Saucing Ribs with Roasted Pineapple and Habenero Sauce


 
J

Jack O

TVWBB Member
I'm looking to try something new with my baby back ribs this weekend in my WSM. I bought a bottle (at Costco) of "Robert Rothschild Farm" Roasted Pineapple and Habanero Sauce that lists; Sugar, Pineapples, Pineapple juice, Citric acid, Ascorbib acid, Lemon juice, Cider Vinegar, Onions, Yellow and Red Bell Peppers, Habenero Peppers, Mangos, Xanthan Gum, Natural flavors.

It looks great and I'm tempted to use it as a finishing sauce for my smoked ribs, anybody had any experience with this product?

Jack
 
Sounds interesting. Can't wait to hear how it turns out. Sorry I don't have any experience with it.
 
I've not used it or anything like it. Have you tasted it yet? If not,taste it out of the bottle to see how spicy/hot it is. Judge from your taste test
 
Dave/G said:
Have you tasted it yet? If not,taste it out of the bottle to see how spicy/hot it is. Judge from your taste test
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Dave, I haven't opened the bottle yet but, I will do a taste test before trying it on my ribs. I was hoping that somebody else might have discovered this product before me and tried it with their BBQ.

Jack
 
If you bought it at Costco, somebody here probably has used it. I know hot pepper jelly seems to be popular. It all depends on the amount of hot peppers used. I stay away from hot peppers in sauces as they don't like me. As for my wife, hot peppers are out of bounds.
 
Definitely taste it first before putting it on your ribs. Habaneros can be insanely hot, and you don't want the ribs to be inedible after you went through the trouble of cooking them.
 
I had it as a sample in the store, I believe on top of a cracker with cream cheese. Great stuff. I was thinking it would be great on either chops or chicken, but ribs would have to be good.
 
Jon Des. said:
I had it as a sample in the store, I believe on top of a cracker with cream cheese. Great stuff. I was thinking it would be great on either chops or chicken, but ribs would have to be good.
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I was thinking of lightly brushing it on when I foil my ribs after 3 or 4 hours of smoking at 350 - 375 and then cooking it for another 1 to 2 hours. Any suggestions?

Jack
 
The stuff you bought might be fantastic on the ribs, either straight up or mixed with something else, at least to some folks palettes. However, funny you'd mention a pineapple mango habanero sauce. I was actually kind of surprised the other day when my wife and son both said I'd done better, referring to my back rib glaze. It was some Sweet Baby Ray's mixed with a little Heffy's bbq sauce, and some fresh pineapple juice and habanero mango hot sauce I'd made last week. I thought it tasted great, but some folks have different ideas on what a rib glaze is supposed to taste like. You never know...
 
Scott P. said:
I always finish with the sauce and don't put it on when in the foil.
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Saucing in the foil obviously won't glaze the ribs, but you can still do it then to add some flavor and glaze again before pulling if you'd like. I've done it both ways with good results.
 
Dave Russell said:
The stuff you bought might be fantastic on the ribs, either straight up or mixed with something else, at least to some folks palettes. However, funny you'd mention a pineapple mango habanero sauce. I was actually kind of surprised the other day when my wife and son both said I'd done better, referring to my back rib glaze. It was some Sweet Baby Ray's mixed with a little Heffy's bbq sauce, and some fresh pineapple juice and habanero mango hot sauce I'd made last week. I thought it tasted great, but some folks have different ideas on what a rib glaze is supposed to taste like. You never know...
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Dave, I'm going to do ribs this weekend and I thought I'd try a few variations on three different half slabs. I'll report back next week. Thanks for the insight.

Jack
 
Guys, sorry no pictures but the ribs came out great. My only difficulty was temperature control since it was over 100 degrees outside during my cook.

I put dry rub on 4 half slabs and smoked them with hickory and apple wood for 3 1/2 hours at 230. I then foiled them with two slabs getting a splash of apple juice and two slabs getting pineapple, apple and grape juice. I returned these to the smoker at 230 and closed the bottom vents hoping that the WSM would cool down some but, due to the sunshine, it stayed over 220 and the ribs were already shrinking away from the bone. After another hour, I removed the foiled ribs from the smoker (they looked done) and put a slight coating of the Pineapple Habenero sause on the two slabs that had the mixed juices and a slight coating of K C Masterpiece BBQ sauce mixed with honey on the other two slabs and returned them to the smoker still wrapped in foil and closed all of the vents to get the temperature down to 160. I still had two hours to go before dinner. When we started dinner, I opened all of the vents and took off the WSM door and got the WSM up to 270. I un-foiled the ribs re sauced with each kind of sauce and placed them on the top rack for 5 minutes.

The final verdict was both kinds of ribs were great, hey were moist and tender. My wife and my son's girlfriend liked them both but favored the K C Masterpiece ribs a bit better. My son and I rated them both excellent but, I think I also tend to like the more traditional K C Masterpiece/Honey sauced ribs the best.
 
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