Baby Back Ribs with Scotch Bonnet Sauce

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.

It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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1/4 cup olive oil
1/4 cup freshly cracked coriander seed
2 Tbsp curry powder
2 Tbsp paprika
1 Tbsp brown sugar
2 (1-1/2lb) slabs baby back pork ribs

From the Sauce:
6 to 10 Scotch bonnet (habanero) chiles, stemmed but not seeded
1/3 cup orange juice
1/3 cup yellow mustard
1/4 cup roughly chopped cilantro
2 Tbsp dark brown sugar


Heat grill to medium-high. In a bowl combine the olive oil, coriander, curry powder, paprika and brown sugar and mix well. Rub the mixture all over the ribs.

Place the ribs on the grill away from direct heat/flames, close lid. Cook for 30 to 45 minutes. Turn ribs over and cook for another 10 to 20 minutes. To check for doneness, cut into one of the ribs to make sure there in no pink near the bone. Cook for another 10 to 20 minutes, if necessary.

While the ribs are cooking, make the sauce. In a food processor or blender, combine the chiles, orange juice, mustard, cilantro and brown sugar and puree.

When the ribs are done, brush them with the sauce and cook for about 30 seconds more on each side. Remove the ribs from the grill, cut them apart and serve with remaining sauce on the side.

Serves 4-6 as appetizers. From