Strawberry Bourbon Habanero Ribs

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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Serves: 4-5

5-7 lbs of baby back ribs (de-membraned)
Strawberry Bourbon Habanero BBQ Sauce
Strawberry Bourbon Habanero BBQ Sauce
1 tablespoon of olive oil
½ cup of onion finely minced
1 garlic clove finely chopped
1½ cup of ketchup
½ cup of bourbon
1 tablespoon of Worcestershire sauce
1 tablespoon of apple cider vinegar
3 tablespoons of brown sugar
2 cups of fresh strawberries cut chopped into ½ inch pieces
½ of a Habanero pepper de-seeded and finely chopped


Strawberry Bourbon Habanero BBQ Sauce:
In a food processor, add the chopped strawberries and Habanero pepper. Puree into a fine pulp.

In a saucepan, add the olive oil, onion, and garlic. Sauté until transparent and soft. Approximately 5 minutes.
Add the bourbon, ketchup, Worcestershire sauce, apple cider vinegar, and brown sugar. Stir and bring to a slow simmer.
Add the strawberry puree and continue to simmer on low for 10 minutes.
In a large pot, boil water.
Take the baby back ribs, and make sure you cut the membrane off the underside with a knife.
Cut the ribs into sections, and place in the boiling water for at least an hour.
Once the ribs have boiled for an hour, place on a cookie sheet.
With a brush, cover the boiled ribs in the Strawberry Bourbon Habanero BBQ Sauce.
Set a grill to medium heat, and place the smothered ribs on.
Grill 5 minutes a side, until nicely charred.