Best Mango Barbecued Ribs Recipes

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MANGO BARBECUED RIBS



Mango Barbecued Ribs image

Make and share this Mango Barbecued Ribs recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 3h25m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 lbs ribs
3 medium mangoes, peeled and cut into chunks
1/4 cup brown sugar
2 tablespoons ketchup
1 tablespoon soy sauce
1 clove garlic, minced
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 dash pepper

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.

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



Pork Ribs in Mango Sauce Recipe - (4.4/5) image

Provided by garciamoss

Number Of Ingredients 10

lbs. pork ribs seasoned with:
4 teaspoons of adobo or salt
mashed garlic
2 tablespoons olive oil
1 tablespoon vinegar
For the mango sauce:
1 cup mango pulp
1/4 cup soy sauce
1/2 tablespoon grated ginger
1 teaspoon mashed garlic

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.

PORK RIBS W/MANGO BARBECUE SAUCE



PORK RIBS W/MANGO BARBECUE SAUCE image

It's almost endless, the variations with barbecue sauce and fresh tropical fruits. It's so delicious and finger-lickin' good!!!

Provided by Jo Anne Sugimoto

Categories     Ribs

Number Of Ingredients 14

4 to 5 lb pork back ribs or spareribs
5 bay leaves
1 1/2 tsp cracked peppercorn
1 1/2 tsp liquid smoke
1 1/2 tsp salt
1 c water
1 c ketchup
2 c mango puree
1/2 c brown sugar
1 Tbsp rice vinegar
1 Tbsp dijon mustard
1 tsp sweet chili sauce
1/4 tsp ground coriander
1/4 tsp cumin

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.

GRILLED MANGO-MARINATED SHORT RIBS



Grilled Mango-Marinated Short Ribs image

This recipe is sponsored by Seagram's Escapes®. Korean-cut short ribs-which have a lot of surface area to soak up marinade-are ideal for grilling, since they cook very quickly and stay tender and juicy. Seagram's Escapes® Mango Italian Ice provides a fruity background note to the tangy-sweet marinade. Topping the ribs with a spicy cucumber and cabbage salad that draws inspiration from kimchi adds a cool, crunchy element to help cut through the richness of the ribs.

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 2 to 3 servings

Number Of Ingredients 22

One 11.2-ounce bottle Seagram's Escapes® Mango Italian Ice
1 cup pineapple juice
1/2 cup lemon juice
1/2 cup oyster sauce
1/2 cup soy sauce
1/4 cup packed brown sugar
3 tablespoons sriracha
3 cloves garlic, minced
2 pounds Korean-cut short ribs (about 1/4 inch thick with 2, 3 or 4 bones per slice)
Vegetable oil, for the grill pan and baking sheet
Kosher salt and freshly ground black pepper
1/4 cup rice vinegar
1 tablespoon sriracha
1 teaspoon fish sauce
1 teaspoon crushed red pepper flakes
1/2 teaspoon granulated sugar
2 cups finely shredded napa cabbage
2 cups thinly sliced cucumber
1 mango, thinly sliced
1/2 small red onion, thinly sliced
2 cups cooked jasmine rice
1/4 cup bias-sliced scallions

Steps:

  • For the ribs: Combine the Seagram's Escapes® Mango Italian Ice, pineapple juice, lemon juice, oyster sauce, soy sauce, brown sugar, sriracha and garlic in a medium bowl and whisk until smooth. Add the short ribs and completely submerge them in the marinade. Refrigerate for at least 1 hour or better yet, overnight.
  • Preheat the oven to 450 degrees F. Dampen a paper towel with oil and rub it all over a grill pan to season it, then place the pan over high heat. Line a baking sheet with foil and coat lightly with oil.
  • Remove the ribs from the marinade and sprinkle lightly with salt and pepper. Grill the ribs until nice grill marks form, about 1 minute per side. Place on the prepared baking sheet, transfer to the oven and roast until tender and cooked through, about 8 minutes.
  • For the pickled cabbage slaw: Add the vinegar, sriracha, fish sauce, red pepper flakes and granulated sugar to a medium bowl and whisk to combine. Add the cabbage, cucumbers, mango and red onion and toss until coated.
  • Serve the ribs with the slaw and rice and garnish with the scallions.

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