Hot Mango Baby Back Ribs

Pork Baby Back Ribs

DRY RUB:

4 Tablespoon Paprika

2 Teaspoon Kosher Salt

2 Teaspoon Onion powder

2 Teaspoon Pepper, black

2 Teaspoon Pepper, white

2 Teaspoon Pepper, red

2 Teaspoon Coriander

2 Teaspoon Cumin

BARBEQUE SAUCE:

6 Tablespoon Salt

6 Tablespoon Pepper, black

6 Tablespoon Chili powder

2 Cup Tomato Sauce

2 Cup Hot Mango Chutney

4 Cup Vinegar, Apple Cider

4 Cup Water

1 Shallot diced fine

1/2 Cup Molasses

Barbeque Sauce:

Combine ingredients in a large saucepan. Bring to a rolling boil, reduce heat and simmer 1 1/2 hours, stirring every 10 minutes or so. Pour into a non metallic container.

Dry Rub:

Mix ingredients together thoroughly.

Preparation:

Sprinkle dry rub liberally on ribs. Allow ribs to stand 20 to 30 minutes at room temp. until the rub appears wet. Prepare a smoker for long, slow (230 °) indirect cooking, using Jack Daniels chips or other hardwood chips for extra flavor. Cook ribs, bone side down, for 2 hours at 230 °s in a smoker using indirect heat. Turn and cook 2 more hours. Turn and cook one more hour. During the last 15 minutes, baste with barbeque sauce diluted by half with water. Serve ribs with warmed, undiluted sauce on the side.

I have also smoked these and then placed in oven at 170 until ready to serve. Make sure to cover with BBQ sauce in pan covered with foil.


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