Prep 20 mins
Cook 1 hr
If you like heat then you will love these ribs! For level 1 heat; use 1 tablespoon habanero hot sauce...for level 2; use 2 tablespoons... and for level 3; use 3 tablespoons. Habanero chili hot sauce can be found in any Mexican section of your grocery store, since my family loves extreme heat I use it in many recipes. This recipe can be doubled.
- 1360.77 g pork baby back ribs
- seasoning salt
- 78.07 ml ketchup
- 59.14 ml hoisin sauce
- 29.58 ml lemon juice
- 29.58 ml sugar
- 29.58 ml minced fresh garlic
- 44.37 ml louisiana hot sauce (can use less)
- habanero sauce (caution, this stuff is hot!)
- 1.23 ml cinnamon
- 0.25 ml allspice
- 4.92 ml seasoning salt
- Set oven to 425°F.
- Line a baking sheet with foil, then arrange the ribs in a single layer.
- Season with season salt (or use white salt, seasoned salt is better!) and pepper.
- Bake for about 25 minutes; turn the ribs over and bake for another 15 minutes or until browned.
- Meanwhile in a bowl combine ketchup, hoisin, lemon juice, garlic, Louisiana hot sauce, habanero chili hot sauce, cinnamon, allspice and seasoned salt; mix well to combine.
- Baste the ribs with about half the sauce; cook for another 10 minutes more; turn over and baste with the remaining sauce and continue to bake for another 15 minutes or until the ribs are thoroughly cooked through.
This was good and easy because of not having to cook the sauce first, but not very barbecue-y. I think I would like this better with regular spareribs instead of the babybacks, although that would need a longer cooking time, and probably pre-cooking to get some of the fat off.