- Prep time
- 10 minutes PT10M
- Cook time
- 2–2½ hours PT2½H
- 4-6 servings
Try these easy, delicious and mouthwatering mango-glazed ribs, slathered with a sweet, fruity glaze that brings out the natural flavor of the pork.
- 2 whole slabs baby back pork ribs
- 8 tablespoons light brown sugar
- 3 tablespoons kosher salt
- 1 tablespoon chili powder
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- ½ teaspoon cinnamon
- ½ teaspoon ginger powder
- ½ teaspoon ground coriander
- ½ teaspoon onion powder
- ½ cup light rum
- ½ cup mango nectar or juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons soy sauce
- 1 tablespoon Fresh to Market honey
- 2 cloves garlic, minced
- 1 jar mango chutney (12½ ounces)
- 2 tablespoons barbecue sauce
- 1 tablespoon fresh ginger, minced
Mix together all dry rub ingredients and sprinkle a generous amount over ribs. Place ribs in refrigerator for 1 hour to allow rub to penetrate meat.
Preheat oven to 250°F. In a microwave-safe dish, mix together all braising liquid ingredients and microwave for 1 minute, or bring to a simmer in a small sauce pot. Place ribs in a baking dish and pour braising liquid over ribs. Cover tightly with aluminum foil and cook in oven for 2–2½ hours, or until ribs are tender.
Remove ribs from oven and transfer braising liquid into a sauce pot. Over medium-low heat, reduce the juices until they reach a thick, syrupy consistency like molasses. Puree mango chutney, barbecue sauce and ginger in a food processer. Add to the reduced juices and heat through. Liberally brush ribs with the glaze.
Place ribs in oven and broil for 3–5 minutes or until glaze begins to caramelize. Remove ribs from oven and pour remaining glaze over ribs. Cut into 2-rib portions and serve.
Techniques used in this recipe:
pureepuree: to process food (by mashing, straining, or chopping it very fine) in order to make it a smooth paste. Also, a product produced using this technique. caramelization caramelization: the process of browning sugar in the presence of heat. The temperature range in which sugar caramelizes is approximately 320 to 360F. This method is also applied to fruits and vegetables in which the natural sugars present "caramelize" during a slow period of cooking over low heat.
caramelization: the process of browning sugar in the presence of heat. The temperature range in which sugar caramelizes is approximately 320 to 360F. This method is also applied to fruits and vegetables in which the natural sugars present "caramelize" during a slow period of cooking over low heat.broilbroil: a cooking method in which items are cooked by a radiant heat source placed above the food, usually in a broiler or salamander. braisebraise: a cooking method in which the main item, usually meat, is seared in fat, then simmered in stock or another liquid in a covered vessel.
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American pale ales generally have a good balance of malt and hops, and often contain slight to moderate fruity notes. Average alcohol by volume: 4.0-7.0%
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India Pale Ale
Heavier bodied and much more bitter than their English ancestors, American IPAs have very complex flavors ranging from sweet to citrus, to pine. Average alcohol by volume: 5.5-7.5%
Brown ales favor a maltier character over hops, and are usually slightly sweet on the palate. Average alcohol by volume: 4.0-7.0%