix and then have to make some more. :~)
The uses for pickled jalapeno juice are almost endless.
Oh, and those ribs sound great! Good idea!