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    Home >> Main Dishes

    Spicy Mango Habanero Ribs

    Published: May 19, 2023 by Analida · • Word count:2249 words. • About 12 minutes to read this article. • This post may contain affiliate links ·

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    Here is my step by step method to make delicious spicy mango habanero rib. These are tender, fall-off-the-bone grilled ribs and no smoker is required. You oven bake them and finish them on the grill. Sometimes I crave ribs that are not all that smokey and have some real spicy heat. The final grill step gives them just enough char. Read on!

    mango habanero ribs on a white plate with a spoon pouring sauce
    Jump to:
    • Marinating time:
    • Tips on ingredients and preparation:
    • Step by step photos for oven to grill method:
    • Frequently asked questions:
    • Other grilling recipes and side dishes:
    • Spicy Mango Habanero Ribs Recipe

    Aah, the flavors of the Caribbean. Warm tropical breezes, the smell of the ocean, and a slab of spicy mango habanero ribs grilled to absolute perfection. It's not a dream, it's reality!

    three bottles of el yucaterco hot sauce in a line with mangoes in the back


    Spicy Mango Habanero Ribs?
    Ribs, an old time favorite with a Caribbean twist. These sweet and spicy fall-off-the-bone ribs are the perfect dish for your next picnic. These babies are all about contrast. The sweetness of the mango juice infused with a generous amount of El Yucateco Red Sauce gives that added kick every rib must have. El Yucateco Green sauce has a little more garlic flavor and a little more heat than the red sauce. El Yucateco XXX Habanero sauce packs the most kick with 12,000 units on the Scoville scale. For this grilled ribs recipe, to get the right balance between sweet and heat I prefer the red sauce.

    Marinating time:

    I always marinate my ribs for at least 6 hours, so all the flavors can really sink in.
    If you can marinate overnight, even better.  My husband and I love to grill ribs in the summer. We like to start our ribs wrapped in foil in the oven, low and slow, until they are tender. We then finish them on the grill with the full details on this method below.  Don't skip the marinating and your patients will be rewarded.

    two mango habanero ribs on a white plate with sauce and a rack of ribs and tongs in the back


    Spicy mango habanero sauce is a great alternative to BBQ.
    I like to be daring with my flavor profiles, so I came up with this snazzy combination just for you. I use the sauce as a marinade, reserve some to brush on the ribs while grilling and then serve it on the side to drizzle over the finished ribs. Spicy mango habanero ribs don't need to be a main dish. Serve them as a hearty appetizer. You can turn any dish into an appetizer just like that!

    a cutting board with cut mango habanero ribs with tongs on the right

    El Yucateco Red Habanero sauce is perfect for creating the flavor I want for these ribs. For starters it doesn't have a lot of vinegar and has, in my opinion, just the right amount of heat. El Yucateco Red Habanero sauce is definitely your all purpose, go to sauce.

    Tips on ingredients and preparation:

    • Use baby back pork ribs. There are many types of ribs sold at at the store like spare ribs, Saint Louis stye ribs and country ribs. Baby back are the way to go. These are typically sold in a vacuum pack. Remove all the silver skin from the ribs after you open them. Ontario pork has a great tutorial on how to remove the silver skin membrane from ribs.
    • Use heavy aluminum foil to wrap them in the oven. You want to pleat two pieces of foil together with two folds in the middle. ( See photo below.) The heavy foil works best for this.
    • Use a good digital instant read meat thermometer to take the internal temperature of the ribs. They need to reach 200°F in the oven.
    • Don't skip the smoked paprika in the dry rub. This imparts a nice smoky flavor into the sauce in additional to the smoky flavor from the grill.

    Step by step photos for oven to grill method:

    A photo showing the ingredient to make mango habanero ribs and mango habanero rib sauce.
    • Step 1: Gather all your ingredients. Measure, them out and have them ready to go.
    • Step 2: dd to your food processor the mango nectar (juice), cubed mango, apple cider vinegar, ketchup, red habanero sauce, brown sugar and allspice.
    A photo of the blended mango habanero rib sauce and dry rub ingredients.
    • Step 3: Pulse the mixture until it is a smooth liquid. This makes about 2 cups. Reserve one cup for later.
    • Step 4: Add all the dry rub ingredients to a bowl: salt, brown sugar, smoked paprika, dried thyme and allspice.
    A photo of mixing the dry rub ingredient and pouring the sauce on the ribs.
    • Step 5: Use a fork and crush all the dry ingredients together until well combined.
    • Step 6: Place the ribs in a glass dish, fleshy side up and pour 1 cup of the sauce mixture over the ribs.
    A photo showing the dry rub being added to the ribs.
    • Step 7: Sprinkle the dry rub mixture over the ribs and rub into the meat and ends.
    • Step 8: Flip the ribs over, flesh side down in the glass dish and let them marinate in the refrigerator for 6 hours.  After 6 hours, remove from the refrigerator and let them sit for 30 minutes to come up to around room temp. Preheat the oven to 300'F while they are resting.
    A photo showing wrapping the ribs in foil and coating with sauce.
    • Step 9: Take two long pieces of tin foil and make a seam lengthwise folded over a couple times to prevent leaking. Place the ribs, flesh side up, on the foil and you can see the seam my husband is pointing to.
    • Step 10: Take about ¼ cup of the leftover sauce from the glass dish and coat the fleshy side.
    A photo showing how to seal the ribs in foil for the oven and then grilling.
    • Step 11: Roll the foil lengthwise to make another seam then curl up the ends and place on a baking tin with sides in case you get some drips. Bake for 2 hours until they have an internal temperature of 200°F.
    • Step 12: Take your baked ribs to a 400° F grill and using ¼ cup of the reserved sauce lightly brush while grilling on both sides to add just a little color to the edges. The level of char is your preference. Once they have a nice char you need to let them rest. Wrap them in foil for about 10 minutes then cut and serve. You can use the remaining ¾ cup of sauce for dipping! Enjoy!

    Frequently asked questions:

    Can I save the marinade that I don't use?

    Sure, spice up some chicken wings! It should last about a week in your fridge. I put mine in a squeeze bottle. Do not save any of the marinade that has been in contact with raw meat so separate it before using into a container for later use.

    How long can store the cooked ribs in the refrigerator?

    Cool them completely and you can store them for 4 days in an airtight container.

    Can I freeze the ribs?

    If your raw ribs are in a vacuum pack those can be frozen for 4-6 months before using for best quality. Once the ribs are cooked they can be stored frozen for 3-4 months wrapped tightly in freezer foil or air freezer bags. Be sure to cool them completely before freezing.

    How do I reheat the cooked ribs?

    Preheat the oven to 200°F and heat for 15-30 minutes until warm. A smaller portion will take less time. Place them in a covered dish to prevent them from drying out while reheating. I like to microwave at 60% power for several minutes until hot. Stop to turn and check them every 45 seconds or so.

    Other grilling recipes and side dishes:

    • Prueba de cerdo is a classic Spanish tapas dish of grilled marinated pork loin.
    • Moroccan inspired beef kebabs have some really unusual bold spice flavors.
    • Coffee marinated jerk seasoned pork chops. That sounds like a mouthful and they are one to enjoy by the mouthful!
    • Mediterranean orzo pasta salad pairs great with this dish. It will give a nice acid balance to the spicy fatty ribs.
    • Turkish tomato, cucumber and walnut salad is crowd pleaser and great to take to picnics.
    • Guava lime cocktail is a nice sweet and tangy drink to serve if you are making these ribs for a party. Make a pitcher of these!

    Spicy mango habanero rib sauce and marinade. | ethnicspoon.com

    Spicy Mango Habanero Ribs Recipe

    Here is a great recipe for slow roasted ribs in the oven then finish them on the grill. Low and slow is the way to go.  I always marinate my ribs with the dry rub for at least 6 hours, so all the flavors can really sink in. If you can marinate overnight, even better. We like to start our ribs wrapped in foil in the oven, low and slow, until they are tender. We then finish them on the grill. 
    5 from 9 votes
    Print Pin Rate
    Course: Main dish
    Cuisine: American
    Keyword: bbq, grilling, homemade bbq sauce, picnic food, rib sauce
    Prep Time: 10 minutes minutes
    Cook Time: 2 hours hours 10 minutes minutes
    Marinate time:: 6 hours hours
    Total Time: 8 hours hours 20 minutes minutes
    Servings: 4 servings
    Calories: 559kcal
    Author: Analida Braeger

    Ingredients

    • 1 rack pork ribs baby back style
    • 9.6 oz mango nectar
    • 1 mango cubed
    • ¼ cup apple cider vinegar
    • 2 Tbsp hot sauce El Yucateco Red Habanero Sauce
    • 1 tbsp ketchup
    • ¼ cup brown sugar
    • ¼ tsp allspice

    Dry rub:

    • 2 tsp Kosher salt
    • 1 Tbsp brown sugar
    • 1 tsp smoked paprika
    • ¼ tsp thyme dried
    • ½ tsp allspice

    Instructions

    • In a small bowl mix together all the dry spices.
    • Mix together the mango juice, cubed mangoes, apple cider vinegar, ketchup, Habanero sauce, allspice and brown sugar in a food processor until smooth. An immersion blender work well if you don't have a food processor. This makes about 2 cups. Reserve 1 cup of the mixture to use as a marinade and 1 cup for later.
    • Place ribs in a rectangular glass dish.
    • Pour mango juice mixture mixture over ribs. Sprinkle spice mixture over them. Rub the spices and juice into the flesh. Flip the ribs over so the fleshy side is down.
    • Cover and refrigerate for at least 6 hours before cooking.
    • Preheat oven to 300'F. While oven is heating remove ribs from the refrigerator and let them sit out so they come to about room temperature.
    • Remove ribs from the glass dish and wrap them completely in aluminum foil with about ¼ cup of the marinade juice. Discard the rest.
    • Place on a cookie sheet with sides to catch any drips. Bake for about 2 hours.
    • Light the grill and get it to around 400'F.
    • Grill ribs for about 5 minutes on each side to a nice caramelized color brushing with ¼ cup of the reserved marinade. ( Your level of charred edges is your preference.)
    • Transfer to a platter; cover and allow them to rest for about 5 minutes.
    • Cut and serve with the ¾ cup left of the reserved marinade on the side.

    Notes

    Tips on ingredient and preparation:
      • Use baby back pork ribs. There are many types of ribs sold at at the store like spare ribs, Saint Louis stye ribs and country ribs. Baby back are the way to go. These are typically sold in a vacuum pack. Remove all the silver skin from the ribs after you open them. Ontario pork has a great tutorial on how to remove the silver skin membrane from ribs.
      • Use heavy aluminum foil to wrap them in the oven. You want to pleat two pieces of foil together with two folds in the middle. ( See photo below.) The heavy foil works best for this.
      • Use a good digital instant read meat thermometer to take the internal temperature of the ribs. They need to reach 200°F in the oven.
    • Don't skip the smoked paprika in the dry rub. This imparts a nice smoky flavor into the sauce in additional to the smoky flavor from the grill.

    Frequently asked questions:
    • Can I save the marinade that I don't use? Sure, spice up some chicken wings! It should last about a week in your fridge. I put mine in a squeeze bottle. Do not save any of the marinade that has been in contact with raw meat so separate it before using into a container for later use.
    • Can I freeze the ribs? If your raw ribs are in a vacuum pack those can be frozen for 4-6 months before using for best quality. Once the ribs are cooked they can be stored frozen for 3-4 months wrapped tightly in freezer foil or air freezer bags.
    • How do I reheat the cooked ribs? Yes, preheat the oven to 200°F and heat for 15-30 minutes until warm. A smaller portion will take less time. Place them in a covered dish to prevent them from drying out while reheating. I like to microwave at 60% power for several minutes until hot. Stop to turn and check them every 45 seconds or so.
    • How long can store the cooked ribs in the refrigerator? Cool them completely and you can store them for 4 days in an airtight container.
       
     

    Nutrition

    Calories: 559kcal | Carbohydrates: 33g | Protein: 44g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 166mg | Sodium: 1524mg | Potassium: 864mg | Fiber: 1g | Sugar: 31g | Vitamin A: 1205IU | Vitamin C: 30.2mg | Calcium: 77mg | Iron: 2.4mg

    Originally published June of 2015 and updated May 2023.

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    2176 shares
    • 397

    Reader Interactions

    Comments

    1. RandiG at FrugElegance

      June 24, 2015 at 5:26 pm

      Looks AMAZING!

      Reply
      • Analida

        June 25, 2015 at 6:07 am

        Thanks Randi! Let me know if you try them out.

        Reply
    2. Michelle @ A Dish of Daily Life

      June 24, 2015 at 11:07 pm

      These look pretty amazing! I think we'll be making them soon! I love a little heat!

      Reply
      • Analida

        June 25, 2015 at 6:07 am

        Thanks Michelle!!! I think you will like them.

        Reply
    3. Hirra Pervaiz

      June 25, 2015 at 1:43 am

      Delicious! I'm definitely trying this. Pinned it!

      Reply
      • Analida

        June 25, 2015 at 6:07 am

          Thanks Hirra!!! 🙂 I hope you like them.
        Reply
    4. Dini @ The Flavor Bender

      June 26, 2015 at 7:24 am

      This looks delicious Analida!! I LOVE the flavor combo and going crazy for ribs!! definitely need to try this recipe next time I get to grill! 🙂

      Reply
      • Analida

        June 26, 2015 at 4:15 pm

        Thanks Dini!!!
        They are really good. I can't wait to make them again! 🙂

        Reply
    5. paula

      April 29, 2016 at 6:43 pm

      5 stars
      I am making this for our Mother's Day ribs cook off. The rub and sauce smell amazing and can't wait to get them on the grill. My sauce seems to be thicker looking than what is shown in your pictures. Your looks more syrupy. Any idea what i could have done wrong?

      Reply
      • Analida

        April 29, 2016 at 7:04 pm

        Hi Paula, I am not quite sure what you could have done wrong? My husband took the pictures and he could have tweaked something to give the picture the effect that he wanted. A thick sauce is not a bad thing.
        I am sure everything will turn out okay.

        Reply
    6. Paula

      April 30, 2016 at 6:14 am

      Analida,
      The more I think about it I used a mango juice in a glass bottle. I know there is a mango nectar in a can made by Jumex. Is that what i should have used? We are celebrating Mothers day today...can't wait to taste these!

      Reply
      • Analida

        April 30, 2016 at 7:20 am

        Hi Paula, I just looked in my pantry. I used the mango nectar product made by Goya. I think the Jumex should be the same consistency.
        Thanks for pointing this out to me. I used the term juice as a generic name. I will change it to nectar in the recipe. I hope your cook out is a great success and that your family enjoys the ribs.
        Please let me know if the Jumex/Goya nectar made a difference.

        Reply
    7. Elaine Benoit

      June 11, 2019 at 7:54 am

      5 stars
      Analida, these ribs look outstanding! I love the marinade and agree that the more time you marinate them the better they taste! I don't have a grill, but my sister does and I need to bring a dish for July 4th, so this is what I'm going to bring!!

      Reply
      • Analida

        June 11, 2019 at 8:43 pm

        Thanks Elaine! You can start them in the oven and take them along to finish on the grill!

        Reply
    8. Paula Montenegro

      June 11, 2019 at 10:27 am

      A change of the usual barbecue ribs is very welcomed. This sounds like the perfect recipe for us spicy fans! Love the step-by-step images. I hardly ever make ribs anymore but I should change that immediately.

      Reply
      • Analida

        June 11, 2019 at 8:44 pm

        Yes, there are times when I don't want all that smokey flavor and need a sweet spicy kick!

        Reply
    9. Aleta

      June 12, 2019 at 10:04 pm

      5 stars
      These ribs looks incredible especially that spicy mango sauce! Thanks for showing the process shots, it really helps work through the recipe. Can't wait to make these this weekend for my husband for Father's Day.. ribs are his favourite!

      Reply
    10. Kelly Anthony

      June 14, 2019 at 2:28 pm

      5 stars
      I totally agree. I don't always want a smokey rib. I love that these spicy habanero ribs have some heat to them.

      Reply
    11. Tammy

      June 14, 2019 at 10:39 pm

      5 stars
      That sweet and spicy combo sounds amazing and these look absolutely delicious! My mouth is watering and now I'm craving ribs 😀

      Reply
    12. Amanda Mason

      June 15, 2019 at 12:01 pm

      5 stars
      I am loving the mango twist to this recipe....and the allspice! These are going to taste amazing! I make ribs all the time in the summer and this one is definately going on the menu!!

      Reply
    13. Nicoletta De Angelis Nardelli

      June 16, 2019 at 8:29 am

      5 stars
      My husband is a fan of marinating meat overnight! He would love your ribs! Those sauces would surely add a wonderfully fresh and exotic touch, plus, baking them in the oven and finishing them on the grill will make them super tender and delicious.

      Reply
    14. Elena

      June 16, 2019 at 9:06 am

      Adding mango to the marinade is so creative! I love a combination of sweet and spicy. Such a lovely alternative to usual smoky BBQ ribs! You've made a great job with these step-by-step instructions. They are super easy to follow.

      Reply
    15. Eva

      June 16, 2019 at 2:31 pm

      5 stars
      I hardly ever have ribs, it's not something I would be comfortable making as I have zero experience with them. It was great to read about the cooking process along with the photos because it helped me understand how to make them in this wonderful spicy version with mango!

      Reply
      • Analida

        June 17, 2019 at 9:16 am

        Hi Eva, This is my never-fail method for cooking ribs that gives a nice tender result. Thanks!

        Reply
    16. Claire | The Simple, Sweet Life

      June 16, 2019 at 6:25 pm

      I love the spicy and sweet combination you've created here with the mango and habanero! This sounds like the perfect rib sauce!

      Reply
    17. Karyl Henry

      June 16, 2019 at 8:05 pm

      5 stars
      Mango and habanero is such a great combination, and your ribs look super tender and juicy! I love to marinate my meats for at least 6 hours as well. The longer the better for me

      Reply
    18. Saima

      June 16, 2019 at 8:24 pm

      Ooh, marinated meat is somehow so appealing! Your ribs look divine - so tender and juicy! I would have never thought of adding mango and habanero: a sweet and spicy combo that I’m sure is a major factor in the success of this recipe. And all those sauces! Yum!

      Reply

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    Analida profile pictureI have been researching and creating ethnic recipes for over 20 years. I love to share "mostly healthy" easy and affordable ethnic recipes using fresh ingredients, with a bit of culture and food history sprinkled in.... Read more-->

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