Recipes and Cooking Reggae Baby Back Ribs Be the first to rate & review! Mango and guava flavor this sweet barbecue sauce for this Caribbean-style pork rib recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on September 14, 2020 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Marinate Time: 8 hrs Grill Time: 1 hrs 30 mins Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Ingredients ¼ cup packed brown sugar 2 tablespoon grated fresh ginger 2 teaspoon salt 2 teaspoon finely shredded lime peel 1 teaspoon ground cumin ½ teaspoon ground cinnamon 4 pound pork loin back ribs, cut into 6- to 8-rib portions ½ cup chicken broth ¼ cup dark rum 3 tablespoon lime juice 1 tablespoon cooking oil or olive oil 1 fresh habanero chile pepper, finely chopped* Mango-Guava BBQ Sauce Mango-Guava BBQ Sauce 1 ⅓ cup chopped mangoes ⅔ cup packed brown sugar ⅔ cup chopped onion ⅓ cup lime juice ¼ cup olive oil ¼ cup guava paste 3 tablespoon honey 2 tablespoon tomato paste 2 cloves garlic, minced ¾ teaspoon ground cumin Directions 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: 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. Rate it Print Nutrition Facts (per serving) 1348 Calories 84g Fat 95g Carbs 47g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 1348 % Daily Value * Total Fat 84g 108% Saturated Fat 27g 135% Cholesterol 228mg 76% Sodium 1585mg 69% Total Carbohydrate 95g 35% Total Sugars 73g Protein 47g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.