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Spicy mango habanero rib sauce and marinade. | ethnicspoon.com
5 from 9 votes

Spicy Mango Habanero Ribs Recipe Card

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. 

Course Main dish
Cuisine American
Keyword bbq, grilling, homemade bbq sauce, picnic food, rib sauce
Prep Time 10 minutes
Cook Time 2 hours 10 minutes
Marinate time: 6 hours
Total Time 8 hours 20 minutes
Servings: Change to adjust-> 4 servings
Calories 559 kcal


Dry rub:


  1. In a small bowl mix together all the dry spices.
  2. 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.

  3. Place ribs in a rectangular glass dish.
  4. 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.

  5. Cover and refrigerate for at least 6 hours before cooking.

  6. 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.

  7. Remove ribs from the glass dish and wrap them completely in aluminum foil with about ¼ cup of the marinade juice. Discard the rest.

  8. Place on a cookie sheet with sides to catch any drips. Bake for about 2 hours.

  9. Light the grill and get it to around 400'F.
  10. 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.)

  11. Transfer to a platter; cover and allow them to rest for about 5 minutes.
  12. Cut and serve with the ¾ cup left of the reserved marinade on the side.

Recipe Notes

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.


Nutrition Facts
Spicy Mango Habanero Ribs Recipe Card
Amount Per Serving
Calories 559 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 5g31%
Cholesterol 166mg55%
Sodium 1524mg66%
Potassium 864mg25%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 31g34%
Protein 44g88%
Vitamin A 1205IU24%
Vitamin C 30.2mg37%
Calcium 77mg8%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.