Today is my birthday! Woo! Happy birthday to me, happy birthday to me, happy birthday to meeeeeeeee, happy birthday to me! Ha ha ha, yeah, I’m special. I made a very special meal yesterday to celebrate, and it was such a success that even Vivienne was picking at the bones to get every last morsel of meat off them. To make these pork ribs with mango habanero sauce, I picked up some Farmland All Natural pork ribs at Walmart, which are raised here in the US, with no artificial ingredients or preservatives, as well as minimally processed. I love grilling a cut of meat I can trust, know what I mean?
I know grilling alone can be daunting, but grilling ribs? Scary! But in all honesty, when it came down to cooking these bad boys, it was easy, so don’t be scared. I always start by boiling them for a good 30 minutes in salt-seasoned water, then I pat them down and apply a thick dry rub before I plop them on a a medium-high grill for about 10 minutes, turning once and basting with my mango habanero sauce thoroughly.
Now, although I enjoy a standard BBQ sauce, I am obsessed with this mango habanero sauce. It’s both sweet and spicy, with a deep, lingering burn that’ll have you sucking in air through your teeth. Delicious. Paired with cilantro-lime rice and grilled, peppered zucchini and squash, this dish is infused with Latin flavors that will leave your taste buds dancing in delight.
You want this mango habanero sauce to be sweet, but not overpowering, so when you’re adjusting the sugar-content, be very careful not to go overboard. If the spice is just too much for you, start with one habanero, or switch then out completely for some serrano peppers. I hope you’ll go for the heat though, it’s worth it.
And if you’d like to try these amazing Farmland All Natural pork ribs, head on over to coupons.com to grab a special coupon for $1 off, while supplies last! If you’re looking for more great grilling tips, check out the expert advice of the BBQ Pitmasters!
For the Sauce
- 4 Large Mangoes
- 2 Ripe Habanero Pepper
- 1/2 C Lime Juice
- 3 Inch Piece of Ginger Grated
- 1/4-3/4 Cups of Raw Sugar
- 1-2 C Water
For the Sauce
- Remove the stems from the habanero peppers and toss into a food processor whole. Pulse the processor on and off until the chile is in tiny pieces.
- Peel the mango and cut away the flesh from the pit. Add the cut mango to the food processor with the habaneros and process until completely smooth.
- Pour the mixture into a large saucepan set on low heat. Add the lime juice and ginger, stirring until well-combined, then add 1/4 cup of sugar and 1 cup of water. Stir until the mixture is loose.
- Bring the mixture to a boil, then reduce heat to low once more, stirring occasionally, until the mixture has reduced and thickened up, about 30-45 minutes. Taste and adjust the sugar as needed. If a thinner sauce is desired, slowly add more water.
- For best flavor, allow to cool and refrigerate over night before use.
- Prepare a large pot with water and a generous amount of salt, bring to a boil. Add the ribs and allow to continue a low boil for 30 minutes. Remove from the pot and place on a cutting board, pat dry.
- Combine the salt, pepper, garlic powder, cumin, and cayenne pepper and apply liberally to the ribs. Preheat the grill to medium-high, place the ribs, meat-side down and grill for ten minutes, turning once. After the turn, apply a liberal layer of the mango habanero sauce to allow the flavors to penetrate the meat. Serve immediately.