To Die for Barbequed 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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2 Tbsp vegetable oil
6 shallots, finely chopped
1 onion, finely chopped
4 garlic cloves, minced
1 scotch bonnet pepper (habanero), finely minced (leave seeds in)
3 1/2 cups sugar
1/2 cup water
1 1/2 cups fish sauce
3 stalks lemongrass, finely minced
1/4 cup hot chili sauce
1 cup lime juice
1/4 cup lime zest, grated
1 cup sherry wine, medium dry sherry
1 Tbsp black pepper
6 lbs pork back ribs, meaty (3 racks)


Heat oil in sauce pan and saute shallots, onion, garlic, and chiles until fragrant and translucent, about 3 minutes. Remove from heat and add chilies, and stir.

In a medium sauce pan, combine sugar, water, and fish sauce, stirring over low heat until sugar has dissolved.Bring to a boil slowly, stir in lemon grass and remove from heat.

In a bowl, combine the onion and sugar mixture. Stir in chili sauce, lime juice, lime zest, sherry, and black pepper, and allow to cool.

Using a sharp knife, separate the rib racks into individual ribs. Divide the ribs among 2-3 large freezer bags with equal amount of marinade. Allow to marinate for 48 hours.

Grill the individual ribs on the BBQ for 10 minutes until done. Alternately, you can use the grill/broil function of your oven.

Serves 6.