Smoky Spare Ribs with Honey Habanero Glaze
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Welcome to a mouthwatering journey where we turn simple spices and smoking technique into a masterpiece of flavor. These Smoky Hickory Spare Ribs with a luscious Roasted Habanero Glaze will have your guests reach out for seconds before they've even finished their first helping. Perfect for weekend barbecues and family gatherings, this dish promises to deliver a symphony of rich flavors and fall-off-the-bone tenderness. Let's fire up our grills and get cooking, just as Miguel from Cookingwithfire shows us on his YouTube channel.
Ingredients:
- Pork Spare ribs or Pork ribs (quantity to serve your group)
- Salt, to taste
- Pepper, to taste
- Paprika, to taste
- Turmeric, to taste
- Your favorite hot sauce, for binder
- Hickory wood splits, for smoking
- Water for spritzing
For sauce:
-2 roasted habaneros
-1/2 cup ketchup
-1/2 cup honey
-2 tbsp Worcestershire sauce
-1 tsp salt
-2 tbsp mustard
-1/4 cup apple cider vinegar
-1 lemon sliced
-1/2 cup brown sugar
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Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Equipment: Smoker or grill set for indirect heating, foil, blender for sauce, spritz bottle.
Servings: Varies on the number of ribs
Instructions:
1. Begin by preheating your smoker or grill to a consistent temperature of 275 degrees Fahrenheit.
2. Prepare the ribs by removing the membrane from the back of the ribs; this will allow the smoke and seasoning to penetrate more deeply.
3. Season the ribs liberally with salt, pepper, paprika, and turmeric.
4. Apply a thin layer of hot sauce over the seasoned ribs; this acts as a binder for the dry seasoning and adds a subtle kick of flavor.
5. Place the ribs in the smoker using hickory wood splits to impart that smoky richness. Monitor the grill temperature to maintain it at 275 degrees.
6. After two hours of smoking, spritz the ribs with water to keep them moist.
7. Following the third hour of cooking, prepare to roast habanero peppers until charred, then blend these to incorporate into your habanero glaze
-2 roasted habaneros
-1/2 cup ketchup
-1/2 cup honey
-2 tbsp Worcestershire sauce
-1 tsp salt
-2 tbsp mustard
-1/4 cup apple cider vinegar
-1 lemon sliced
-1/2 cup brown sugar
8. Wrap the ribs in foil and return them to the smoker for an additional hour. This will help to tenderize them further.
9. Check the ribs after this hour; you're looking for the bones to have pulled back noticeably from the meat.
10. If they're ready, remove the ribs from the foil, apply the habanero glaze, and place them back on the smoker uncovered. This will allow the sauce to caramelize on the meat. If they require more cooking, rewrap and leave them for another 30 minutes before glazing.
11. Once glazed, allow the ribs to smoke for another 10 minutes to set the sauce.
12. Remove the ribs, let them rest for a few minutes, and then serve in all their smoky, sticky glory.
Cooking Tips:
- Removing the membrane from the ribs is crucial for the best texture.
- Using a water pan in the smoker can help maintain moisture throughout the long cooking process.
- Slice the habanero peppers before roasting to ensure they blend smoothly into the glaze.
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For more amazing recipes and BBQ techniques, make sure to visit Miguel's Cookingwithfire YouTube channel: https://www.youtube.com/@miguelscookingwithfire
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