With the tropical fusion of fresh mango, soy sauce and sesame, you can’t let the summer go by without trying these Mango Barbecue Baby Back Ribs.
I have been on a rib kick lately (wait, that sounds painful). Anyway, I have been making ribs almost every weekend because, well, summer! Last weekend it was grilled barbecue spare ribs with homemade sauce (< click on text for recipe) and this week I finally perfected the mango BBQ sauce for this recipe.
Also delicious using puréed pineapple, this sauce is made with puréed mango. I won’t ask you to get messy and have to peel and wrestle getting the flesh cut from around the giant pit. Why? Because most (if not all) the grocery stores I go to have frozen mango. All you do is defrost and blend.
I like to dry marinade the ribs before roasting in the sauce. This means that they are rubbed with a spice blend, covered in plastic wrap and refrigerated for 1 hour to allow the flavors to penetrate the meat.
The ribs are coated in the barbecue sauce, covered in foil and roasted. They can be finished in 2 different ways, broil to make the sauce brown and bubbly or on the grill. Both methods are in the recipe.
Side recipe suggestions
If you’ve tried these Mango Barbecue Baby Back Ribs or any other recipe on the blog, then don’t forget to rate the recipe and let me know it turned out in the comments below. I love to hear from my readers!
- For the spice rub:
- 2 tablespoons light brown sugar
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 4 pounds (1.81 kg) baby back ribs
- For the barbecue sauce:
- 2 cups mango frozen mango chunks, defrosted (fresh can also be used)
- 2 tablespoons vegetable oil
- 4 ounces (113 grams) yellow onion, finely chopped
- 1 garlic clove, peeled and finely chopped or grated
- 1 ½ teaspoons smoked paprika
- ½ teaspoon mustard powder
- 1 cup ketchup
- 2 tablespoons low sodium soy sauce
- 1 tablespoon granulated sugar
- 1 teaspoon sesame oil
- 2 teaspoons apple cider vinegar
- ½ cup water
1. To bowl, add the brown sugar, salt, pepper, smoked paprika, chili powder, garlic powder. Mix well. Sprinkle evenly all over the ribs and rub in well. Wrap in plastic wrap and refrigerate 1 hour (or overnight if making ahead).
2. Add the mango to a blender and blend until smooth, set aside.
3. Heat the vegetable oil over medium heat in a large pan. Add the onions and sauté the until softened, stirring occasionally, about 5 minutes. Add the garlic, paprika and mustard powder and stir and cook for 1 minute. Add the ketchup, soy sauce, sugar, sesame oil and apple cider vinegar, mango puree and water, stir well to mix. Bring to a simmer and cook for 5 minutes or until thickened (the sauce will thicken as it cools). If the sauce gets too thick at any point, just add a little water.
4. Transfer the sauce to a blender and blend until smooth.
5. Preheat oven to 250 degrees F.
6. Place the ribs on a large piece of foil on a large baking sheet and spread an even layer of barbecue sauce over them. Cover tightly with and roast for 2 hours.
7. Preheat broiler with top shelf 6 inches from broiler.
8. Uncover the ribs and take out of the foil. Place the rack of ribs, meat-side up on the baking sheet. Broil until they are browned and bubbly.
9. Cut the ribs between the bones and serve with more sauce.
10, Follow the recipe for the sauce and ribs up to wrapping the ribs in plastic wrap for 1 hour.
11. Preheat the grill with heat only on 1 side.
12. Remove the ribs from the plastic wrap and spread an even layer of the sauce over the ribs on the meat side. Wrap the ribs well in foil. Place the ribs on the side without the heat. Close the lid and cook for 1 hour.
13. After 1 hour remove from the foil and brush with more sauce. Cook directly over high heat until the ribs get a little char.
Amount Per Serving: Calories: 556 Total Fat: 23g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 59mg Sodium: 2112mg Carbohydrates: 74g Fiber: 6g Sugar: 58g Protein: 20g