Mango-Habanero Glazed Spare Ribs
User Reviews
5
Mango-Habanero Glazed Spare Ribs
Description
This recipe begins by generously coating a rack of spare ribs with a dry rub containing garlic powder, smoked paprika, dry mustard, sea salt, and cracked black pepper. The ribs are tightly wrapped in foil and refrigerated for 12 hours to let the seasoning penetrate the meat, enhancing flavor and tenderness. Meanwhile, the glaze is prepared by sautéing diced onion, garlic, and grated ginger in olive oil, then combining with diced fresh mango, crushed tomatoes, mango juice, brown sugar, apple cider vinegar, molasses, Worcestershire sauce, lime juice, and diced habanero chiles. This mixture is simmered until flavors meld, then pureed and simmered further to thicken.
In the final cooking stage, the ribs are slow-baked in a low-heat oven for about three hours until tender. The mango habanero glaze, with its balance of sweetness from mango and brown sugar and the heat from habaneros, imparts a complex flavor profile when brushed onto the ribs. Cilantro leaves add a fresh herbal note as garnish. The result is ribs with tender meat, a flavorful dry rub crust, and a vibrant, spicy glaze that melds harmoniously.
Ingredients
- 1 spare ribs 3 ½ lb. rack
dry rub
- 1 tablespoon garlic powder
- 2 teaspoons smoked paprika
- 1 teaspoon dry mustard ground
- 1 ½ teaspoons salt sea salt
- 1 teaspoon black pepper cracked
mango habanero glaze
- 2 tablespoons extra virgin olive oil
- 1 yellow onion diced
- 3 garlic cloves, minced
- 2 teaspoons ginger grated
- 1 ½ cups Mango diced
- 1 cup crushed tomatoes
- ¾ cup mango juice fresh, 100%
- ⅔ cup light brown sugar
- ½ cup apple cider vinegar
- 1 tablespoon molasses
- 1 tablespoon Worcestershire sauce
- 1 lime juiced
- 1 to 2 habanero chiles seeded and diced
- salt to taste
- black pepper to taste
garnish
- cilantro leaves
Instructions
- Place ribs on a baking sheet, lined with foil.
- Mix together all the dry rub ingredients until well combined. Smother ribs with the dry rub, on both sides, until fully coated and tightly wrap with foil.
- Refrigerate and allow ribs to marinate for 12 hours.
- For glaze: Pour oil into a large saucepan and place over medium-high heat. Ad onion, garlic and ginger and sauté for 4 to 5 minutes. Season with salt and pepper. Add remaining ingredients and stir until completely combined. Bring mixture to a boil, then reduce heat to medium-low, cover and simmer for 20 to 25 minutes. Set aside and allow mixture to cool for about 30 minutes. Pour mixture into a blender blend until smooth. Pour mixture back into the pan and simmer for an additional 10 minutes. Adjust seasonings and set aside to cool. Store glaze in the refrigerator until ready to use.
- Preheat oven to 300˚F.
- Place ribs onto a baking sheet and place into oven, meat-side down, for about 3 hours or until ribs are tender and juicy.
- Remove ribs from the oven and carefully unwrap. Remove ribs from the foil completely and place back onto the baking sheet, meat side down.
- Turn broiler on high in oven.
- Baste ribs with glaze and carefully flip over. Brush the glaze over the meaty side of the ribs and place under broiler for 2 to 3 minutes.
- Brush ribs with more glaze and return to broiler for 3 to 5 minutes or until caramelized and the edges begin to crisp.
- Remove from broiler and allow ribs to rest for about 10 minutes. Cut rack into individual ribs and drizzle with more glaze. Finish ribs with fresh cilantro leaves and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 1799 kcal
% Daily Value*
| Calories | 1799kcal | 90% |
| Carbohydrates | 164g | 55% |
| Protein | 67g | 134% |
| Fat | 97g | 149% |
| Saturated Fat | 29g | 145% |
| Cholesterol | 296mg | 99% |
| Sodium | 1649mg | 69% |
| Potassium | 1644mg | 35% |
| Fiber | 10g | 40% |
| Sugar | 127g | 254% |
| Vitamin A | 13438IU | 269% |
| Vitamin C | 73mg | 81% |
| Calcium | 234mg | 23% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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