Cayenne Pepper Babyback Ribs with Mango BBQ Sauce

My great aunt gave us an entire box of Kevin mangoes, of which we only ate a couple and the rest were starting to get big black moles, and then pork ribs were on sale. So what else to do? SUMMER BBQ FOODS! My mom used to make them all the time when I was younger. I would eat at least 10 ribs at a time, plus some corn on the cob. She always used those pre bottled bbq sauces so she wouldn’t have to worry about too much after working. Me and my sister would have competitions to see who ate the most, and of course, who had the most sauce all over their faces.

Since I do happen to have a lot of spare time on my hands, I decided to make the sauce from scratch. The following recipe is adapted from Pat and Gina’s recipe on Food Network and a slew of tips from the Chowhound community boards.

Ingredients:

2 (3 pound) slabs of pork spare ribs

1-2 tbsp orange juice

For the dry rub-

2 tbsp salt    2 tbsp paprika    1 tbsp garlic powder    1 tbsp cayenne pepper

1 tbsp dark brown sugar

For the Mango BBQ Sauce-

1 tbsp butter    2 cloves garlic diced    salt and freshly cracked black pepper    1 tbsp dry rub

2 cups ketchup    2 cups ripe mango puree    2 tbsp white wine vinegar    ½ lemon juiced

Directions:

  1. Rinse and dry the ribs. Pull off the white membrane off of the underside of the ribs and cut off excess fat.
  2. Mix the ingredients for the rub and liberally coat and rub into the pork. Put in a Ziploc bag and leave overnight in the refrigerator.
  3. Preheat oven to 250 F.
  4. Wrap ribs in aluminum foil, before closing pour orange juice onto the bottom of the foil packet (do not pour over ribs). Make sure to seal the packets tightly as the steam is what will make the pork moist and tender.
  5. Put ribs into oven, I had about a few pounds of babyback ribs and it took around 2-2 ½ hours for it to be done. The best way to tell is when you see the meat pulling back from the bone (around ¼ of an inch).
  6. While the ribs are cooking, heat butter in a large sauce pan over medium heat.
  7. Sautee garlic until tender, then add dry rub (saved from before). Add salt and pepper to taste. Cook until fragrant.
  8. Slowly add ketchup, mango puree, vinegar, and lemon juice (it gets kinda chunky and bubbly, so you may want to add some apple juice/orange juice or other flavored liquid to dilute it a little bit).
  9. Bring to a boil, then simmer uncovered until it reaches desired consistency.
  10. As soon as the pork reaches desired doneness, spoon/brush on the mango bbq sauce on top of the ribs. Broil for 5 minutes, or until the sauce begins to caramelize and create a crust.
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