Game & Fish Dish
MOJO PORK RIBS
WITH MANGO-HABANERO GLAZE
Ribs really benefit from long, slow cooking. However, for easier entertaining, these can be roasted a day ahead, then refrigerated. When ready to serve, simply brush with sauce
and grill.
Ingredients
•
1 1⁄2 cups mango nectar
1 1⁄2 cups mango nectar•1 cup rice wine vinegar
1 cup rice wine vinegar•1 habanera pepper
1 habanera pepper•2 full racks baby back ribs
2 full racks baby back ribs•1⁄2 cup dry mojo seasoning
1⁄2 cup dry mojo seasoning•1 cup Basic Barbecue Sauce (use your favorite store
1 cup Basic Barbecue Sauce (use your favorite store bought)
•1⁄2 cup chopped fresh cilantro
1⁄2 cup chopped fresh cilantroEquipment: Plate Setter, 9 by 13-inch Drip Pan, porcelain coated grid.
Set the EGG for indirect cooking with the Plate Setter, legs up.
Preheat the EGG to 300ºF.
• Pour the mango nectar and vinegar into the Drip Pan and add the habanera pepper. Cut each rack of ribs in half between the bones and season liberally with the mojo seasoning. Add the ribs to the Drip Pan and cover tightly with aluminum foil. Place the Drip Pan on the cooking grid and close the lid of the EGG. Cook for 2 hours, or until tender. Remove the Drip Pan from the EGG and set aside.
• Raise the temperature to 450ºF. Remove the ribs from the Drip Pan and strain the juices from the pan into a bowl. Skim the fat from the top of the juices, add the barbecue sauce, and mix well.
• Place the ribs on the grid. Brush the ribs with the barbecue sauce. Close the lid of the EGG and grill for 5 minutes. Turn the ribs, baste with more sauce, and cook with the lid closed for another 5 minutes, or until the sauce has caramelized. Remove and let cool for 5 minutes. Serves 4.
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