5 from 18 votes
Spicy Mango Habanero Ribs Recipe
This Spicy Mango Habanero Ribs recipe combines baby back pork ribs with a marinade and glaze made from mango nectar, cubed mango, apple cider vinegar, hot sauce, ketchup, brown sugar, and warming spices. The ribs are dry rubbed with a mixture of salt, brown sugar, smoked paprika, thyme, and allspice, then marinated for several hours before slow baking wrapped in foil. The flavors balance sweet, smoky, and spicy notes, resulting in tender, flavorful ribs with a slightly sticky sauce.
Prep Time
10 mins
Cook Time
2 hrs 10 mins
Marinate time::
6 hrs
Total Time
8 hrs 20 mins
Servings:
4
servings
Calories:
559 kcal
Course:
Main Course
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 559
% 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.