Prep 20 mins
Cook 1 hr 42 mins
Another fine recipe I found in that Family Circle magazine (dang, that was a good issue!). I made this for company and it's easy to do ahead...just make the sauce and bake the ribs up to two days ahead and then refrigerate until you're ready to grill them. Use caution with the Habañero chile, it's pretty hot. I wear plastic gloves, the kind doctors use, and am careful not to touch my face. For the 'spicy brown mustard', I used Koop's Dijon because it's what I had on hand. Use whatever you want. The store I shop at is always having fantastic sales on large packages of country ribs so this was not only tasty to serve to my guests, it was economical as well!
- 2 tablespoons vegetable oil
- 4 garlic cloves, chopped
- 1 small onion, chopped
- 1 large habanero pepper, seeded, ribs removed and chopped (about 1 1/2 tablespoons)
- 1 (8 ounce) can tomato sauce
- 1⁄4 cup cider vinegar
- 1⁄2 cup honey
- 2 tablespoons Worcestershire sauce
- 1 tablespoon spicy brown mustard
- 1 tablespoon flour
- 12 country-style pork ribs (4 1/2 lbs. total)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- Heat oil in a small skillet over medium heat. Add garlic, onion and habañero chile. Cook, stirring, for 5 to 7 minutes, until softened. Pour into a blender; add tomato sauce and vinegar; blend until smooth.
- Pour mixture back into skillet and stir in honey, Worcestershire sauce and mustard. Cook over medium-low heat for 10 minutes, stirring occasionally. Set aside til ready to use.
- Heat oven to 450°. Sprinkle flour inside a large foil cooking bag. Season ribs with salt and pepper and place in the bag. Fold open edge of bag, following package directions.
- Place bag on baking sheet and bake at 450° for 75 minutes. Carefully cut open bag and fold back, allowing steam to escape. Drain off accumulated cooking juices and discard bag. Place ribs in a large baking dish and add 3/4°C of the sauce. Stir to coat ribs with sauce. Let stand while grill is heating.
- ***I didn't actually do steps #3 & 4 the way the original recipe called for -- I lined a 9x13 pan with heavy-duty foil, placed the ribs in the pan, then covered the pan with more foil, sealing well. After baking them I drained off the juices and returned the ribs to the same pan and coated them with the sauce.
- Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Lightly coat grill rack with oil or nonstick cooking spray. Grill the ribs for 4-5 minutes per side, generously basting with the sauce, until nicely browned. Serve with additional sauce on the side.
After tasting the sauce for the ribs, I was petrified that we wouldn't be able to eat the ribs because it was so hot (to me). But after grilling and basting, the sweetness of the pork blended wonderfully with the hot/sweet of the sauce. I've never used Habaneros before and somehow forgot about the glove warning. My fingers didn't start to burn until an hour or so after handling the pepper, but I had touched my face, after I washed my hands. Rubbing alchohol helps get rid of the burn (externally only). Be careful, but great recipe!!