Habanero & Bourbon BBQ Ribs

INGREDIENTS: * TEA TREE PRODUCTS

  • 2 tbsp *HABANERO OLIVE OIL*

  • 3 tbsp *BOURBON BALSAMIC VINEGAR*

  • 1/2 cup ketchup

  • 1 tbsp brown sugar

  • 1 tsp *SWEET SMOKED PAPRIKA*

  • 1 tsp Worcestershire sauce

  • SALT and COURSE BLACK PEPPER to taste

  • 2 lbs pork ribs (baby back or spare ribs)

DIRECTIONS:

  1. Prepare the BBQ Sauce: Heat HABANERO OLIVE OIL in a small saucepan over medium heat. Add the BOURBON BALSAMIC VINEGAR, ketchup, brown sugar, SWEET SMOKED PAPRIKA, Worcestershire sauce, SALT, and COURSE BLACK PEPPER. Stir to combine and let the mixture simmer for 10 minutes, stirring occasionally, until thickened. Remove from heat and set aside.

  2. Prepare the Ribs: Preheat your oven to 300°F. Remove the membrane from the back of the ribs if not already done. Pat the ribs dry with paper towels.Season the ribs generously with salt and pepper.

  3. Bake the Ribs: Place the ribs on a baking sheet lined with aluminum foil or parchment paper. Cover the ribs loosely with foil. Bake in the preheated oven for 2.5 to 3 hours, or until the ribs are tender and the meat is pulling away from the bones.

  4. Apply the BBQ Sauce: Remove the ribs from the oven and discard the top layer of foil. Brush a generous amount of the Habanero & Bourbon BBQ Sauce over both sides of the ribs.

  5. Finish Under the Broiler: Preheat your broiler. Place the ribs under the broiler for 5-7 minutes, or until the sauce is caramelized and slightly crispy. Watch closely to avoid burning.

  6. Serve: Remove the ribs from the oven and let them rest for a few minutes before cutting into individual portions. Serve with additional BBQ sauce on the side.