Baked pineapple habanero ribs that fall off the bone are coated with a mildly sweet and slightly spicy barbecue sauce.
Making the sauce is quite easy: just mix pineapple juice, habanero pepper spicy sauce, and regular barbecue sauce.
We achieve fall-off-the-bone delicious ribs by cooking them for a long time, but the preparation is easy and the rest is hands-off!
PINEAPPLE HABANERO RIBS INGREDIENTS
- 2-3 pounds Loin Back Ribs (1 large slab)
- 1 teaspoon Kosher Salt, or to taste
- 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, or to taste (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
PREP THE RIBS
Warm up the oven to 350°F.
In a small bowl, add the salt, black pepper, and garlic powder. Stir to mix.
Cut two 24-inch-long sections of sturdy foil.
Arrange one piece on a large baking sheet, vertically. Next, lay a second sheet horizontally on top. They ought to form a cross. Next, arrange the ribs horizontally in the foil’s middle.
Apply the prepared spice mixture to the ribs on both sides.
Place the horizontal top piece over the ribs. Next, raise the vertical piece’s two ends so that they connect. To form a package, fold them down a few times.
For two hours, bake the ribs.
PINEAPPLE HABANERO BARBEQUE SAUCE
There’s no rush to start this sauce because the ribs need to simmer for two hours. Don’t start the sauce until the ribs are just about 20 minutes from done.
- In a small saucepan, combine the habanero spicy sauce, pineapple juice, and barbecue sauce. To keep the sauce from sticking, cook it over medium heat and whisk often.
- Bring the sauce to a boil and cook, stirring constantly, for 5 to 6 minutes, or until the ingredients are well combined and it slightly thickens.
- Once the ribs are done, reduce the heat to low and keep the sauce warm. To ensure that the pineapple habanero sauce isn’t clinging to the pan’s bottom, give it a couple fast stirs.
- To serve, set aside approximately ¼ cup of the sauce.
GLAZE THE RIBS
- After taking the ribs out of the oven, cautiously open the foil wrapper. Be careful—there’s a lot of steam buildup inside!
- To keep the ribs exposed, fold the foil downward. Flip the ribs over so the underside faces upward. The ribs ought to be extremely fragile and may break apart during rotation.
- To flip the ribs, use two tongs. Using the tongs, grab each end of the ribs and place them in the center of the rack to give them support. Next, flip the ribs.
- Apply approximately a quarter cup of the ready-made pineapple habanero barbecue sauce on the ribs using a silicone brush. For ten minutes, bake them.
- Turn the ribs over carefully once more, then spray half of the leftover barbecue sauce on the top side. Give them ten more minutes in the oven.
- After applying the leftover sauce to the ribs once more, bake them for an additional ten minutes.
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Pineapple Habanero Ribs
Baked pineapple habanero ribs that fall off the bone are coated with a mildly sweet and slightly spicy barbecue sauce.
- 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
- Additionally, you’ll need to use tongs to flip the ribs, a large baking sheet, basting brush, and heavy-duty aluminum foil.
- Warm up the oven to 350°F.
- In a small bowl, add the salt, black pepper, and garlic powder. Stir to mix.
- Cut two 24-inch-long sections of sturdy foil. Arrange one piece on a large baking sheet, vertically. Next, lay a second sheet horizontally on top. They ought to form a cross. Next, arrange the ribs horizontally in the foil’s middle.
- Apply the prepared spice mixture to the ribs on both sides.
- Insert the horizontal top piece so that it covers the ribs. Next, raise the vertical piece’s two ends so that they connect. To form a package, fold them down a few times.
- For two hours, bake the ribs.
- Prepare the pineapple-habanero barbecue sauce by mixing: In a small saucepan, combine the habanero spicy sauce, pineapple juice, and barbecue sauce.
- To keep the sauce from sticking, cook it over medium heat and whisk often. Bring the sauce to a boil and cook, stirring constantly, for 5 to 6 minutes, or until the ingredients are well combined and it slightly thickens.
- Once the ribs are done, reduce the heat to low and keep the sauce warm. Stir from time to time. To serve, set aside approximately ¼ cup of the sauce.
- After taking the ribs out of the oven, cautiously open the foil wrapper. To keep the ribs exposed, fold the foil downward.
- Flip the ribs over so the underside faces upward. (Note: Use tongs to hold the ribs as they may break apart after turning; they should be extremely sensitive).
- Apply approximately a quarter cup of the ready-made pineapple habanero barbecue sauce on the ribs using a silicone brush.
- For ten minutes, bake them. Turn the ribs over carefully once more, then spray half of the leftover barbecue sauce on the top side.
- Give them ten more minutes in the oven. After applying the leftover sauce to the ribs once more, bake them for an additional ten minutes.
There’s no rush in starting the sauce because the ribs will be cooking for two hours. Do not begin the sauce until the ribs have cooked for perhaps 20 minutes or so.