This is a print preview of "Honey-Habanero Glazed Ribs" recipe.

Honey-Habanero Glazed Ribs Recipe
by Alex Marsh

Honey-Habanero Glazed Ribs

Ribs can take a long time to cook, but it's worth it. Wonderful sweet and sour mixture to the glaze. You'll love it.

Rating: 5/5
Avg. 5/5 3 votes
  Servings: 6


  • Ribs:
  • 2 racks pork spare ribs
  • 2 cups chicken stock
  • 12 ounces tequila
  • 2 cinnamon sticks
  • 3 habanero peppers, diced
  • 2 onions, diced
  • zest from 4 oranges
  • Glaze:
  • 1 qt honey
  • 2 onions, diced
  • 2 habanero peppers
  • 1/2 gallon orange juice
  • Collard greens:
  • 4 bunches collard greens
  • 1/4 lb bacon fat (or bacon)
  • 1 box vegetable stock
  • Baby carrots:
  • 3 bunches baby carrots, cleaned
  • 2 qt rice wine vinegar
  • 1 pint sugar
  • 1 star anise
  • 1 bay leaf
  • 1 tsp peppercorn
  • 1 sprig thyme


  1. Ribs:
  2. In a thick bottomed pan (caste iron / dutch oven with lid), sweat onions and habanero in a little oil. Add the spare ribs (cutting as necessary to fit your pan).
  3. Add the chicken stock, tequila, cinnamon, and zest and braise on low heat for about 4 hours (au sec).
  4. Glaze:
  5. Add all ingredients to an uncovered pan and deglaze (au sec). Time will vary, but don't overdo the heat. Set aside.
  6. Collard Greens:
  7. Heat bacon fat (bacon) in a pan for a few minutes. Add the collard greens and vegetable stock. Turn heat to very low and cook for 3 hours.
  8. Baby Carrots:
  9. Heat vinegar, sugar, star anise, bay leaf, peppercorn, and thyme until about a minute or two after boiling. Pour over baby carrots and let sit for 5 minutes.
  10. Brush ribs with glaze; and leave some extra glaze for additional "dipping". See picture for plating suggestion! Enjoy.