These smoky St. Louis pork ribs with mango jalapeño BBQ sauce from chef Glenn Rolnick of Virgil’s Real Barbecue are tender and delicious through and through. You can make them on the grill or adapt them for the oven.
Either way, the dry rub (which features paprika, garlic, sugar, and chili powder) and the hot-sweet sauce (with fresh mango, ginger, and pineapple juice, among many other things) make these destined for greatness.
Watch the chef demonstrate the recipe and get more tips. And see our ultimate guide to ribs for more pointers on different types of ribs.
Note: You’ll have extra dry rub and BBQ sauce. You can store the rub in an airtight container in your pantry pretty much indefinitely, though as with all spices and seasonings, the flavor’s best when fresh. Freeze the extra BBQ sauce, or use it up on grilled chicken and shrimp within the week.
A silicone brush makes basting easy and ensures you won't leave any bristles behind.Buy Now ›
Make the Jalapeño Mango BBQ Sauce:
Make the ribs:
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