One habanero chile pepper provides plenty of kick for these ribs that are generously doused with a spicy-sweet sauce. To reduce grilling time, the country-style pork ribs are first baked in the oven and then finished on the grill to properly glaze the meat.
1. Heat oil in a small skillet over medium heat. Add garlic, onion and habanero. Cook, stirring, for 5 to 7, minutes until softened. Pour in a blender; add tomato sauce and vinegar. Blend until smooth.
2. Pour mixture back into skillet and stir in honey, Worcestershire sauce and mustard. Cook over medium-low heat for 10 minutes, stirring occasionally. Set aside until ready to use.
3. Heat oven to 450 degrees F. Sprinkle flour inside a large foil cooking bag. Season ribs with salt and pepper and place in the bag. Fold open edge of bag, following package directions.
4. Place bag on baking sheet and bake at 450 degrees F for 75 minutes. Carefully cut open bag and fold back, allowing steam to escape. Drain off accumulated cooking juices and discard bag. Place ribs in a large baking dish and add 3/4 cup of the sauce. Stir to coat ribs with sauce. Let stand while grill is heating.
5. Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Lightly coat grill rack with oil or nonstick cooking spray. Grill ribs for 4 to 5 minutes per side, generously basting with sauce, until nicely browned. Serve with additional sauce on the side.