Ingredients

• 1/4  cup packed brown sugar
• 2  tablespoons grated fresh ginger
• 2  teaspoons salt
• 2  teaspoons finely shredded lime peel
• 1  teaspoon ground cumin
• 1/2  teaspoon ground cinnamon
• 4  pounds pork loin back ribs, cut into 6- to 8-rib portions
• 1/2  cup chicken broth
• 1/4  cup dark rum
• 3  tablespoons lime juice
• 1  tablespoon cooking oil or olive oil
• 1  small fresh habanero chile pepper, finely chopped*
•   Mango-Guava BBQ Sauce

Directions

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.

Mango-Guava BBQ Sauce: In a small saucepan, combine 1 1/3 cups chopped mangoes; 2/3 cup packed brown sugar; 2/3 cup chopped onion; 1/3 cup lime juice; 1/4 cup olive oil; 1/4 cup guava paste; 3 tablespoons honey; 2 tablespoons tomato paste; 2 cloves garlic, minced; and 3/4 teaspoon 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.