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Glazed St. Louis Ribs with Jalapeño Mango BBQ Sauce

Glazed St. Louis Ribs with Jalapeño Mango BBQ Sauce
Memorial Day Labor Day 4th of July Barbecuing Grilling Smoking BBQ Tailgating Apple Cider Vinegar BBQ Sauce Chicken Stock Ketchup Mustard Soy Sauce Worcestershire Sauce Lime Juice Mangos Pineapple Juice Chili Powder Cilantro Ginger Paprika Parsley Pork Ribs Granulated Sugar Molasses Garlic Onions Kosher Salt Summer Ribs Dry Rubs Medium Black Pepper
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Memorial Day Labor Day 4th of July Barbecuing Grilling Smoking BBQ Tailgating Apple Cider Vinegar BBQ Sauce Chicken Stock Ketchup Mustard Soy Sauce Worcestershire Sauce Lime Juice Mangos Pineapple Juice Chili Powder Cilantro Ginger Paprika Parsley Pork Ribs Granulated Sugar Molasses Garlic Onions Kosher Salt Summer Ribs Dry Rubs Medium Black Pepper
Medium
0 Ratings 

Ingredients (34)

For the Jalapeño Mango BBQ Sauce:

  • 1 tablespoon ginger, chopped
  • 1 large ripe mango, peeled and pit removed, cut into medium sized pieces
  • 7 cloves of garlic, smashed
  • ½ white onion, sliced
  • 2 ½ cups apple cider vinegar
  • 2 pieces large jalapeño, sliced in half with seeds
  • 6 ounces pineapple juice
  • 1 cup dark brown sugar
  • 1 cup chicken stock
  • 3 cups ketchup
  • ½ cup yellow mustard
  • 5 tablespoons molasses
  • 1 tablespoon salt
  • 3 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons cilantro
  • Juice from 2 limes

For Virgil's Dry Rub:

  • 2 ½ cups sweet paprika
  • 1 cup granulated sugar
  • 1 ½ cups Texas-style chili powder
  • ½ cup dry minced onion
  • ½ cup granulated garlic
  • ¼ cup dried parsley flakes
  • 6 tablespoons kosher salt

For the ribs:

  • 2 racks of St Louis pork ribs
  • 2 tablespoons smoked coarse salt
  • ½ teaspoon ground black pepper
  • 1 cup Virgil’s Dry Rub (see recipe above)
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 2 cups orange juice or apple juice
  • 2 cups cold water
  • 2 cups Jalapeno Mango BBQ Sauce (see recipe above)
  • 2 cups water soaked wood chips, preferably hickory or cherry; place on a smoker tray or wrap in heavy-duty foil and poke holes to vent
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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.

Special Equipment: If using a gas grill, you’ll also need a smoker box and wood chips.

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.

by Glenn Rolnick of Virgil's Real Barbecue
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Tips for Ribs

Tip
How to Store Ribs
Raw pork ribs can be refrigerated in their original packaging. The meat typically stays fresh for three to five days, but can last even longer if it remains unopened.
Read More
1 of 3
Next: How to Freeze Ribs
Tip
How to Freeze Ribs
Overwrap pork ribs in their original packaging with aluminum foil, plastic wrap, or freezer paper. Ribs can last from four to six months in the freezer.
Read More
2 of 3
Next: How to Thaw Ribs
Tip
How to Thaw Ribs
The fastest way to thaw ribs isn't necessarily the best. You can always use the defrost setting on your microwave and determine thawing time based on weight, but this may start to cook the meat. Alternatively, you can place the frozen ribs in a freezer bag and allow them to sit in a bowl of cold water. Continue to replace the cold water every 30 minutes. The most effective and time-consuming option is to place the ribs in the fridge, though a rack may take up for three days to fully thaw. Plan ahead!
Read More
3 of 3
Next: How to Store Ribs

Instructions

Make Virgil’s Dry Rub:
  1. 1Combine all the ingredients in a medium bowl and whisk together until completely incorporated. Transfer to a covered bowl with a tight-fitting lid. Store in a cool, dry place.

Make the Jalapeño Mango BBQ Sauce:

  1. 1In a large one-gallon sauté pot, add vinegar, sugar, pineapple juice, onion, garlic, jalapeño, and ginger and bring to a boil on high flame for approximately 12 to 15 minutes until reduced by half.
  2. 2Add all remaining ingredients except for lime, bring back to boil for another 12 to 15 minutes.
  3. 3Blend with stick blender and add the lime juice.
  4. 4Strain through medium hole strainer and cool down.

Make the ribs:

  1. 1Generously season ribs top and bottom with salt and pepper.
  2. 2Combine Virgil’s Dry Rub with the extra granulated garlic and onion mixture and generously sprinkle top and bottom of both racks.
  3. 3Let ribs sit 6 to 12 hours ahead for best results.
  4. 4Place ribs into a baking sheet with curved side upward.
  5. 5Combine orange or apple juice with cold water and pour mixture into pan.
  6. 6Cover tightly with heavy-duty foil.
  7. 7Place pan directly onto grill and cook on low flame for 2 hours.
  8. 8Remove ribs from pan and place directly onto grill grates. At the same time, place smoker tray or foil-wrapped chips next to ribs
  9. 9Cover grill and cook an additional hour on low-low flame.
  10. 10Open grill and brush tops of ribs with all the BBQ sauce.
  11. 11Cover grill and cook an additional 15 to 20 minutes or until glaze browns and crisps nicely.
  12. 12Remove to cutting board. Cut and enjoy.

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