BBQ Baby Back Ribs with Orange Mango BBQ Sauce
I was craving some non-traditional BBQ Baby Back Ribs yesterday. By non-traditional, I mean – not your traditional BBQ sauce type of BBQ Baby Back Ribs recipe. Having made that decision, I wanted to make a BBQ sauce that was not tomato based and my inspiration came from the produce section of my local grocery store. Tropical Mango fruit, the national fruit of India, Pakistan, and the Philippines, and the national tree of Bangladesh! If that isn't non-traditional, well …
Before I give you my Orange Mango BBQ sauce recipe, I want to review my grill set-up: I used my Weber Performer Grill with some basic Kingsford charcoal briquettes and Best of the West Cherry Smoking Chips. The grill was set up for indirect cooking and I did soak my wood chips for about 30 minutes prior to adding them to the grill. Cooking temp was 325°F, no foiling or tenting and I added baked potatoes and sweet white corn to the grill.
First I pulled the membrane off the ribs and simply applied salt and fresh ground black pepper all over them.
I put the baked potatoes on the grill at the same time as I placed the Baby Back Ribs on.
Heat source is on the right and no heat under the ribs.
Don't you just love the sight of smoke rolling across the food!
After about 1 1/2 hours, I started to baste the BBQ Baby Back Ribs with my Orange Mango BBQ Sauce.
Grilled corn goes on the grill at this point.
And here is my non-traditional Homemade Orange Mango BBQ Sauce Recipe:
- 1 Mango, peeled and diced
- juice from 1 large orange
- 4 tbs water - as needed
- ⅛ tsp ground cloves
- ⅛ tsp ground ginger
- 4 tbs orange blossom honey
- Tabasco sauce - to taste
- Peel and dice Mango and place into a small saucepan.
- Juice orange and pour into sauce pan.
- Bring to boil, then reduce to a simmer.
- Simmer until mango's soften and easily break apart.
- Add water as needed to prevent sauce from drying out.
- Remove from heat and let cool to room temp.
- Using either a food processor or blender, puree sauce until smooth.
- Return to saucepan and bring to a boil, then reduce to simmer.
- Add ground cloves, ground ginger, orange blossom honey and Tabasco sauce.
- Stir occasionally while simmering for several minutes to combine ingredients.
- Remove from heat.
- Apply to BBQ Ribs and enjoy!
Note: I really do believe that the honey I used – Pure Orange Blossom Honey from Beekman & Beekman in Hughson, Ca – was the icing on the cake! The flavor blended in so nicely with the mango, cloves and ginger.
I hope you give this a try!
Gary
Looks good! I often create glazes for ribs, chops and tenderloins using orange marmalade or peach/apricot preserves mixed with red pepper flakes and thinned with a little brandy, Southern Comfort or Jack Daniels! Yum!
Oh my! I just opened this newest edition of Cooking-Outdoors. Will my wife ever be pleased if I can duplicate Gary’s finished product. I bought some Mango’s last Saturday and they are good and ripe right now.
Thanks Gary for another fantastic looking recipe.
Stan