Pineapple Habanero Sticky Ribs

Ribs can make for fun experiments. They adapt to so many flavors. Take, for example, nacho ribs or Nashville hot barbecue ribs. Two totally different flavor profiles, with a delicious result. Today I’m sharing with you my Pineapple Habanero Sticky Ribs. You can’t go wrong with a little sweet and a little heat. Tip from Jack’s Kitchen: You know you have a perfect rib when the meat falls off the bone, and the bone is still moist Pineapple Habanero Sticky Ribs Ingredients 12 Ribs (3 people) Cuso’s Spicy Garlic Buffalo Rub 2 tbsp Peanut oil  2 tbsp Soy sauce 2 cloves Garlic, minced 1 tbsp Ginger paste ⅔ cup Barbecue Sauce ½ cup Sesame sauce 2 cups Water (divided) 5 ⅔” thick pineapple slices 3 Orange Habanero peppers, halved 3 Jalapeno peppers, halved 1 Bundle of Green onions Sesame seeds Pineapple Habanero Sticky Ribs Instructions Remove the silver skin from the back of the ribs. Slice them into singles using a Chef’s Knife for easy cutting. Sprinkle Cuso’s Spicy Garlic Buffalo Rub Place the ribs on a hot charcoal grill Sear them on all sides Create the braising blend in a large iron pan with peanut oil, soy sauce, garlic, ginger paste, barbecue sauce, sesame sauce, and one cup of water Simmer for 1 hour During your commercial break, start making the pineapple-habanero sauce. Grill the pineapple and hot peppers so they have char marks Cut up the pineapple into small chunks Put them in a large mixing bowl with the peppers, green onion, and one cup of water. Use an immersion blender to combine thoroughly Place the ribs on a serving platter sprinkled with sesame seeds and drizzled with sauce. PitMaster’s Memo: Hot, Hot, Hot It’s generally not a good idea to figure out how hot a random pepper is by taking a bite. You might be in for an unpleasant surprise. To avoid such moments, the Scoville Scale was created. In 1912 a lab procedure came out that measured peppers by their heat. Until recently, we have some brave people to thank for the results. An individual tasted a pepper and noted how hot it was. That sample would then be diluted until the subject could no longer detect heat. This method was somewhat subjective. The alternative is determining a pepper’s Scoville rank by testing and measuring the alkaloids that create the hotness. This recipe uses Habanero peppers, considered extra hot (measuring 100,000-300,000 on the Scoville Scale). The Jalapeno is much milder, coming in at 2,500-5,000 Scoville. Looking for hot, Hot, HOT? A Ghost pepper measures over 1,000,00 on the scale, and the Carolina Reaper measures 1,641,300 Scoville Units. Sides Baked beans with bacon Butter braised baby potatoes Cheese grits Corn pudding Smoked Deviled Eggs Vegetable fried rice From the Bar Bourbon iced tea Caribean punch Chardonnay  Cucumber gin fizz Sparkling orange punch White Muscat