Habanero Honey Glazed Pork Ribs
Make these pork ribs for your favorite pepper-holic: they’ll love the heat of the habanero peppers, the sweetness of the honey and pineapple juice, and loads of spices.
- ¼ cup brown sugar
- 1 teaspoon cumin
- 1 teaspoon Chinese 5-spice powder
- 1 teaspoon garlic powder
- 1 Tablespoon Kosher salt
- 1 Tablespoon freshly ground black pepper
- 1 rack pork baby back ribs (4 pounds)
- 4 Tablespoons (½ stick) Challenge Dairy Butter
- ½ cup honey
- ¼ cup pineapple juice
- 2 habanero peppers, minced
- 1 Tablespoon apple cider vinegar
1Preheat oven to 300°F.
2Combine brown sugar, cumin, 5-spice powder, garlic powder, salt and pepper in a small bowl. Place ribs on a sheet of foil large enough to wrap around the rack. Pat dry rub all over both sides of meat, leaving ribs meat side down. Tightly wrap up the foil to make a packet, then place on a metal rack set over a baking sheet. Bake ribs for 5-6 hours, or until fork tender.
3When ribs are close to being done, make glaze. Melt butter in a small saucepan over medium heat. Add honey, pineapple juice, and peppers. Bring to a simmer and cook 8-10 minutes until thickened. Remove from heat and stir in vinegar.
4Remove ribs from the oven and carefully open the foil packet. Transfer ribs to a clean foil-lined baking sheet. Brush both sides of ribs generously with glaze and broil until edges are caramelized, 3-5 minutes. Remove from oven and brush with more glaze. Let rest 10 minutes before slicing.