• Party Packs - Perfect For Your Summer Celebrations

    Ready in 2 Hours

    Learn More

BBQ Ribs and Bermuda Triangle Mango Chili Jam

BBQ Ribs and Bermuda Triangle Mango Chili Jam

April 29, 2016

Ingredients

BBQ RIBS

4 quarts water

1 cup vinegar

1 cup brown sugar

1 tablespoon salt

1 tablespoon cracked black pepper

3 pounds pork ribs trimmed and left as whole rack

1 cup mango chili jam (recipe follows)

BERMUDA TRIANGLE MANGO CHILI JAM

3 pounds green mango, peeled, stones removed, cut into pieces

2 cups sugar

2 to 3 scotch bonnet chili peppers, finely diced

1 sweet red pepper, seeded and diced, 1/4-inch

1/4 cup fresh lime juice

Directions

BERMUDA TRIANGLE MANGO CHILI JAM

1Put the mango, sugar, chili peppers and sweet pepper into a non-reactive pot. Place over medium

2heat and stir. Cook for 10 to 12 minutes. Crush the mango against the sides of the pot and

3continue to cook until all the sugar has dissolved into a syrup. Cook for an additional 12 to 15

4minutes. Add the lemon juice and cook for 2 to 3 minutes. Taste carefully and add additional

5lemon juice if desired. Cool and transfer to covered storage containers.

BBQ RIBS

1Combine the water, vinegar, sugar, salt and pepper in a pot large enough to hold the rib racks.

2Bring to a boil and cook at a simmer for 15 minutes. Add the ribs to the boiling liquid. Reboil,

3reduce the heat to a simmer and poach the ribs for 20 minutes on low heat. Remove, drain and cool.

4Either grill or oven roast the ribs until thoroughly cooked. In the final 10 minutes of grilling

5brush the ribs with the Mango Jam and allow to cook to a mahogany burnish.

00:00
Comments are closed.

Sign Up For Our Newsletter!