Reggae Baby Back Ribs
- 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.
- In a medium bowl, combine broth, rum, lime juice, oil, and habanero pepper. Cover and chill for 8 to 24 hours.
- 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.)
- 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.
Mango-Guava BBQ Sauce
- 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.
Nutrition Facts (Reggae Baby Back Ribs)
- Per serving:
- 1348 kcal cal.,
- 84 g fat
- (27 g sat. fat,
- 9 g polyunsaturated fat,
- 40 g monounsatured fat),
- 228 mg chol.,
- 1585 mg sodium,
- 95 g carb.,
- 4 g fiber,
- 73 g sugar,
- 47 g pro.
- Percent Daily Values are based on a 2,000 calorie diet