Pineapple Habanero Sticky Ribs
By: Jack Mancuso
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.
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