Firey Mango Ribs
Submitted by: FoFa
"If you like a little heat, this is pretty dang good. I like to marinate over night, put the ribs on a roasting pan, cover with foil. Set oven on lowest possible setting, and cook about 8 hours (slow cook). You can up the temp and brown them if you like before serving.
I usually cut the ribs into singles, and toss in a bowl with the extra sauce to completely cover them before serving.
Oh, and I like putting the ginger in the food processor also, mostly because I am lazy."
6 lb beef ribs or your favorite ribs
1 large fresh ripe mango
2 Tbsp chipotle chiles in adobo sauce
1/4 cup finely minced ginger
1/4 cup ketchup
1/4 cup tequila
1/4 cup chopped cilantro sprigs1/4 cup freshly squeezed lime juice
2 Tbsp oyster sauce
2 Tbsp honey
6 cloves garlic, finely minced
Remove the membrane from the underside of the ribs. Then place the ribs in a rectangular dish or baking pan.
To make the marinade, peel the mango and cut the flesh away from the seed.
Combine the mango flesh and chipotle chiles in a food processor fitted with a metal blade and puree. Transfer the mixture to a bowl and combine with the ketchup, tequila, lime juice, oyster sauce, honey, garlic, ginger, and cilantro.
Coat the ribs evenly on both sides with half the marinade. Marinate the ribs refrigerated for at least 15 minutes. For more flavor, marinate for up to 8 hours. Remove the remaining marinade to serve as a sauce for the ribs.
To grill the ribs, if using a gas barbecue, preheat to medium (325 F). If using charcoal or wood, prepare a fire. Occasionally during cooking, baste the ribs with extra marinade, stopping 15 minutes before removing the ribs from the grill.
To serve, cut each side of ribs in half, into 3 sections, or into individual ribs. Transfer to a heated serving platter or 4 heated dinner plates and serve at once accompanied by the reserved sauce.