When I was planning this habenero apricot barbecue rib recipe, I knew they were going to be hot, but it still didn’t prepare my mouth for what was in store, and like some sort of glutton for punishment I kept stuffing my face with these spicy habanero apricot sauce covered ribs!
Taking some Stubb’s Barbecue sauce as a base and adding a roasted habanero, a little spiced rum and some apricot preserves, making for a habanero apricot sauce that knocked these ribs out of the park! I mean, with special help from my texas bbq rub recipe as well 😉
What I like about using Stubb’s Original Bar-B-Q Sauce, is that it only contains 4g of sugar per serving, making this a great way to keep the sugar content down especially when using a sugar free apricot preserve. Makes me feel like my cheat day is still not that bad!
I cooked these ribs low and slow on the grill this weekend since is was so nice and had a couple friends over to enjoy the day. Along with using some cherrywood smoking pellets, the smell coming from the grill was amazing all day long! Maybe its my old age, but nothing is better than hanging out in the back with my grill going all day cooking up some good barbecue!
And even though I took it easy this weekend and slowly cooked the ribs, I wanted to spend more time hanging out rather than stressing over the stove, which is where Stubb’s came into play. Instead of cooking up my own barbecue sauce, I wanted to just add to an already amazing sauce. In case you haven’t heard, Austin, Texas-based Stubb’s Legendary Bar-B-Q is the maker of Stubb’s, the No.1 premium Bar-B-Q sauces, rubs and marinades in the country, available in 85 percent of grocery stores nationwide.
If you’re not comfortable with slow cooking ribs on a grill, check out my other rib recipe where I cook the ribs in the oven, then finish them on the grill! I’ve done them both ways, they’re both delicious, but I like the grill method better myself!
Thanks to Stubb’s for sending some sauce my way to use in this recipe!
On To The Recipe
Blazin Hot Habanero Apricot Barbecue Ribs
- 2 slabs baby back ribs
- 1/2 cup Texas Style BBQ Rub
- 2 tbsp mustard
The Habenero Apricot Sauce
- 1 bottle Stubb's Texas Sriracha Anytime Sauce
- 1/2 cup Spiced Rum
- 1/2 cup Sugar Free Apricot Preserves
- 1 whole habanero pepper
- Prepare your ribs by pulling the lining off the back of the ribs. Slide you finger under the membrane to get a grib and just give it a pull, it'll come right off!
- Rub a generous amount of must on the meat side of each rack. Cover both sides liberally with the Texas Style BBQ Rub. Wrap in heavy duty foil.
- Place both racks on the grill (off heat if charcoal) keeping the grill at around 200 degrees F. Cook for about 2 hours until the internal temperature reads 165F.
- For the Habenero Apricot Sauce, while the ribs are cooking, roast a habanero pepper for about a minute.
- Dice into small chunks.
- in a pot bing spiced rum, apricot preserves, and habanero pepper to a boil, stirring frequently.
- Add about 1/2 of the bottle of Stubb's Original Bar-B-Q Sauce into the pot and bring to a boil for about 5 minutes. Cover and set in the fridge until time to coat the ribs!
- After about 2 hours, uncover your ribs and place back on the grill, brining the heat to about 300F.
- Brush a liberal coating of sauce on the ribs and cook for 5 minutes on each side, then 2 minutes for about 20 minutes, coating liberally each time you flip. Optionally you can add a smoker box during this step to add more flavor to the ribs.
- Cut along the both to separate into serve-able portions, and server along side more bbq sauce and your favorite sides. Enjoy!