Ingredients
4 pounds pork spareribs
2 Tablespoons vegetable oil
2 Tablespoons fresh ginger, minced
2 garlic cloves, minced
2 small jalapeno peppers, minced
2 ripe mangoes, peeled, pitted and pureed in a food processor
2/3 cup ketchup
1/3 cup lime juice
3 Tablespoons GOLDEN BLOSSOM HONEY
hot pepper sauce
salt and pepper to taste
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 325°.
Place ribs on foiled-covered rack of roasting pan. Bake for 1 ¼ hours. Remove from oven (can be made a day ahead).
Meanwhile, heat oil in a small pan. Sauté ginger, garlic and jalepeno for 2 minutes. Remove from heat.
Add pureed mango, ketchup, lime juice, honey and pepper sauce. Return to heat and simmer 5 minutes.
Prepare barbecue. Baste ribs with sauce and place on grill. Cook approximately 15 minutes, turning occasionally. Baste ribs again and grill for an additional 15 minutes, turning several times.
Serves: 4
Place ribs on foiled-covered rack of roasting pan. Bake for 1 ¼ hours. Remove from oven (can be made a day ahead).
Meanwhile, heat oil in a small pan. Sauté ginger, garlic and jalepeno for 2 minutes. Remove from heat.
Add pureed mango, ketchup, lime juice, honey and pepper sauce. Return to heat and simmer 5 minutes.
Prepare barbecue. Baste ribs with sauce and place on grill. Cook approximately 15 minutes, turning occasionally. Baste ribs again and grill for an additional 15 minutes, turning several times.
Serves: 4
