Recipes and Cooking Sweet and Spicy Mango-Sauced Ribs with Smoky Slaw Be the first to rate & review! The skin of ripe mangoes can be vibrant green, red, and/or yellow. It's their texture that indicates ripeness. By Charlie Worthington Published on May 13, 2021 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 20 mins Total Time: 3 hrs 20 mins Servings: 6 Jump to Nutrition Facts Ingredients 2 racks pork loin ribs (2 1/2 to 3 pounds each) ⅓ cup plus 1 tablespoon packed light or dark brown sugar 2 teaspoon ground cumin 2 teaspoon sweet paprika 2 teaspoon onion powder 2 teaspoon ground cinnamon 1 ½ teaspoon kosher salt ¼ teaspoon cayenne pepper 4 ripe fresh mangoes 1 cup plus 3 tablespoons cider vinegar 1 small fresh serrano pepper, halved, seeded, and finely chopped ½ teaspoon ground coriander 3 tablespoon olive oil 2 cup shredded red cabbage ½ cup loosely packed parsley leaves, coarsely chopped ½ cup thinly sliced red onion Lime wedges, for serving (optional) Directions Slip the tip of a knife under the edge of each membrane covering rib backs to loosen it. Use a paper towel to grip and pull it away from bones; discard. For rub: In a small bowl combine 1 tablespoon of the brown sugar, the cumin, paprika, onion powder, 1 1/2 teaspoons of the cinnamon, 1 teaspoon kosher salt, and the cayenne. Set aside 1 tablespoon of the rub. Sprinkle remaining rub over both sides of ribs; rub in. Prepare grill for indirect heat. (See "How to Set Up Your Grill.") If using a charcoal grill, place ribs over drip pan. Grill, covered, over medium-low 2 hours.* Meanwhile, for sauce: Chop two of the mangoes (see tip). In a medium saucepan combine chopped mangoes, 1 cup of the vinegar, the serrano pepper, coriander, the remaining 1/3 cup brown sugar and 1/2 teaspoon cinnamon, and an additional 1/2 teaspoon kosher salt. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until thickened and reduced to about 1 1/2 cups, stirring occasionally. Let cool slightly. Place in a food processor or blender; process until smooth. Set half of the sauce aside for serving. Brush ribs with some of the remaining sauce. Grill 1 to 2 hours more or until tender, brushing occasionally with sauce. Meanwhile, for slaw: In a medium bowl combine the remaining 3 tablespoons vinegar, 2 tablespoons olive oil, and the reserved 1 tablespoon rub. Add cabbage; toss to coat. Set aside at least 20 minutes or up to 1 hour, stirring occasionally. Cut along seed to remove flesh from remaining two mangoes. (Do not peel.) Brush flesh with an additional 1 tablespoon olive oil. Grill mango pieces, flesh side down, over direct heat 2 to 4 minutes or until charred. Use a paring knife to remove peel. Thinly slice mango. Add to cabbage mixture along with parsley and red onion. Toss to combine. Serve ribs with reserved sauce, the mango slaw, and, if desired, lime wedges. Serves 6. Tips For quicker grilling, after rubbing the spice mixture on ribs, place ribs in a shallow baking pan. Bake in a 325°F oven 1 3/4 hours. Grill ribs, covered, directly over medium heat about 8 minutes or until sauce is bubbling and ribs are lightly charred, turning once halfway and brushing with half of the sauce. Rate it Print Nutrition Facts (per serving) 734 Calories 42g Fat 40g Carbs 48g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 734 % Daily Value * Total Fat 42g 54% Saturated Fat 14g 70% Cholesterol 160mg 53% Sodium 486mg 21% Total Carbohydrate 40g 15% Total Sugars 35g Protein 48g Vitamin C 72.5mg 363% Calcium 125mg 10% Iron 3.2mg 18% Potassium 931mg 20% Folate, total 75mcg Vitamin B-12 1.2mcg Vitamin B-6 0.9mg *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.