Derek Campanile

If you’re into blazing hot food, you need to try these smoked ribs with mango habanero glaze. I’m talking sweat off your scalp hot! But the flavor is so good you can’t help your self to take another bite.

These are not for the faint of heart!

I smoked this rack of pork baby back ribs low and slow with a hickory, apple and cherry wood blend in my Traeger for about 6 hours. I used a rub similar to my smoked pulled pork.

The honey habanero glaze is SUPER hot. Well, I mean I DID use two whole habanero peppers. So You can easily pull back the heat by only using one.

But if you like spicy food like it do, this is a must try!

This is an easy glaze, it’s just butter, honey, your favorite hot sauce (I’m using Franks Hot Sauce) and 1 or two habaneros. I also added a little black pepper, garlic powder, and some smoked paprika. Super simple, and loads of flavor and heat.

If you have kids in the house like me, I added a second rack for them.

But maybe I’ll hold on two a rib or two, if a few curse words come out of their mouth. #DadJoke

Smoked Ribs with Honey Habanero Glaze

Course: Dinner

Prep Time: 10 minutes

Cook Time: 6 hours

Servings: Rack

Calories: 1844kcal

If you're into blazing hot food, you need to try these smoked ribs with mango habanero glaze. I'm talking sweat off your scalp hot! But the flavor is so good you can't help your self to take another bite.

Print Recipe

Ingredients

FOR THE HONEYHABANERO GLAZE

2 tbsp honey
4 tbsp butter
2 cloves garlic
1 tsp smoked paprika
1/2 tsp black pepper
1 habenero and extra for super spicy
1/3 cup favorite hot sauce

FOR THE RIBS

1 rack baby back ribs
1 part salt
1 part black pepper
1 part garlic powder
1/2 part chili powder
2 tbsp mustard for binding

Instructions

Preheat your smoker for 225 F. While the smoke is getting up to temp, prepare your ribs by removing the silver skin on the back.
In a cup or spike shaker add salt black pepper garlic powder and chili powder. rub a thin layer of mustard on your ribs, then liberally coat your rub over ribs
Smoke for about 6 hours until probe tender, Optionally you can wrap your ribs at the 3 hour mark, then remove from foil during the last our ala 3-2-1 method.
For the honey habanero glaze, melt butter with garlic. Slice habanero and add to the sauce, pour in hot sauce, followed by honey black pepper and smoked paprika. Let simmer for about 2-3 minutes. Pour into a blender, then puree.
During the last hour turn the heat up to around 325. You can do this on your smoker or a grill. Baste with your honey habanero sauce every 15 minutes. Remove and give one more coat and serve.