In the mood for some BBQ? Try this recipe for Smoky Mango Pork Back Ribs. It is savory and sweet at the same time. If you can’t find mango spread/preserves in your market, opt for another fruity variety of preserves like pineapple or peach. It will work just as well. I picked mango because our farmer’s market offered it in a sugar-free, all-natural spread. It was light and softly fruity and reminded me of the mangos that Bryan and I had on our honeymoon in Anguilla. I served our ribs with grilled cantaloupe, salad and fresh bread.
3 lbs. pork back ribs
1 box low-sodium beef broth
1 bouillon cube
1 T. vegetable oil
3 cloves garlic, finely minced
1 T. smoked paprika
1 cup mango preserves
1 1/2 T Dijon Mustard
In large stockpot, bring ribs, broth, bouillon and enough water to cover ribs to boil. Reduce heat to medium and simmer ribs for 1 1/2 hours. Drain.
In small saucepan, cook garlic and smoked paprika in oil for 1 minute. Add preserves, Dijon mustard, salt and pepper and cook for another 2-3 minutes. Set aside.
Heat grill. Brush ribs with preserve glaze and cook on grill for 20-25 minutes, turning and glazing frequently.
To grill cantaloupe: Place cantaloupe on grill for about 3 minutes, until light grill marks appear, turning only once.