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Pork Ribs with Mango Habanero Sauce

Course Dinner
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 4


For the Sauce

  • 4 Large Mangoes
  • 2 Ripe Habanero Pepper
  • ½ C Lime Juice
  • 3 Inch Piece of Ginger Grated
  • ¼-3/4 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 ¼ 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.