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1
Heat oil in a small skillet over medium heat.
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2
Add garlic, onion and habanero chile.
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3
Cook, stirring, for 5 to 7 minutes, until softened.
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4
Pour into a blender; add tomato sauce and vinegar; blend until smooth.
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5
Pour mixture back into skillet and stir in honey, Worcestershire sauce and mustard.
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6
Cook over medium-low heat for 10 minutes, stirring occasionally.
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7
Set aside til ready to use.
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8
Heat oven to 450.
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9
Sprinkle flour inside a large foil cooking bag.
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10
Season ribs with salt and pepper and place in the bag.
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11
Fold open edge of bag, following package directions.
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12
Place bag on baking sheet and bake at 450 for 75 minutes.
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13
Carefully cut open bag and fold back, allowing steam to escape.
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14
Drain off accumulated cooking juices and discard bag.
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15
Place ribs in a large baking dish and add 3/4C of the sauce.
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16
Stir to coat ribs with sauce.
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17
Let stand while grill is heating.
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18
***I didn't actually do steps #3 & 4 the way the original recipe called for -- I lined a 9x13 pan with heavy-duty foil, placed the ribs in the pan, then covered the pan with more foil, sealing well.
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19
After baking them I drained off the juices and returned the ribs to the same pan and coated them with the sauce.
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20
Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals.
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21
Lightly coat grill rack with oil or nonstick cooking spray.
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22
Grill the ribs for 4-5 minutes per side, generously basting with the sauce, until nicely browned.
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23
Serve with additional sauce on the side.
