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.

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