The marinade is spicy, sweet, and tangy from mangos, lime, chipotle chiles, honey, and ginger. It gets an added kick from tequila, but you may omit it. Plan in advance to marinate the ribs 15 minutes at the least, and 8 hours optimum for best flavor and tenderness.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
Ingredients:
- 6 lb beef ribs or your favorite ribs
- Fiery Mango Marinade:
- 1 large fresh ripe mango
- 2 Tbsp chipotle chiles in adobo sauce
- 1/4 cup ketchup
- 1/4 cup tequila
- 1/4 cup freshly squeezed lime juice
- 2 Tbsp oyster sauce
- 2 Tbsp honey
- 6 cloves garlic, finely minced
- 1/4 cup finely minced ginger
- 1/4 cup chopped cilantro sprigs
Preparation:
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.
Makes 2 cups.
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.
Yield: 4 servings
Source: The Great Ribs Book by Hugh Carpenter and Teri Sandison (Ten Speed Press)
Reprinted with permission.
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.
Makes 2 cups.
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.
Yield: 4 servings
Source: The Great Ribs Book by Hugh Carpenter and Teri Sandison (Ten Speed Press)
Reprinted with permission.
