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5.0 from 27 votes

Spicy Mango Habanero Ribs Recipe

Here is a great recipe for slow roasted ribs in the oven then finish them on the grill. Low and slow is the way to go.  I always marinate my ribs with the dry rub for at least 6 hours, so all the flavors can really sink in. If you can marinate overnight, even better. We like to start our ribs wrapped in foil in the oven, low and slow, until they are tender. We then finish them on the grill. 

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

    Cup of Yum
  1. In a small bowl mix together all the dry spices.
  2. 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.
  3. Place ribs in a rectangular glass dish.
  4. 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.
  5. Cover and refrigerate for at least 6 hours before cooking.
  6. 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.
  7. Remove ribs from the glass dish and wrap them completely in aluminum foil with about ¼ cup of the marinade juice. Discard the rest.
  8. Place on a cookie sheet with sides to catch any drips. Bake for about 2 hours.
  9. Light the grill and get it to around 400'F.
  10. 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.)
  11. Transfer to a platter; cover and allow them to rest for about 5 minutes.
  12. Cut and serve with the ¾ cup left of the reserved marinade on the side.

Notes

  • Tips on ingredient and preparation:
  • Frequently asked questions:
  • How long can store the cooked ribs in the refrigerator? Cool them completely and you can store them for 4 days in an airtight container.
  •  
  • Use baby back pork ribs. There are many types of ribs sold at at the store like spare ribs, Saint Louis stye ribs and country ribs. Baby back are the way to go. These are typically sold in a vacuum pack. Remove all the silver skin from the ribs after you open them. Ontario pork has a great tutorial on how to remove the silver skin membrane from ribs.
  • Use baby back pork ribs. There are many types of ribs sold at at the store like spare ribs, Saint Louis stye ribs and country ribs. Baby back are the way to go. These are typically sold in a vacuum pack. Remove all the silver skin from the ribs after you open them. Ontario pork has a great tutorial on how to remove the silver skin membrane from ribs.
  • Use heavy aluminum foil to wrap them in the oven. You want to pleat two pieces of foil together with two folds in the middle. ( See photo below.) The heavy foil works best for this.
  • Use heavy aluminum foil to wrap them in the oven. You want to pleat two pieces of foil together with two folds in the middle. ( See photo below.) The heavy foil works best for this.
  • Use a good digital instant read meat thermometer to take the internal temperature of the ribs. They need to reach 200°F in the oven.
  • Use a good digital instant read meat thermometer to take the internal temperature of the ribs. They need to reach 200°F in the oven.
  • Don't skip the smoked paprika in the dry rub. This imparts a nice smoky flavor into the sauce in additional to the smoky flavor from the grill.
  • Can I save the marinade that I don't use? Sure, spice up some chicken wings! It should last about a week in your fridge. I put mine in a squeeze bottle. Do not save any of the marinade that has been in contact with raw meat so separate it before using into a container for later use.
  • Can I freeze the ribs? If your raw ribs are in a vacuum pack those can be frozen for 4-6 months before using for best quality. Once the ribs are cooked they can be stored frozen for 3-4 months wrapped tightly in freezer foil or air freezer bags.
  • How do I reheat the cooked ribs? Yes, preheat the oven to 200°F and heat for 15-30 minutes until warm. A smaller portion will take less time. Place them in a covered dish to prevent them from drying out while reheating. I like to microwave at 60% power for several minutes until hot. Stop to turn and check them every 45 seconds or so.

  • How long can store the cooked ribs in the refrigerator? Cool them completely and you can store them for 4 days in an airtight container.

     

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 (25%) 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: 4servings

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.