Mango Ribs

I found a nice rack of ribs on sale at Whole Foods, and I couldn't pass them up! This is a delicious recipe for the barbeque or the ribs can be cooked in the oven as well.

Ingredients
1 half rack of pork ribs
1 bottle of beer


Dry Seasoning
2 tablespoons dark brown sugar
2 tablespoons ground cumin
1/4 teaspoon Harissa
1/4 teaspoon Ras-el Hanout
1/2 teaspoon Cayenne pepper
1/ tablespoon salt
1 tablespoon ground black pepper


Glaze
1/4 cup apple cider vinegar
1/4 cup dark rum
2 tablespoons soy sauce
Juice of 1/2 lime
Fresh mango puree, or frozen puree thawed
1 Tablespoon Guava Jelly (barbeque sauce or Sweet n Sour sauce can substitute)
1/2 teaspoon cayenne pepper
Salt



Mix the dry ingredients onto the ribs (both sides). Let the ribs rest at room temperature for 20 minutes.

Preheat the oven to 400 F. Place the rack at the bottom of a roasting pan. Pour beer in pan and place ribs on the rack. Add 1/2 cup of water to make sure the liquid doesn't evaporate.

Cover with foil. Back for 1.5 hours.

In the meantime, make your glaze. Add the vinegar, dark rum and soy sauce together and bring to a simmer. Squeeze the lime juice on. Add the cayenne pepper and salt. Taste. The glaze should be pretty spicy.

Now for the sweet element. Slowly add the mango puree. The puree should be free from mango strands. If it is not, strain the puree as your are pouring it into the sauce.

Slowly add the jelly, mixing constantly until the jelly dissolves and mixes with the other ingredients. 

Add more of any of the ingredients to meet your taste preferences. Slowly simmer for 10 minutes on low heat, stirring constantly so that the sauce doesn't stick to the pan and burn. It should be thick but pourable.

Separate the sauce into 3 equal portions to avoid cross contamination: one you will use for a marinade, one for when you are barbecuing, the last you can use after the meat is cooked for additional flavor.

When the ribs are done, remove them from the oven and let them sit for 10 minutes, till they cool down. When you can handle them, cut them in half, so that they can fit into a standard ziplock plastic bag.

Place the ribs in the freezer bag and pour 1/3 of the glaze over them. Marinate for 1 hour.

Finish them off by baking them in the oven for another 20 minutes at 450 or grill them up! Use 1/3 of the glaze when you are grilling them.

When you are eating them, use the last remaining 1/3 of the glaze.

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