I have been on a rib kick lately (wait, that sounds painful). Anyway, I have been making ribs almost every weekend because, well, summer! Last weekend it was grilled barbecue spare ribs with homemade sauce (< click on text for recipe) and this week I finally perfected the mango BBQ sauce for this recipe.
Also delicious using puréed pineapple, this sauce is made with puréed mango. I won’t ask you to get messy and have to peel and wrestle getting the flesh cut from around the giant pit. Why? Because most (if not all) the grocery stores I go to have frozen mango. All you do is defrost and blend.
I like to dry marinade the ribs before roasting in the sauce. This means that they are rubbed with a spice blend, covered in plastic wrap and refrigerated for 1 hour to allow the flavors to penetrate the meat.
The ribs are coated in the barbecue sauce, covered in foil and roasted. They can be finished in 2 different ways, broil to make the sauce brown and bubbly or on the grill. Both methods are in the recipe. Grilled Parmesan Garlic and Basil Corn on the Cob You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates.
Crunchy Vegetable Coleslaw
