Habanero Honey Baby Back Ribs Food

SUNNY'S ORANGE JALAPEñO PARTY RIBS

Steps:

• For the sauce: Add the marmalade, onions, brown sugar, ketchup, Worcestershire sauce, jalapeños, garlic, orange zest, a pinch of salt and plenty of coarse ground black pepper to a medium pot on medium-high. Bring to a simmer and cook until slightly reduced and thickened. Remove from the heat and divide as follows: for the basting liquid, pour 1/4th of the sauce into a medium bowl and whisk in the orange juice. Pour the remaining sauce into a medium bowl to use as the glazing liquid.
• For the ribs: Preheat the oven to 250 degrees F. Sprinkle the ribs generously on all sides with salt and pepper and place on a rimmed baking sheet, bone-side down. Brush lightly all over with the basting liquid. Pour all the remaining basting liquid into the bottom of the baking sheet and cover tightly with aluminum foil. Cook 3 to 5 hours, basting with the liquid every hour and re-covering tightly each time. After 3 hours, begin checking the ribs for doneness by gently pulling at the middle bone to see if it will release easily from the meat. The ribs are also done with about a 1/2-inch of the bone showing on the ends, or a pull at the middle bone feels like it will release the meat.
• Once the ribs are cooked remove the aluminum foil and brush the ribs with the reserved sauce. Adjust the rack to the bottom of the oven, turn the broiler on high and cook the ribs until the glaze caramelizes, about 10 minutes.
• Remove the ribs from the oven onto a cutting board, tent with aluminum foil and let rest for 10 minutes. Cut into 1- or 2-bone slices and serve with orange wedges.

HONEY GARLIC RIBS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Slice the ribs into individual pieces. In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar. Stir until honey and sugar are completely dissolved, then stir in the baking soda. The mixture will begin to foam. Transfer ribs to the bowl, and turn to coat.
• Cover a cookie sheet with foil, and arrange the ribs meat side up on the sheet. Pour excess sauce over all, and sprinkle with the garlic salt.
• Bake for 1 hour, turning every 20 minutes.

HABANERO-HONEY BABY BACK RIBS

Steps:

• Preheat oven to 200˚ F. In small bowl, mix dry bullion, half the pepper, and the granulated garlic with your fingertips. Sprinkle generously on ribs that have been cut into thirds. Season front and back. (You can do the rub portion as far as 24 hrs in advance, but right before you start to cook them yields a delicious product too, so it's not necessary.) Stack ribs in groups of three and wrap tightly in heavy duty foil. Place in baking dish (with at least a 2" lip) and bake for 3 hours, swapping the location of the bundles within the oven a couple times to ensure they're cooked evenly. After 3 hours, pull the baking dish and allow to sit on top of the oven for an additional 30 minutes. During this time you can prep your BBQ sauce. In a saucepan over med-lo heat, bring BBQ sauce up to a simmer and add red pepper, remaining black pepper, habanero (chop with gloves on or chop quickly, avoiding exposed surface area and wash hands IMMEDIATELY for about 30-45 seconds before touching anything else). Allow to simmer on low for the full 30 minutes, and crank the oven heat up to 325. Carefully unwrap foil and lay ribs flat on baking sheet (doesn't still need to have a 2" lip, most of the juices have already run off - reserve these liquids and use later to cook other meats, rice, pasta or veggies). Just before using the sauce, add the honey and taste it for heat. Add additional red pepper flakes and/or honey to achieve desired sweet-hot taste. Baste ribs liberally on both sides with sauce and allow to bake for 30-45 minutes at 325, or until sauce begins caramelizes. Allow to sit for 5 minutes before serving. Serve with remaining sauce.

HABANERO RASPBERRY RIBS

Steps:

• Place each rack of ribs on a double thickness of heavy-duty foil (about 28x18 in.). Combine 2 cups barbecue sauce, jam and habanero; pour over ribs. Wrap foil tightly around ribs. , Place in a shallow roasting pan. Bake at 325° for 3 hours or until meat is tender. , Carefully unwrap ribs. Place on baking sheets. Brush with remaining barbecue sauce. Broil 4 in. from the heat for 8-10 minutes or until bubbly. If desired, serve with additional barbecue sauce.

HONEY GARLIC SLOW COOKER RIBS RECIPE BY TASTY

Steps:

• In a small bowl, mix together the salt, pepper, paprika, and chili powder. Season the ribs evenly with the mixture, making sure to rub it in on all sides.
• Add the honey, soy sauce, and garlic to a large slow cooker. Transfer the ribs to slow cooker and turn them over in the sauce until coated. Position the ribs so they are standing up, with the meatier side down, and so the meat is against the walls of the slow cooker, with the bone sides facing in. Cover and cook on high for 4 hours, or low for 7-8 hours. Check after the allotted time to make sure the meat is cooked through and tender.
• Remove the ribs and transfer to cutting board. Cut between the bones to separate into individual ribs. Serve with additional sauce from the slow cooker, as needed
• Enjoy!

KITTENCAL'S BEST AND EASIEST BABY BACK RIBS

Steps:

• Spray the inside of each piece of foil liberally with non-stick cooking spray.
• In a bowl mix the barbecue sauce with honey until well combined.
• Brush both sides of the ribs liberally with the BBQ sauce reserving some to brush on towards the end of cooking.
• Place each rack onto top of the greased side of foil, then wrap tightly.
• Refrigerate 8-24 hours.
• Set oven to 300 degrees F.
• Bake the ribs wrapped tightly in foil for 2-1/2 hours, opening up the foil the last 20-30 minutes and basting with more sauce (remove about halfway through cooking and drain any water/grease that has accumulated in the foil).
• If desired you may place the ribs under the broiler heat for about 7 minutes per side.

HABANERO HONEY

Steps:

• Take a sterilized canning jar (I use 8 oz jelly jars) and fill half way up with honey.
• Stuff as many pepper halves as you can into the jar, taking care not to trap air.
• Fill the the rest of the jar with honey and put on lid tightly. Don't worry about the seal, you'll be opening it again before you're done.
• Vibrate the jar(s) to allow any trapped air to get to the top (I put my jars on top of the washer during the spin cycle).
• Allow to sit for 2 or 3 days.
• Open the jars to release any trapped air/outgassing from the peppers, reseal and store in a cool dry place.