Habanero Raspberry Ribs Recipes

BLACKBERRY HABANERO BBQ SAUCE

Steps:

• Combine blackberries, ketchup, blackberry jelly, sugar, raspberry balsamic vinegar, corn syrup, tomato paste, limeade concentrate, cider vinegar, salt, bourbon, garlic powder, liquid smoke, ginger, ground chipotle pepper, red pepper flakes, black pepper, teriyaki sauce, and hot pepper sauce in a large pot and bring to a simmer over medium-high heat.
• Reduce heat to medium-low and simmer blackberry mixture for 10 minutes. Add whole habanero peppers and continue to simmer until sauce is thickened, about 20 minutes more. Remove and discard habanero peppers.
• Pour barbecue sauce into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

SPICED PORK RIBS WITH GUAVA GLAZE AND ORANGE-HABANERO MOJO

Steps:

• Mix together the cumin, ancho, salt and pepper in a small bowl.
• Heat grill to medium. Rub each rack with a few tablespoons of the spice mixture. Drizzle with oil and grill until golden brown and a crust as formed, about 10 minutes. Remove the ribs to a platter. Using side towels, lift the grate off the grill and place the roasting pan with the Steaming Liquid mixture on top of the coals or heat source. Return the grate to the grill.
• Return the ribs to the grill, rub side up, brush with some of the Guava Glaze, close the lid and continue grilling the pork, brushing with the guava glaze every 10 minutes until tender, about 1 1/2 hours. (If the steaming liquid evaporates before ribs are tender, add more soy and water to the pan) Remove ribs from the grill to a cutting board, brush with more of the glaze and let rest for 10 minutes. Cut the ribs, place on a platter and drizzle with the Orange-Habanero Mojo.
• Combine all ingredients in a heavy duty roasting pan.
• Whisk the guava jelly, Dijon mustard and orange juice together in a medium bowl and season with salt and pepper, to taste.
• Heat oil in a pan on the side burner of the grill or on the grates. Add onion and garlic and cook until soft. Stir in lime juice, orange juice, zests and habanero, and bring to a boil. Cook until reduced by half, remove habanero and season with salt and pepper. Stir in the cilantro and cumin.

RASPBERRY HOT BARBECUE SAUCE

Steps:

• Stir together the ketchup, raspberry preserves, honey, pickle juice, mustard, brown sugar, vinegar, red pepper flakes, onion flakes, garlic powder, and black pepper in a saucepan over medium heat. Bring to a boil while stirring. Reduce heat to low and stir in the hot sauce; allow to simmer about 1 hour.

INSTANT POT PEACH HABANERO RIBS RECIPE BY TASTY

Steps:

• Make the dry rub: in a small bowl, whisk together the brown sugar, black pepper, ground mustard, paprika, cayenne, and salt.
• Place the ribs on a cutting board and generously coat on all sides with the dry rub, pressing it into the meat. Save any remaining rub in an airtight container at room temperature for up to 1 month.
• Place the rack insert in the bottom of the Instant Pot, then pour in the apple cider vinegar and chicken stock. Set the ribs on the rack on their side, spiraling around the inside of the pot. Secure the lid of the Instant Pot, making sure the vent is set to sealing. Select manual pressure and set the pressure to high. Set the timer for 29 minutes. Allow the pressure to naturally release for 5 minutes, then set to venting to release the remaining pressure.
• While the ribs cook, make the sauce: Heat a grill pan to medium-high heat and grease with the oil. Grill the onion, habanero peppers, and peach halves on all sides until charred all over, 5-6 minutes total. Remove the skin from the peaches and the stems from the onion and peppers, then transfer everything to a blender.
• Add the brown sugar, tomato paste, honey, molasses, Dijon mustard, apple cider vinegar, Worcestershire sauce, liquid smoke, and water to the blender. Blend until smooth.
• Strain the sauce through a fine-mesh sieve into a small pot, discarding the solids. Add the paprika, cayenne, and salt. Cook over medium-low heat until the sauce just comes to a boil, 5-7 minutes.
• When the ribs have about 5 minutes of cooking time left, arrange an oven rack in the upper third of the oven and turn the broiler on high. Line a baking sheet with foil.
• Transfer the ribs to the prepared baking sheet and brush liberally on both sides with the sauce. Broil for 3-5 minutes, until the sauce begins to caramelize.
• Slice into individual ribs and serve immediately with the remaining sauce alongside.
• Enjoy!