Recipes · Cooking tips · Techniques

Pineapple Habanero Ribs

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.

 

The sauce is super simple to make: plain barbeque sauce is combined with pineapple juice and habanero pepper hot sauce.

 

The ribs do take a while to cook – that’s how we get them fall-off-the-bone good – but the prep is simple and the rest is hands off!​

 

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To make these pineapple habanero ribs you will need

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

 

Pineapple habanero ribs on a wood cutting board.

 

Prep 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 piece) over 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

The ribs need to cook for 2 hours, so there’s no hurry in getting this sauce going. Wait until there’s only 20 minutes or so cooking time on the ribs to start the 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. Give the pineapple habanero sauce a quick stir a few times to make sure it’s not sticking to the bottom of the pan.

 

Reserve about ¼ cup of the sauce for serving.

 

Finish the Ribs

Remove the ribs from the oven and carefully open the foil packet. There is a lot of steam accumulated in there, take care!

 

Fold the foil down so the ribs remain uncovered. Turn the ribs so that the underside is up. The ribs should be very tender and could fall apart while turning.

 

Use two tongs to turn the ribs. Grab each end of the ribs with the tongs placing them towards the middle of the rack to provide support. Then turn the ribs over.

 

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.

 

Pineapple habanero ribs, sliced on a wood cutting board.

 

Here are a few more deliciously different dinner ideas:

 

 

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.
Prep Time10 mins
Cook Time2 hrs 30 mins
Course: Main Course
Cuisine: American
Keyword: baked ribs
Servings: 4
Calories: 621kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

The ribs need to cook for 2 hours, so there's no hurry in getting the sauce going. Wait until there's only 20 minutes or so cooking time on the ribs to start the sauce.

Nutrition

Calories: 621kcal | Carbohydrates: 34g | Protein: 42g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 148mg | Sodium: 1618mg | Potassium: 743mg | Fiber: 1g | Sugar: 27g | Vitamin A: 4.1% | Vitamin C: 4.1% | Calcium: 9.4% | Iron: 12.1%
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

 


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