SPICY MANGO CHILI BABY BACK RIBS...We just can't resist grilling those ribs! Off and on this summer, the weather has been perfect for barbecuing and ribs are at the top of the list of meals we love to barbecue. Even though we've made some fabulous sauces in the past, we had a hankering for a chili mango sauce.
It all started while we were at the grocery store and were looking at the mangoes. We found one that was perfectly ripened (slightly soft when you give it a little squeeze). Anyway, when we got home, we started thinking about what would go well with the mango. Since we both love spicy food adding heat sounded like a great way to go. Here's what we put together. It is absolutely delicious with sweet mango flavor and gentle heat from the chili sauce. If you make this sauce, you can adjust the heat by adding more or less chili sauce or even switching to sriracha sauce. You be the judge!
Prep Time: 15 minutes
Cook Time: 45 minutes
For the rub:
1 teaspoon allspice
1 teaspoon brown sugar
1/2 teaspoon salt
3/4 teaspoon fresh ground black pepper
1 teaspoon granulated garlic
For the chili mango sauce:
1/4 cup regular chili sauce or sriracha
1 medium mango, ripe and cut in pieces
zest from 1 lime
1/2 teaspoon sriracha
1/2 teaspoon ginger
Juice from 1/2 lime
1. Remove fat from ribs and remove the membrane on the underside of the ribs by pulling it loose with a paper towel.
2. Combine all ingredients for the rub, mix thoroughly and apply evenly to the meat side of the ribs. Set in fridge for at least one hour.
3. Combine all of the sauce ingredients in a blender and blend until smooth.
4. The last hour before cooking the ribs, spoon some of the sauce on the meat side. Do not contaminate the sauce by touching the raw meat to the sauce. Return ribs to the refrigerator. Keep the remaining sauce for dipping the ribs when you're eating them.
5. Preheat the grill and cook on medium-low heat for 40-45 minutes. Check the ribs to make sure they don't burn on the underside. If they are starting to burn put aluminum foil under them and take them off the direct heat.
Separate the ribs with a sharp knife and serve with the veggie of your choice. We chose to have raw asparagus with a dipping aioli made from the spicy mango chili sauce and organic mayonnaise. About 1/4 to 1/3 mango chili sauce and the rest mayo is delicious and can be used on asparagus, broccoli or artichokes.
Tom and Anita #babybackribs #ribs #pork #mango #spicy #dinner #grilling #barbecue #mangochilisauce