Here is my step by step method to make delicious, tender, fall-off-the-bone 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!
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 recipe, to get the right balance between sweet and heat I prefer the red sauce.
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.
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!
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.
Here is my step by step oven to grill method for ribs:
- Gather all your ingredients. Measure, them out and have them ready to go.
- Add to your food processor the mango nectar (juice), cubed mango, apple cider vinegar, ketchup, red habanero sauce, brown sugar and allspice.
- Pulse the mixture until it is a smooth liquid. This makes about 2 cups. Reserve one cup for later.
- Add all the dry rub ingredients to a bowl: salt, brown sugar, smoked paprika, dried thyme and allspice.
- Use a fork and crush all the dry ingredients together until well combined.
- Place the ribs in a glass dish, fleshy side up and pour 1 cup of the sauce mixture over the ribs.
- Sprinkle the dry rub mixture over the ribs and rub into the meat and ends.
- 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.
- 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.
- Take about 1/4 cup of the leftover sauce from the glass dish and coat the fleshy side.
- 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.
- Take your baked ribs to a 400′ F grill and using 1/4 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. You can use the remaining 3/4 cup of sauce for dipping! Enjoy!
By the way you can save this marinade for another use. Spice up some chicken wings! It should last about a week in your fridge. I put mine in a squeeze bottle.
Spicy Mango Habanero Ribs
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.
- 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 1/4 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 1/4 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 3/4 cup left of the reserved marinade on the side.