One of the best things about this recipe is that it is nearly impossible to screw up. The original recipe is from my mom, but has been adapted to satisfy my obsession with spicy food! They're great for (football) parties or family dinners since all of the prep work is done before they go in the oven. Searing them on the stove-top first helps the BBQ sauce to stick and gives it a great flavor. Pop them in the oven and try not to peek, I promise they will be great :)
**Finished picture to be added the evening of 9/7 —Kris0113
Rack Pork Loin Baby Back Ribs
Home-made or store bought BBQ Sauce
Habaneros - cut in half
In This Recipe
Season the ribs with salt, pepper, garlic powder, onion powder, and habanero powder. Make sure to be generous with the seasoning, some will fall off when searing.
Get a pan really hot and sear both sides of the ribs so that they are a dark brown. I use a big griddle pan that came with my oven, but it works equally well to chop the ribs in half or even 3 pieces if you do not have a pan that is big enough.
Once each rib is seared, mix the BBQ sauce with liquid smoke, mango juice and habaneros. I've used fresh or canned mango juice and it tastes great either way.
Place the seared ribs on a large piece of foil. Typically I fold two pieces of foil together before putting the ribs on it. The goal is to make sure that the ribs and sauce are trapped in the foil with no place to escape. I think this is the trick to making them fall off the bone.
Pour the BBQ sauce mix all over the ribs, make sure they are covered really well. The sauce will thicken when it is cooked.
Bake ribs in the oven for 1 hour at 375. Turn down the oven to 250 and cook for another 3 hours. No need to check on them, as long as they've got plenty of BBQ they will be perfect when you open them!