Honey Habanero Ribs
I have a serious, serious food crush right now. And it is centered on a company that spends all its time sourcing and mixing high quality spices for you. They are obsessed, and it shows. In a really, really good way. I’ve made a few things with Spiceologist’s rubs, and you guys. You HAVE to try these. They are incredible. There’s no CRAP in them. No “anti-caking” gobbledegook. No msg. Just real flavors, redefined.
I made two racks of ribs the other day, and put the Raspberry Chipotle rub on one rack and the Honey Habanero on the other. The recipe title today is Honey Habanero only for brevity’s sake. Neither came out the clear winner. I LOVED both rubs, and they both imparted a really unique spicy/sweet flavor blend on the ribs that you just can’t duplicate otherwise. Have you ever come across raspberry powder or honey granules in the spice aisle before?
Because I haven’t. And the phrase, “Where have you been all my life.” ran through my head a few times. No joke.
I made these ribs in the oven because I was short on time to babysit my grill, but grilled is definitely MY preferred method for ribs. Low and slow over indirect heat for 2.5 – 3 hours. Some people do a hybrid grilling/oven method, which always comes out amazing as well.
Top with your favorite barbecue sauce, and serve hot with your favorite sides. We like to serve them with my sister-in-law’s Better-Than-KFC Coleslaw, and my Scalloped Potatoes and Grilled Asparagus, pictured below.
When you spring has finally sprung, I’d say it is time to whip this up for dinner!
- 1-2 racks baby back ribs
- Spiceologist Honey Habanero rub
- barbecue sauce
- Peel the tough membrane off of the back of the ribs closest to the bone. Season liberally with Spiceologist Honey Habanero rub.
- Grill over low, indirect heat for 2.5 - 3 hours, turning frequently. Remove from heat, and serve with your favorite barbecue sauce.
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