Mango infused Pork Spare Ribs

It’s mango season my friends just in time for Memorial weekend I hope you all have a safe one and enjoy a cook-out or two with your family and friends and try out my ribs it’s a new twist on the traditional pork spare ribs. that I promise you all are going to love! Bon Appetit!Island Style Ribs
Island Style Ribs
3 pounds pork spare ribs
3 tablespoons Grill Mates Barbecue seasoning
2 tablespoons Badia Complete seasoning
1 large onion chopped
12oz beer
2 garlic cloves
1 small jalapeno
¼ cup cilantro
½ cup onion
¼ teaspoon cinnamon
¼ teaspoon paprika
¼ teaspoon salt
½ teaspoon pepper
1 cup chopped mango
1 teaspoon lemon juice
1 teaspoon soya sauce
½ cup ketchup
½ cup water
1oz. apple cider vinegar
3 tablespoon molasses
2 tablespoons agave nectar.
2 green onions chopped
Preheat oven 325 degrees. Incorporate both barbecue seasoning and badia complete seasoning together season generously both sides of sparerib rack.
In a large baking pan add chopped onions place rib rack on top of the onions and pour beer around the ribs. Cover with foil tightly and bake for 45 minutes.
While ribs are baking to a food processor add all of the sauce ingredients except for ¼ cup of mango to use for garnish. Pulse all ingredients in food processor until all is well blended and you have a sauce consistency. Add sauce to a pot and cook on low for 30 minutes.
Remove ribs from oven drain all of the liquid cut ribs into portion size. Generously coat ribs on both sides with sauce. Return to oven uncovered and bake an additional 20 minutes. Remove ribs from oven and brush with the remaining sauce again on both sides. Turn oven to broil and place ribs on top rack and broil 3 to 4 minutes. Plate ribs and garnish with green onions and remaining ¼ cup mango.

Just a quick idea for the summer grilling months

I love grilling here in Florida it’s all year round but the summers are brutal and I refuse to heat up the house even when I want roasted vegetables as a side I just add the veggies I want as side to go with my gilled meats in a aluminum pouch and place it directly on the grill about 10 minutes before you grilled the meat especially if you have multiple layers of vegetable like I do that way I get the feel of roasted vegetables without heating up my kitchen. Tips make sure if you do not want to use oil to tossed your veggies because you are watching your calories like I am just don’t forget to coat the foil with your favorite non-stick cooking spray an also on top of the veggies. To test if the veggies are cooked take a sharp knife and poke the veggies right thru the foil if they are slightly tender they are done open the foil packet so they stop cooking becareful there will be a lot of steam coming. Enjoy!!
Vegetable pouch

vegetable pouch 1

vegetable pouch2