Get ready to transform your backyard barbecue from ordinary to extraordinary with these mind-blowing Blazin' Hot Habanero Apricot Barbecue Ribs! Imagine tender, smoky ribs glazed with a tantalizing sauce that combines the sweet seduction of apricot preserves and the fiery kick of habanero hot sauce. This isn't just a recipe; it's a culinary adventure that will have your guests begging for your secret and transform you into a grill master legend!
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: Barbecue
Serves: 4 servings
Ingredients
- 2 racks of baby back ribs
- 1 cup apricot preserves
- 1/4 cup habanero hot sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon garlic powder
- Salt and pepper to taste
Instructions
- Remove the membrane from the back of the ribs by sliding a knife under the membrane and pulling it off completely using a paper towel for grip.
- In a mixing bowl, combine apricot preserves, habanero hot sauce, apple cider vinegar, garlic powder, salt, and pepper to create the barbecue glaze. Whisk until smooth and well-integrated.
- Preheat your grill or smoker to 225°F (107°C), setting up for indirect heat cooking. If using a charcoal grill, place hot coals on one side of the grill.
- Season the ribs generously with additional salt and pepper on both sides, ensuring even coverage.
- Place the ribs bone-side down on the cooler side of the grill, away from direct heat. Close the lid and maintain a consistent temperature.
- Smoke the ribs for approximately
- 5 to 3 hours, maintaining a steady temperature. Occasionally spritz with apple juice or water to keep the meat moist.
- During the last 30 minutes of cooking, begin basting the ribs with the prepared habanero apricot glaze, turning and coating every 10 minutes to build layers of flavor.
- Check for doneness by performing the bend test: the ribs should bend easily and slightly crack when lifted with tongs.
- Remove ribs from the grill and let rest for 10-15 minutes, allowing juices to redistribute.
- Slice the racks between the bones and serve hot, with additional glaze on the side for dipping.
Tips
- Always remove the membrane from the back of the ribs for maximum tenderness and better sauce absorption.
- Use a meat thermometer to ensure consistent temperature and perfectly cooked ribs.
- For extra smoky flavor, consider adding wood chips like hickory or applewood to your grill.
- If you can't handle extreme heat, adjust the habanero sauce quantity to suit your spice tolerance.
- Let the ribs rest after cooking to allow the juices to redistribute, ensuring each bite is incredibly moist.
- Prep your ingredients and glaze in advance to make the cooking process smoother.
- For best results, use fresh, high-quality ingredients and don't rush the smoking process.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
