Here's a seasonal twist on a Fourth of July grill-out staple. The ribs can be baked and the glaze made up to two days in advance. Just bring ribs to room temperature and warm glaze to loosen before grilling.
Ingredients
SERVINGS: Serves 6
- 2 racks pork spareribs, preferably St. Louis cut, about 3 pounds each
- 2 teaspoons kosher salt
- 1 teaspoon cumin
- 1 teaspoon coriander
- ¼ teaspoon chipotle powder or cayenne
- 1 cup mango jam
- ½ cup apple cider vinegar
- 1 mango, diced
- 2 green onions, chopped
- ½ red jalapeño, seeded and minced
- Handful cilantro, chopped
- Zest and juice from 1 lime
- Salt and freshly ground pepper
Preparation
- Heat oven to 350°.
- Using the tip of a sharp knife, loosen membrane on underside of each rack of ribs and remove by pulling off slowly.
- Combine salt, cumin, coriander, and chipotle powder in small bowl.
- Season ribs with spice mixture. Wrap ribs tightly in heavy duty aluminum foil. Place on a rimmed baking sheet and bake until tender, but not falling apart, 2–2 ½ hours.
- Carefully open foil and drain accumulated juices into a measuring cup and skim the fat. You should have about ½ cup juices reserved.
- Combine reserved juices, jam, and vinegar in saucepan over medium-high heat. Bring to a simmer and cook, stirring occasionally, until syrupy, about 10 minutes.
- Heat grill to medium. Grill ribs, basting with glaze and turning often, until charred in places and sticky, about 10 minutes. Let rest while preparing topping.
- Combine mango, green onions, cilantro, jalapeno, and lime zest and juice in small bowl. Season with salt and pepper.
- Serve ribs topped with mango mixture.
