Ingredients
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2 racks pork loin ribs (2 1/2 to 3 pounds each)
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⅓ cup plus 1 tablespoon packed light or dark brown sugar
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2 teaspoon ground cumin
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2 teaspoon sweet paprika
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2 teaspoon onion powder
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2 teaspoon ground cinnamon
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1 ½ teaspoon kosher salt
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¼ teaspoon cayenne pepper
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4 ripe fresh mangoes
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1 cup plus 3 tablespoons cider vinegar
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1 small fresh serrano pepper, halved, seeded, and finely chopped
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½ teaspoon ground coriander
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3 tablespoon olive oil
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2 cup shredded red cabbage
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½ cup loosely packed parsley leaves, coarsely chopped
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½ cup thinly sliced red onion
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Lime wedges, for serving (optional)
Directions
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Slip the tip of a knife under the edge of each membrane covering rib backs to loosen it. Use a paper towel to grip and pull it away from bones; discard.
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For rub: In a small bowl combine 1 tablespoon of the brown sugar, the cumin, paprika, onion powder, 1 1/2 teaspoons of the cinnamon, 1 teaspoon kosher salt, and the cayenne. Set aside 1 tablespoon of the rub. Sprinkle remaining rub over both sides of ribs; rub in.
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Prepare grill for indirect heat. (See "How to Set Up Your Grill.") If using a charcoal grill, place ribs over drip pan. Grill, covered, over medium-low 2 hours.*
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Meanwhile, for sauce: Chop two of the mangoes (see tip). In a medium saucepan combine chopped mangoes, 1 cup of the vinegar, the serrano pepper, coriander, the remaining 1/3 cup brown sugar and 1/2 teaspoon cinnamon, and an additional 1/2 teaspoon kosher salt. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until thickened and reduced to about 1 1/2 cups, stirring occasionally. Let cool slightly. Place in a food processor or blender; process until smooth. Set half of the sauce aside for serving. Brush ribs with some of the remaining sauce. Grill 1 to 2 hours more or until tender, brushing occasionally with sauce.
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Meanwhile, for slaw: In a medium bowl combine the remaining 3 tablespoons vinegar, 2 tablespoons olive oil, and the reserved 1 tablespoon rub. Add cabbage; toss to coat. Set aside at least 20 minutes or up to 1 hour, stirring occasionally.
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Cut along seed to remove flesh from remaining two mangoes. (Do not peel.) Brush flesh with an additional 1 tablespoon olive oil. Grill mango pieces, flesh side down, over direct heat 2 to 4 minutes or until charred. Use a paring knife to remove peel. Thinly slice mango. Add to cabbage mixture along with parsley and red onion. Toss to combine.
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Serve ribs with reserved sauce, the mango slaw, and, if desired, lime wedges. Serves 6.
Tips
For quicker grilling, after rubbing the spice mixture on ribs, place ribs in a shallow baking pan. Bake in a 325°F oven 1 3/4 hours. Grill ribs, covered, directly over medium heat about 8 minutes or until sauce is bubbling and ribs are lightly charred, turning once halfway and brushing with half of the sauce.
Nutrition Facts (per serving)
| 734 | Calories |
| 42g | Fat |
| 40g | Carbs |
| 48g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 734 | |
| % Daily Value * | |
| Total Fat 42g | 54% |
| Saturated Fat 14g | 70% |
| Cholesterol 160mg | 53% |
| Sodium 486mg | 21% |
| Total Carbohydrate 40g | 15% |
| Total Sugars 35g | |
| Protein 48g | 96% |
| Vitamin C 72.5mg | 81% |
| Calcium 125mg | 10% |
| Iron 3.2mg | 18% |
| Potassium 931mg | 20% |
| Folate, total 75mcg | |
| Vitamin B-12 1.2mcg | |
| Vitamin B-6 0.9mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
