Pork Ribs In Mango Sauce Recipe 445 Food

PORK RIBS IN MANGO SAUCE RECIPE - (4.4/5)

Steps:

• 1. Prepare the ribs. Mix all the seasoning ingredients and apply to the ribs. Let sit for at least 1 hour. 2. Heat oven to 350ºF. Place ribs in a oven pan and roast for 1 hour. 3. While ribs cook, prepare the sauce. In a saucepan, put all the ingredients and cook 3-5 minutes. 4. Apply sauce to ribs and place in the oven for 5-8 minutes more.

TURBO RIBS WITH MANGO AVOCADO SALSA

Steps:

• For the marinade: Combine the picante sauce, beer, soy sauce, Worcestershire sauce, garlic, jalapeno, onion, lime juice, red pepper flakes, hot sauce and black pepper in a large pot and stir to combine. Add the ribs and bring to a boil over high heat. (If the ribs are too large for the pot, cut the slabs in half, or divide between 2 pots.) Reduce the heat and simmer the ribs for 15 minutes. Remove the ribs from the marinade and discard the marinade.
• Heat a grill or grill pan over medium-high heat. Grill the ribs for 15 minutes, turning one during grilling.
• Preheat the oven to 350 degrees F.
• Brush the ribs with BBQ sauce and roast in the oven for 30 minutes, brushing with more sauce a few times throughout cooking.
• While the ribs are in the oven, make the salsa: Combine the jicama, avocados, mangoes, onions, peppers, cilantro, vinegar and lime juice. Season with salt and pepper and let sit.
• Slice the ribs and serve with the salsa and extra BBQ sauce on the side.

PORK RIBS W/MANGO BARBECUE SAUCE

Steps:

• 1. Place ribs in a roasting pan.
• 2. Combine bay leaves, peppercorns, liquid smoke, salt and water, pour over ribs. Cover tightly with foil.
• 3. Bake for 45 minutes in a 350 degree oven for 45 minutes.
• 4. Combine the remaining ingredients to make the mango barbecue sauce.
• 5. Remove the ribs from the roasting pan, and place on rack of broiler pan.
• 6. Baste frequently with the mango barbecue sauce, broil ribs in oven, 6 inches from broiler unit until browned on both sides.

MANGO BARBECUED RIBS

Steps:

• Mix all ingredients except ribs in a food processor or blender until smooth.
• Marinate the ribs in the mixture for a couple of hours or longer.
• Barbecue the ribs, turning often and basting with mango sauce.

PULLED PORK WITH MANGO BBQ SAUCE

Steps:

• For the rub: Combine the brown sugar, paprika and salt in a small bowl and massage it into the pork shoulder until well coated. Set aside while you make the BBQ sauce. You could do this a day ahead and keep refrigerated until ready to use.
• For the BBQ sauce: In a large saucepan, warm the oil over low heat until hot and shimmering. Add the cumin and fennel seeds; they should splutter upon contact, be careful! Once the spluttering subsides, add the ginger, onions, serrano and a little salt to taste. Saute until they soften, but don't let them get any color. Add the mango puree, lime juice, vinegar, Worcestershire sauce and molasses. Simmer about 5 minutes. Taste and season.
• Add the pork shoulder to the saucepan, coating it with the sauce. Cover, and gently simmer until the pork falls apart easily, stirring and turning often, about 3 hours.
• Remove the pork from the saucepan and shred it using 2 forks. Return it to the sauce and stir to coat with the sauce. Put a generous spoonful of the pork inside a brioche bun, top with a few slices of pickle and serve. Prepare to have your loved one swoon over you!

STICKIEST EVER BBQ RIBS WITH CHIVE DIP

Steps:

• Heat oven to 160C/140C fan/gas 3 and snugly fit the ribs into a roasting tin. Pour over the cola and enough water to cover the ribs, then cover the tin tightly with foil. Roast for 2-3 hrs, turning halfway through, until the ribs are really tender but not falling apart.
• Meanwhile, put all the sauce ingredients in a small saucepan. Gently heat, then bubble for about 2 mins, stirring.
• When the ribs are done, carefully lift each out of the tin and sit on kitchen paper to dry. Tip away the liquid and wipe out the tin. Put the dry ribs back in the tin and coat all over with the sticky sauce. Cover and chill for at least 1 hr to marinate, but better still up to 24 hrs. Can be frozen at this stage.
• Mix the dip ingredients together and chill until ready to serve.
• Heat the barbecue and wait for the flames to die down, or heat oven to 220C/200C/gas 7. Add the ribs (in a roasting tin, if using the oven) and cook for 20 mins, turning occasionally, and basting often with remaining sauce. When ribs are sticky, hot through and crisping on the outside, slice to serve. Scatter with sesame seeds, if you like, and plate up with any remaining sticky sauce, warmed, and the chive dip.

PORK CHOPS OR PORK RIBS WITH APRICOT PINEAPPLE SAUCE

Steps:

• Mix the rub in a small bowl.
• Rub it in the meat on both sides and set aside.
• If the meat used does not have fat, heat two tablespoons of oil in a large fry pan.
• Lightly brown the meat.
• Place in a greased overproof dish or pan with lid.
• Saute the white sliced onions and set aside.
• Mix the sauce ingredients and add the one remaining tblsp of oil in a saucepan and heat until the sauce starts to simmer. Stir, turn low and taste. Add more hot sauce if desired.
• Preheat oven 350*.
• Pour sauce over chops or ribs, turning them to cover with sauce.
• Pour onions over the meat.
• Cover.
• You may use foil for a cover if desired.
• Cook for 1 hour.

MANGO TANGO SHORT RIBS

Steps:

• In a small bowl, prepare the dry rub by thoroughly mixing all ingredients together.
• Wash the ribs under running water, pat dry, rub the lime juice over ribs; generously rub the dry rub into meat. Cover and refrigerate, allowing ribs to marinade for 4 to 6 hours.
• Prepare the mango sauce by placing ingredients in a heavy saucepan, make a slit in the pepper with a sharp knife before adding to the pot; bring ingredients to a boil, reduce heat and simmer until mixture is reduced and thick; approximately 20 minutes. Remove the pepper, puree remaining ingredients in blender, stir the lime zest into puree. Place in container and refrigerate until you are ready to prepare the ribs.
• Remove meat from refrigerator 30 minutes before cooking time and allow it to stand at room temperature. Preheat broiler on high, spray a broiling pan with cooking spray, place the ribs on prepared pan, broil until meat browns, and turn as needed in order for all sides to brown evenly.
• Remove meat from oven, place in heavy pot, pour mango sauce over meat, cover and cook at 300 degrees for 2 to 2-1/2 hours or until meat is tender. Several times during the cooking process, skim fat from broth.
• Cook the rice as per package directions, remove meat from sauce, skim additional fat if needed, pour sauce into small bowl and serve as a dipping sauce for the ribs or if serving as a main course, place ribs on top of cooked rice and spoon the sauce over. Enjoy!

MOM'S 'SWEET 'N' SOURS' PORK RIBS

Steps:

• In a bowl, mix the sugar, flour, salt, pepper, and mustard. Stir in the water, soy sauce, and vinegar.
• Place the ribs in a pot with enough water to cover. Bring to a boil, cook 10 minutes, and drain.
• Heat the oil in a large skillet over medium heat, and brown the ribs on all sides. Mix in the sauce mixture. Bring to a boil, reduce heat to low, and simmer 30 minutes. Mix in the garlic, and continue cooking 15 minutes, or to desired doneness.