Get ready to transform your ordinary barbecue into an extraordinary culinary adventure with these mind-blowing Spicy Mango Habanero Ribs! Imagine tender, succulent pork ribs glazed with a tropical-meets-fiery marinade that will send your senses on a wild ride. This isn't just another rib recipe – it's a flavor journey that combines the sweet lusciousness of ripe mangoes with the electrifying heat of habanero peppers, creating a dish that's guaranteed to become the star of your next cookout.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: Barbecue
Serves: 4 servings
Ingredients
- 2 pounds pork ribs
- 1 ripe mango, pureed
- 2 habanero peppers, minced
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- Salt and pepper to taste
Instructions
- Remove the membrane from the back of the ribs by sliding a knife under the thin membrane and pulling it off completely using a paper towel for grip.
- In a mixing bowl, combine pureed mango, minced habanero peppers, brown sugar, apple cider vinegar, salt, and pepper to create a vibrant marinade. Whisk ingredients until well incorporated.
- Generously coat the ribs with the mango-habanero marinade, ensuring both sides are thoroughly covered. Let the ribs marinate in the refrigerator for at least 1 hour, preferably 4-6 hours for deeper flavor penetration.
- Preheat your grill or oven to 275°F (135°C). If using a grill, set up for indirect heat cooking.
- Remove ribs from marinade and pat dry with paper towels. Reserve remaining marinade for basting.
- Wrap ribs in aluminum foil to help retain moisture during slow cooking. Place on the grill or in the oven.
- Cook ribs slowly for approximately 2 hours, basting every 30 minutes with reserved marinade to keep them moist and enhance flavor.
- During the last 15-20 minutes of cooking, unwrap the foil and allow ribs to caramelize, brushing with additional marinade.
- Check internal temperature reaches 190-203°F (88-95°C) for tender, fall-off-the-bone texture.
- Let ribs rest for 10-15 minutes after cooking to allow juices to redistribute before cutting and serving.
Tips
- Membrane Removal: Always remove the tough membrane from the back of the ribs for maximum tenderness and better marinade absorption.
- Marinating Magic: For the most intense flavor, let the ribs marinate for at least 4-6 hours. The longer they sit, the more the mango-habanero mixture will penetrate the meat.
- Heat Control: If you're sensitive to spice, start with one habanero pepper instead of two. You can always adjust the heat level to your preference.
- Indirect Heat is Key: Slow cooking at a low temperature (275°F) ensures the ribs become incredibly tender without drying out.
- Basting Technique: Regular basting keeps the ribs moist and builds layers of flavor. Don't skip this crucial step!
- Temperature Check: Use a meat thermometer to ensure the ribs reach the perfect internal temperature of 190-203°F for that fall-off-the-bone texture.
- Resting Period: Always let the ribs rest for 10-15 minutes after cooking. This allows the juices to redistribute, ensuring each bite is incredibly juicy.
Nutrition Facts
Calories: 453kcal
Carbohydrates: 25g
Protein: 31g
Fat: 28g
Saturated Fat: 10g
Cholesterol: 100mg
