These country style ribs didn’t turn out like I planned but they were still good enough to warrant a post.
I have spent a lot of time working with peach preserves making ribs that were sweet and fruity. I wanted to take this concept to the next level and introduce some heat into the equation. When I saw a jar of Pineapple Habanero jelly at the store I had all the inspiration I needed to launch on a new country style rib campaign.
I started out with a few pounds of boneless country style ribs (strips cut from the butt). I hit them with a combination of dry rubs from Simply Marvelous. (Give the link a click if you are interested in my write up on the Simply Marvelous bbq rubs.) They got a layer of Sweet and Spicy rub and, after that had dissolved into the ribs (~15 minutes), then got a good dusting of Sweet Seduction. I picked up the trick of layering the Simply Marvelous products from Mr. Bob’s post on country style ribs. Thanks!
I put the ribs on my Weber kettle (Kingsford with a split of hickory) and cooked them indirect for a couple of hours. After about an hour the rub had set and I started painting the meat with a mix of Pineapple Habanero jelly that I had liquefied with about 3 oz of pineapple juice. I basted the ribs about every 15-20 minutes and turned them over each time. Since these were essentially strips of pork butt I was not overly concerned with time and temperature, I just cooked them until they got nice and tender with a beautiful bark.
When I finally pulled these guys they looked and smelled incredible. The taste was excellent as pineapple and pork is a combination that nobody can complain about. What was missing was the element of spicy heat that I had been shooting for. The jelly just didn’t have enough habanero “umph” to make much of an impact. That’s okay; I have a plan to get to where I want to go. In the meantime, I enjoyed big bites of country style ribs that looked like this!