Sticky Mango Habanero Pork Ribs with Lime and Ginger
These mango habanero pork ribs are cooked on the barbecue until soft and juicy, then glazed with ripe mango, habanero, lime and ginger. The sauce is fruity, spicy and bright, giving the pork a sticky finish with plenty of fresh lift.
Ingredients
- 2 kg pork ribs membrane removed
- 2 tsp fine sea salt
- 1 tsp cracked black pepper
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
For the mango habanero lime ginger glaze
- 250 g ripe mango flesh diced
- 2 habanero chillies deseeded and finely chopped
- 25 g fresh ginger finely grated
- 4 garlic cloves finely grated
- 60 ml lime juice
- 1 tbsp lime zest
- 2 tbsp honey
- 2 tbsp dark brown sugar
- 2 tbsp apple cider vinegar
- 2 tbsp soy sauce
- 1 tbsp tomato purée
- 60 ml apple juice
- 1 tbsp neutral oil
- 2 tbsp water
Instructions
Prep and season the ribs
- Pat the pork ribs dry with kitchen paper and remove the membrane from the back if it’s still there. Mix the salt, black pepper, smoked paprika, garlic powder and onion powder, then season both sides of the ribs evenly.
Set up the BBQ
- Prepare your BBQ for indirect heat at 150°C to 160°C. On a kettle barbecue, bank the coals to one side. On a gas barbecue, keep one side off or low so the ribs cook gently without scorching.
Start cooking the ribs
- Place the ribs bone side down on the indirect side of the grill or in a foil tray. Close the lid and cook for 1 hour 30 minutes, checking only occasionally to keep the heat steady.
Make the mango habanero glaze
- Heat the oil in a saucepan over low heat. Add the habanero, ginger and garlic, then cook for 1 minute until fragrant. Add the diced mango, lime juice, lime zest, honey, brown sugar, cider vinegar, soy sauce, tomato purée, apple juice and water. Simmer gently for 8 to 10 minutes until the mango is very soft. Blend until smooth, then return to the pan for 2 to 3 minutes to thicken slightly.
Glaze the ribs
- Brush a thin layer of glaze over the ribs and return them to the BBQ over indirect heat. Cook for 15 minutes, then brush with another layer. Repeat once more if needed so the glaze builds without dripping off.
Set the glaze
- Move the ribs a little closer to the hotter side for 5 to 6 minutes to tighten the glaze and pick up a few darker sticky spots. Watch carefully, because fruit sugars can turn from glossy to bitter in a hurry.
Rest and slice
- Rest the ribs for 10 minutes, then slice between the bones and serve with any leftover glaze on the side.
Notes
Ripe mango matters here. You want one that smells fragrant and yields a little when pressed, not a hard one that tastes of nothing much and makes you question your shopping choices. A properly ripe mango cooks down into a silky glaze with very little effort. If your mango is a little under, add a touch more honey and give the sauce a few extra minutes on the heat.
Habanero has a distinct fruity heat, which is why it works so well with mango. It’s fiercer than a standard red chilli, though it also tastes brighter. I usually remove the seeds for balance, not because I’m timid, but because I’d rather the ribs taste of pork, fruit and spice than pure regret. Gloves are a very sensible idea here unless you enjoy learning the hard way.
Nutrition
Calories: 775kcalCarbohydrates: 27gProtein: 41gFat: 55gSaturated Fat: 18gPolyunsaturated Fat: 6gMonounsaturated Fat: 24gTrans Fat: 0.2gCholesterol: 165mgSodium: 930mgPotassium: 810mgFiber: 1.9gSugar: 21gVitamin A: 980IUCalcium: 86mgIron: 3mg
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