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Reggae Baby Back Ribs

Makes: 4 servings
Prep 30 mins Marinate 8 hrs to 24 hrs Grill 1 hr 30 mins
Reggae Baby Back Ribs
  • 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  fresh habanero chile pepper, finely chopped*
  •  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.

For Mop Sauce::

2. 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
  • 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
  • 3/4  teaspoon  ground cumin

1. 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 1348,
  • Fat, total (g) 84,
  • chol. (mg) 228,
  • sat. fat (g) 27,
  • carb. (g) 95,
  • Monounsaturated fat (g) 40,
  • Polyunsaturated fat (g) 9,
  • fiber (g) 4,
  • sugar (g) 73,
  • pro. (g) 47,
  • sodium (mg) 1585,
  • Percent Daily Values are based on a 2,000 calorie diet

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