Updated: Apr 27
Smoky and sweet, but with that Red Habanero kick, these ribs will melt in your mouth.
Make sure you leave yourself enough time not to rush cooking these. The long slow heat is what makes everything so tender, juicy, and caramelized. It might seem long, but it's worth every minute of the wait.
Smoked Ribs with Maple Habanero Glaze
1 rack baby back ribs
Salt to taste
Black pepper to taste
Garlic powder to taste
Paprika to taste
¾ cup maple syrup
2 Tbsp brown sugar
2 Tbsp ketchup
1 Tbsp apple cider vinegar
¼ stick butter
Preheat smoker or grill for indirect heat at 275°F. Place a foil tray beneath where ribs will roast to catch any drippings and sauce. You don’t want any flare-ups to burn your meat.
Prepare ribs by removing the membrane. Sprinkle with dry spices individually, so you can choose your amounts. Start with salt, then pepper, then garlic powder, and finish with paprika for that nice orange color. Pat all spices into the meat to help them adhere.
Place ribs on grill over your foil pan and let them roast for 3 ½-4 hours.
Make the glaze by combining maple syrup, brown sugar, ketchup, apple cider vinegar, butter, and El Yucateco Red Habanero sauce in a small pot. Cook at low heat for 15-20 minutes for the flavors to slowly meld. Remove from heat, cover, and allow to cool and thicken until ready to apply to ribs.
Brush glaze over ribs 30 minutes before you plan to take them out of the grill.
When they’re finished, pull them off the heat and let them rest for 10 minutes before carving them into individual bones for serving.
Give these tender ribs a try this weekend, and impress your whole crew! We would love to hear what you thought in the comments!
For more spicy grilling tips and recipes, check out these other posts: