Apricot Habanero BBQ Glazed Ribs

I probably cook these ribs once or twice a month for clients. They’re definitely one of my most popular and requested dishes, and surprisingly, they’re very easy to make.

A friend recently asked me for the recipe, and I realized, I’ve never written it down. Typically, I wing it on the sauce and rub, and they come out perfect every time, so I never bothered.

I made them again today for one of my favorite families, and it’s still fresh in my memory, so I will now attempt to create a recipe for it. Wish me luck!

As always, if you try this recipe, or any others, please let me know how it turns out. I’d love to hear from you.


Apricot Habanero BBQ Glazed Ribs


2 meaty racks pork ribs

2 Tbsp chili powder
1 Tbsp cumin
1 Tbsp smoked paprika
1 tsp ground mustard
¼ tsp cayenne
1 Tbsp salt

1 small onion, chopped
2 cloves garlic, chopped
2 cups ketchup
¼ cup apple cider vinegar
1 Tbsp Worchestershire
1 Tbsp dijon mustard
¼ cup brown sugar
2 tsp liquid smoke
1 tsp ground cumin
2 tsp chili powder
1 jar apricot preserves
1 habanero, chopped
Salt & Pepper to taste


Preheat your oven to 275 degrees. Line a baking sheet with oiled foil. If your butcher has not removed the membrane from the back of the ribs, do so by grabbing it from one end and pulling toward the other.

Mix the rub together, and apply liberally to the front and back of the ribs. Tent the baking sheet with an additional piece of foil, and cook the ribs in the oven for 2 ½ hours.

Meanwhile, make the sauce. Place the onion, garlic and habanero into a blender and puree. Add all remaining ingredients and pulse until blended. Transfer to a small pot and bring to a boil. Reduce heat and allow to simmer while ribs continue cooking.

Once the ribs have cooked, pour half the sauce over the ribs, and reserve the remaining sauce for dipping. Cut ribs between the bones and serve with sauce.

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