Spicy Mango Habanero Ribs Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs 10 mins
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Marinate time::
6 hrs
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Total Time
8 hrs 20 mins
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Servings
4 servings
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Calories
559 kcal
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Course
Main Course
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Cuisine
American
Spicy Mango Habanero Ribs Recipe
Description
The recipe involves preparing a dry spice rub featuring kosher salt, brown sugar, smoked paprika, thyme, and allspice to season the ribs initially. A mango-based marinade and glaze, blended with habanero hot sauce, apple cider vinegar, ketchup, brown sugar, and allspice, is processed until smooth. The ribs are coated thoroughly with both the rub and marinade and refrigerated for at least six hours to develop flavor. Baking the ribs wrapped in foil at a low oven temperature with some marinade juice traps moisture and facilitates tenderness. The slow cooking approach creates ribs that are soft and juicy with a balanced spicy and sweet glaze.
The dish pairs well with barbecue sides and is suitable for gatherings where bold, layered flavors are appreciated. The use of baby back ribs and removal of the silver skin membrane ensures better texture and flavor penetration. Careful wrapping in heavy weight foil keeps the ribs moist during baking.
Practical tips include using a digital meat thermometer to confirm the internal temperature reaches 200°F for perfect doneness. The marinade can be saved separately for other uses like chicken wings but must not be reused if it comes into contact with raw meat. Cooked ribs store refrigerated for up to four days and reheat best gently in a low oven or microwave to maintain moisture. The recipe notes various options for freezing raw and cooked ribs to preserve quality.
Ingredients
- 1 rack pork ribs baby back style
- 9.6 oz mango nectar
- 1 Mango cubed
- ¼ cup apple cider vinegar
- 2 Tbsp hot sauce El Yucateco Red Habanero Sauce
- 1 tbsp ketchup
- ¼ cup brown sugar
- ¼ tsp allspice
Dry rub:
- 2 tsp kosher salt
- 1 Tbsp brown sugar
- 1 tsp smoked paprika
- ¼ tsp thyme dried
- ½ tsp allspice
Instructions
- In a small bowl mix together all the dry spices.
- Mix together the mango juice, cubed mangoes, apple cider vinegar, ketchup, Habanero sauce, allspice and brown sugar in a food processor until smooth. An immersion blender work well if you don't have a food processor. This makes about 2 cups. Reserve 1 cup of the mixture to use as a marinade and 1 cup for later.
- Place ribs in a rectangular glass dish.
- Pour mango juice mixture mixture over ribs. Sprinkle spice mixture over them. Rub the spices and juice into the flesh. Flip the ribs over so the fleshy side is down.
- Cover and refrigerate for at least 6 hours before cooking.
- Preheat oven to 300'F. While oven is heating remove ribs from the refrigerator and let them sit out so they come to about room temperature.
- Remove ribs from the glass dish and wrap them completely in aluminum foil with about ¼ cup of the marinade juice. Discard the rest.
- Place on a cookie sheet with sides to catch any drips. Bake for about 2 hours.
- Light the grill and get it to around 400'F.
- Grill ribs for about 5 minutes on each side to a nice caramelized color brushing with ¼ cup of the reserved marinade. ( Your level of charred edges is your preference.)
- Transfer to a platter; cover and allow them to rest for about 5 minutes.
- Cut and serve with the ¾ cup left of the reserved marinade on the side.
Notes
- Use baby back pork ribs and remove the silver skin membrane for better texture.
- Wrap ribs tightly in heavy aluminum foil folded twice to retain moisture when baking.
- Cook ribs until internal temperature reaches 200°F for optimal tenderness; use a digital meat thermometer.
- Separate and refrigerate unused marinade that hasn't contacted raw meat for up to a week; discard if contaminated.
- Store cooked ribs in the refrigerator up to 4 days in an airtight container and reheat gently at 200°F or in a microwave with care to avoid drying.
- Raw baby back ribs can be frozen for 4-6 months; cooked ribs freeze well for 3-4 months when wrapped properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 559 kcal
% Daily Value*
| Calories | 559kcal | 28% |
| Carbohydrates | 33g | 11% |
| Protein | 44g | 88% |
| Fat | 26g | 40% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 166mg | 55% |
| Sodium | 1524mg | 64% |
| Potassium | 864mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 1205IU | 24% |
| Vitamin C | 30.2mg | 34% |
| Calcium | 77mg | 8% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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