🍑 Peach Habanero Extra-Sticky RibsExperiment No. 02

A sweet–spicy, fall-off-the-bone study in controlled caramelization. Built from childhood memories of watching my dad — a biomedical chemist — break down rib fibers with pineapple juice and explain the science behind tenderness.

Rib & Herb Infusion

Yield: 4 servings • Total Time: ~3 hours

Ribs:

• 1 slab pork ribs (about 2.5 lb)

• Vinegar rinse (~¼ cup mixed with water)

• 3 L water

• 8–10 oz pineapple juice

• 1 onion, quartered

• 4–5 garlic cloves

• 2 knobs fresh ginger, sliced

Herb Sack (tie in cheesecloth):

• 1 teaspoon peppercorns

• 2–3 whole cloves

• 2 bay leaves

• 1 teaspoon thyme

• 1 teaspoon garlic flakes

• 1 teaspoon onion flakes

Method:

1. Rinse ribs in diluted vinegar water; pat dry.

2. Bring water + pineapple juice to a boil with onions, garlic, ginger, and the herb sack.

3. Add ribs and simmer for 30 minutes.

4. Remove, drain, and air-dry 5–10 minutes.

Peach Habanero Glaze

Yields: ~500–600 g sauce

You used the following exact formula:

• 15 g neutral oil

• 50 g diced onion

• 8 g minced garlic

• 1 habanero pepper (~8 g), diced

• 240 g brown sugar

• 140 g honey

• 15 g molasses

• 50 g tomato paste

• 120 g peach juice

• 30 g pear juice

• 90 g apple cider vinegar

• 3 fresh peaches, peeled and diced (about 350–400 g total)

• 15–20 g rye whiskey

• 2 g paprika

• Juice of ½ lemon (~10 g)

• Salt to taste

Method:

1. Sauté the onion in oil until soft; add garlic and habanero for 1–2 minutes.

2. Add brown sugar, honey, and molasses and stir until syrupy.

3. Mix in tomato paste, peach juice, pear juice, apple cider vinegar, and the diced peaches.

4. Simmer about 20 minutes until the sauce reduces by one-third.

5. Add rye whiskey, paprika, and lemon juice; simmer 5 more minutes.

6. Blend smooth and jar while warm.

Bake & Glaze Sequence

1. Preheat oven to 275°F. Line a sheet pan with parchment.

2. Season ribs with your brown-sugar-bourbon rib blend.

3. Baste every 10–15 minutes for the first 3 coats.

4. Then baste every 30 minutes.

5. Bake 2½–3 hours total for fall-apart tenderness.

6. Raise oven to 375°F for 10 minutes to deepen caramelization.

7. Finish with a 2–3 minute broil for that ultra-sticky lacquer.

Science Note

• Pineapple juice contains bromelain, an enzyme that breaks down collagen → tenderness.

• Brown sugar + honey create high-viscosity caramelization for gloss and stickiness.

• Rye whiskey holds onto its spicy phenolics better than bourbon during reduction.

• Vinegar + lemon juice tighten the flavor and balance the sweetness.

Result

A glossy amber glaze. Tender pull-away bones.
Sweet × heat × acid × salt in perfect equilibrium.

Extra sticky. Extra science.