Glazed St. Louis Ribs with Jalapeño Mango BBQ Sauce

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.