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.
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.
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.
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.)
Cut and serve with the ¾ cup left of the reserved marinade on the side.
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