SMOKED RIBS WITH SPICY MANGO BBQ SAUCE (LOW SUGAR)
Smoked Pork Ribs with a Spicy Mango Low Sugar BBQ Sauce. Learn how to create a spicy and naturally sweet BBQ sauce without ketchup or excess sugar.
Provided by Mary Cressler | Vindulge
Categories Entree
Number Of Ingredients 19
Steps:
- Preheat your smoker to 225 degrees, we use cherry wood. Add a water pan.
- Prepare your ribs (can be done the night before) by removing any silver skin on the bone side of the ribs. Apply Dijon mustard and coat ribs and then apply dry rub liberally.
- Place ribs on the smoker, bone side down, for approximately 90 minutes, allowing bark to set on ribs. Then for the next 90 minutes, spritz ribs every 15 minutes. Once bones start to show, it's time to wrap.
- Remove ribs from the smoker and place in foil. Add a generous amount of your BBQ sauce by coating the ribs and then wrap meat side facing down. When wrapping, wrap tightly. Place back on smoker for 2 hours.
- After hour 2, remove ribs and carefully open the foil. Gently coat both sides of the ribs with more sauce and place back on smoker with bone side facing down. This will tack up the sauce. Remove after 30 minutes to 1 hour or until the sauce looks like it has set.
- Slice and enjoy.
- In a large pot set to medium heat melt 1 tablespoon butter and 1 tablespoon olive oil and add the onions. Stir occasionally until the onions are soft (golden/starting to brown), and sweet to the taste (roughly 20 minutes). * you may need to adjust the heat and turn it down if they are browning too fast.
- Next add the garlic and jalapeño and stir together for 2 minutes.
- Add the apple cider vinegar, tomato paste, and mix.
- Add your dry seasonings, Worcestershire and lime juice, and the mango cubes and bring to a simmer. Cook for 10 minutes, or until the mango cubes have softened.
- Using a hand immersion blender, or countertop blender, blend your sauce until smooth and there are no chunks.
- Taste and adjust seasonings to your preference.
Nutrition Facts : Calories 293 kcal, Carbohydrate 19 g, Protein 12 g, Fat 19 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 46 mg, Sodium 727 mg, Fiber 4 g, Sugar 10 g, UnsaturatedFat 11 g, ServingSize 1 serving
SPICY MANGO BARBECUE SAUCE
Both Scotch bonnet and habanero chiles work in this recipe. The habanero has a straight-up heat, while that of Scotch bonnets tends to be sweeter and more floral. It's wise to wear rubber gloves when chopping an extremely hot chile.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 2h
Yield Makes about 3 cups
Number Of Ingredients 10
Steps:
- Heat oil in a saucepan over medium-high. Add onion, garlic, and 1 teaspoon salt; cook until onion is translucent, about 3 minutes. Stir in ketchup, mangoes, sugar, vinegar, and 3/4 cup water; bring to a boil. Reduce heat to a simmer and cook, partially covered and stirring occasionally, until slightly reduced and mangoes are very soft, about 30 minutes. Let cool 5 minutes.
- Puree mango mixture, chile, and Worcestershire in a blender until smooth. Season with salt and more vinegar; let cool completely. Sauce can be refrigerated in an airtight container up to 1 week, or frozen up to 3 months.
SPICY MANGO SAUCE
Do not use a blender or a food processor to mince your mango in this recipe. There is more damage done to the cellular structure in a blender, which can create a noticeably different taste and texture. I'll always believe my spicy mango sauce tastes better because I cut it by hand.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 40m
Yield 2
Number Of Ingredients 7
Steps:
- Stir mango, rice vinegar, lime juice, Thai chile pepper, garlic, and hot chile paste in a bowl until well combined. Cover and let rest 30 minutes. Stir in cilantro.
Nutrition Facts : Calories 81.7 calories, Carbohydrate 21.1 g, Fat 0.5 g, Fiber 1.4 g, Protein 0.7 g, SaturatedFat 0.2 g, Sodium 655.8 mg, Sugar 16.7 g
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