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Sweet Habanero Ribs

Photo by flickr user ctankcycles

The delicious ribs can be made with either pork baby backs, or beef short ribs. Either way, they're delicious.


Trim any large chunks of fat off the ribs. Place the ribs in a large pot (6-quart would be best) with enough water to cover the ribs. Bring to a boil, then reduce heat to a simmer. Slowly simmer, covered, for 1 1/2 hours or until tender.

To make the sauce, cook the onion and garlic in hot oil until tender. Stir in the ketchup, apricot preserves, vinegar, pepper, steak sauce, and chili powder. Bring to a boil, then reduce heat immediately. Simmer, uncovered, for 10 minutes or until mixture thickens slightly, stirring occasionally.

Stir together the cumin and salt in a small bowl. Sprinkle over both sides of the ribs then rub into surface. (It's helpful to completely dry the ribs first. I often boil the ribs the night before, then put in the refidgerator.)

Prepare the grill for indirect grilling (see your grill owners manual, or do a Google search for "indirect grilling"). Never grill ribs over direct heat. Lightly oil the grill over the drip pan, and place ribs on grill above the drip pan, cooking with medium heat. Cover and grill for 15-20 minutes, or until the ribs are tender. During the final 10 minutes, brush the ribs with the sauce. Cook for 5 minutes, turn, brush the other side, then finish cooking 5 more minutes.

Heat the remaining sauce, and serve along side the ribs.


  • 3 lb. pork baby back or beef short ribs
  • 1/4 cup chopped white onion
  • 4-5 cloves garlic, minced
  • 1 Tbsp. cooking oil
  • 1/2 cup ketchup
  • 1/2 cup apricot preserves
  • 1/4 cup cider vinegar
  • 1 habanero pepper, finely chopped
  • 1 Tbsp. steak sauce
  • 1 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/4 tsp. salt