Makes: 4 large servings
Prep: 30 minutes Marinate: 8 to 24 hours Grill: 1-1/2 hours
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.
Nutrition Facts
Servings Per Recipe 4 large servings
Calories 1348,
Total Fat (g) 84,
Saturated Fat (g) 27,
Monounsaturated Fat (g) 40,
Polyunsaturated Fat (g) 9,
Cholesterol (mg) 228,
Sodium (mg) 1585,
Carbohydrate (g) 95,
Total Sugar (g) 73,
Fiber (g) 4,
Protein (g) 47,
Vitamin A (DV%) 0,
Vitamin C (DV%) 0,
Calcium (DV%) 0,
Iron (DV%) 0,
Percent Daily Values are based on a 2,000 calorie diet
Prep: 30 minutes Marinate: 8 to 24 hours Grill: 1-1/2 hours
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.
Nutrition Facts
Servings Per Recipe 4 large servings
Calories 1348,
Total Fat (g) 84,
Saturated Fat (g) 27,
Monounsaturated Fat (g) 40,
Polyunsaturated Fat (g) 9,
Cholesterol (mg) 228,
Sodium (mg) 1585,
Carbohydrate (g) 95,
Total Sugar (g) 73,
Fiber (g) 4,
Protein (g) 47,
Vitamin A (DV%) 0,
Vitamin C (DV%) 0,
Calcium (DV%) 0,
Iron (DV%) 0,
Percent Daily Values are based on a 2,000 calorie diet
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