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- user reviews (3)
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1/4
cup packed brown sugar
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2
tablespoons grated fresh ginger
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2
teaspoons salt
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2
teaspoons finely shredded lime peel
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1
teaspoon ground cumin
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1/2
teaspoon ground cinnamon
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4
pounds pork loin back ribs, cut into 6- to 8-rib portions
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1/2
cup chicken broth
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1/4
cup dark rum
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3
tablespoons lime juice
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1
tablespoon cooking oil or olive oil
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1
fresh habanero chile pepper, finely chopped*
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Mango-Guava BBQ Sauce
1. In a small bowl, combine brown sugar, ginger, salt, lime peel, cumin, and cinnamon. Sprinkle mixture evenly over ribs; rub in with your fingers. Place ribs in a resealable plastic bag; seal bag. Marinate in the refrigerator for 8 to 24 hours.
2. For Mop Sauce: In a medium bowl, combine broth, rum, lime juice, oil, and habanero pepper. Cover and chill for 8 to 24 hours.
3. For a charcoal grill, arrange medium-hot coals around a drip pan in a grill with a cover. Test for medium heat above pan. Place ribs, bone sides down, on the grill rack over pan. (Or place ribs in a rib rack; place on grill rack). Cover and grill for 1-1/2 to 1 3/4 hours or until ribs are tender, brushing with mop sauce every 15 to 20 minutes. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Cover and grill as above, except place ribs in a roasting pan.)
4. While ribs are cooking, prepare Mango-Guava BBQ Sauce. About 15 minutes before ribs are done, brush some of the mango sauce over ribs. Pass the remaining sauce. Makes 4 large servings.
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1 1/3
cups chopped mangoes
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2/3
cup packed brown sugar
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2/3
cup chopped onion
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1/3
cup lime juice
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1/4
cup olive oil
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1/4
cup guava paste
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3
tablespoons honey
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2
tablespoons tomato paste
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2
cloves garlic, minced
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3/4
teaspoon ground cumin
In a small saucepan, combine chopped mangoes; brown sugar; chopped onion; lime juice; olive oil; guava paste; honey; tomato paste; garlic; ground cumin. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Cool slightly. Transfer to a food processor or blender. Cover and process or blend until slightly chunky.
- Servings Per Recipe 4,
- Calories 1348,
- Protein (gm) 47,
- Carbohydrate (gm) 95,
- Fat, total (gm) 84,
- Cholesterol (mg) 228,
- Saturated fat (gm) 27,
- Monosaturated fat (gm) 40,
- Polyunsaturated fat (gm) 9,
- Dietary Fiber, total (gm) 4,
- Sugar, total (gm) 73,
- Sodium (mg) 1585,
- Percent Daily Values are based on a 2,000 calorie diet
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Anonymous should know better; the alcohol gets vaporized when you heat it. Only the flavor is left behind. If you don't like it, omit it.
7/6/2010 12:29:09 AM Report Abusedo you do all your cooking with some type of alcohol?
6/24/2010 01:46:56 PM Report AbuseGreat, non tomatoe base, not too sticky, love the dipping sauce that you can control the amount you want on your yibs,
4/16/2010 11:43:47 AM Report Abuse