Smoky Mango Pork Ribs

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

water

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

Salt, Pepper

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.

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