Pineapple Habanero Sticky Ribs

  • By: Jack Mancuso

Pineapple Habanero Sticky Ribs - Cuso Cuts

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

  1. Remove the silver skin from the back of the ribs.
  2. Slice them into singles using a Chef’s Knife for easy cutting.
  3. Sprinkle Cuso’s Spicy Garlic Buffalo Rub
  4. Place the ribs on a hot charcoal grill
  5. Sear them on all sides
  6. 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
  7. Simmer for 1 hour
  8. During your commercial break, start making the pineapple-habanero sauce.
  9. Grill the pineapple and hot peppers so they have char marks
  10. Cut up the pineapple into small chunks
  11. Put them in a large mixing bowl with the peppers, green onion, and one cup of water.
  12. Use an immersion blender to combine thoroughly
  13. 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.


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