Ingredients Weight Measure
Olive oil 1/2 cup
TABASCO® brand Original Red Sauce 4 oz.
Black pepper 2 tsp.
Cumin powder 1 tsp.
Chili powder 2 tsp.
Baby back ribs, full slabs 2 ea.
Seasoning salt 2 tsp.


Ingredients Weight Measure
Tomatillos 1 lb.
Habanero peppers, fresh 1/2 lb.
Garlic cloves, fresh 6 ea.
Yellow onion, medium 1 ea.
Pineapple, fresh 1/2 lb.
Pineapple juice 1 cup
Orange juice 1/2 cup
Cilantro, fresh 1 bunch
Coriander powder 1/2 tsp.
Cumin powder 1/2 tsp.
Brown sugar 1 Tbsp.
Salt 2 tsp.
Black pepper 1 tsp.
Red wine vinegar 1 tsp.


  1. For the Salsa, boil tomatillos, habanero peppers, fresh garlic, onion and pineapple until the tomatillos get tender. In a separate pan, reduce the pineapple juice and orange juice.
  2. When the tomatillos are tender, drain the mixture and process in a food processor or blender until smooth. Add the juices to the blender when they have reduced to almost a syrup. Reserve.
  3. Rub the olive oil, TABASCO® brand Pepper Sauce, black pepper, cumin, and chili powder on the slabs of ribs. Let the ribs marinate overnight in refrigerator, or at least 3-4 hours.
  4. In a 325°F preheated oven, cook the ribs for 40-45 minutes, or until the meat is done. Remove ribs from oven and soak in the salsa for 4-5 minutes. Place ribs back in the oven for another 5 minutes; then serve hot.

Yield: 12-20 servings