Ingredients Weight Measure
Pork spareribs 18 lbs.
TABASCO® brand Garlic Pepper Sauce 2-1/2 oz.
TABASCO® brand Green Jalapeño Pepper Sauce 2-1/2 oz.
TABASCO® brand Habanero Sauce 5 oz.
Molasses 2 qts.
Brown sugar 4 oz.
Catsup 2 lbs.
Apple cider vinegar 6 oz.
Sea salt 1 Tbsp.

For Presentation

Ingredients Weight Measure
Pineapple, large, fresh 1 ea.
Leek, leaf, long, cut in 1/2 lengthwise, blanched 1 ea.
Corn kernels, loose, steamed 1-1/2 lbs.
Red pepper, diced 1 ea.
Orchids (edible) 24 ea.
Habanero peppers 10 ea.


  1. For the spareribs, bake ribs at 350°F for 1 hour and pour off excess fat.
  2. Combine the three TABASCO® Pepper Sauces with molasses, brown sugar, catsup, vinegar and salt.
  3. Pour sauce over spareribs, coating all sides.
  4. Continue baking, basting often until tender (total cooking time approximately 2 hours).
  5. Remove and cut ribs into 3 bones.
  6. For presentation, cut the top of the pineapple off and set aside.
  7. Bake bottom at 350°F for 45 minutes.
  8. Remove and set top on cooked pineapple bottom.
  9. Arrange ribs around pineapple on center of serving platter, securing meat with toothpick.
  10. Tie with blanched leek leaf.
  11. On bottom of platter, place half of the steamed corn kernels and sprinkle with some diced red pepper.
  12. Garnish with orchids and habanero peppers.
  13. Serve remaining ribs, corn and orchids on separate platter.

Yield: 12-20 servings