Pineapple Habanero Ribs
These fall-off-the-bone pineapple habanero ribs are baked, then glazed with a slightly sweet and a little spicy barbeque sauce. Cut two pieces of heavy duty foil about 24 inches long.
- 3 pounds Loin Back Ribs
- 1 teaspoon Kosher Salt
- 1 teaspoon Garlic Powder
- ¼ teaspoon Black Pepper
- 1 cup Plain Barbeque Sauce (Use your favorite brand)
- ½ cup Pineapple Juice
- 1 tablespoon Habanero Hot Sauce (Use a vinegar based habanero pepper sauce)
- You will also need: Heavy duty aluminum foil, Large baking sheet, Basting brush, Tongs, to turn the ribs
- Preheat oven to 350°F
- Add the salt, garlic powder and black pepper to a small bowl, stir to combine.
- Cut two pieces of heavy duty foil about 24 inches long. Place one piece vertically on a large baking sheet. Then place another piece on top, horizontally. They should make a cross. Next, place the ribs in the center of the foil, horizontally.
- Sprinkle the ribs on both sides with the prepared seasoning mix.
- Bring in the top piece (horizontal) in to cover the ribs. Then bring up both ends of the vertical piece so they join. Fold them down a couple of times to make a packet.
- Bake the ribs for 2 hours.
- Make the pineapple habanero barbeque sauce: Add the barbeque sauce, pineapple juice and habanero hot sauce to a small saucepan.
- Heat the  sauce over medium heat, stirring frequently to avoid sticking. Let the sauce come to a gentle simmer and cook for 5-6 minutes, until the ingredients are incorporated and it thickens up a little, stirring frequently.
- Lower the heat to low and keep the sauce warm until the ribs are ready. Stir occasionally. Reserve about ¼ cup of the sauce for serving.
- Remove the ribs from the oven and carefully open the foil packet. Fold the foil down so the ribs remain uncovered.
- Turn the ribs so that the underside is up. (note the ribs should be very tender and could fall apart while turning, use tongs to support).
- Use a silicone brush to apply about a ¼ cup of the prepared pineapple habanero barbeque sauce on the ribs.
- Bake them for 10 minutes. Carefully turn the ribs again and brush the top side with half the remaining barbeque sauce.
- Bake them another 10 minutes. Brush the ribs one more time with the remaining sauce and bake another 10 minutes.
Place one piece vertically on a large baking sheet. Then place another piece on top, horizontally. Next, place the ribs in the center of the foil, horizontally.
Sprinkle the ribs on both sides with the prepared seasoning mix. Bring in the top piece (horizontal) in to cover the ribs.
Then bring up both ends of the vertical piece so they join. Fold them down a couple of times to make a packet.
Make the pineapple habanero barbeque sauce: Add the barbeque sauce, pineapple juice and habanero hot sauce to a small saucepan. Heat the sauce over medium heat, stirring frequently to avoid sticking. Let the sauce come to a gentle simmer and cook for 5-6 minutes, until the components are incorporated and it thickens up a little, stirring frequently.
Lower the heat to low and keep the sauce warm until the ribs are ready. Reserve about ¼ cup of the sauce for serving.
Remove the ribs from the oven and carefully open the foil packet. Fold the foil down so the ribs remain uncovered. Turn the ribs so that the underside is up. (note the ribs should be very tender and could fall apart while turning, use tongs to support).
Use a silicone brush to apply about a ¼ cup of the prepared pineapple habanero barbeque sauce on the ribs. Carefully turn the ribs again and brush the top side with half the remaining barbeque sauce.
Brush the ribs one more time with the remaining sauce and bake another 10 minutes.
