with Mango Barbeque Sauce
Yield: 8-10 servings
Prep Time: 20 min, overnight to marinate
Cook Time: 3 hours
Wine Suggestion: Eroica Riesling, Columbia Valley Gewürztraminer, Cold Creek Vineyard Riesling, Columbia Valley Syrah
2 ½ cups pineapple juice
1 large onion, sliced
2 Tbsp orange flavored liqueur
2 Tbsp dark rum
6 Tbsp honey
2 Tbsp Jamaican Hot Pepper Sauce (or to taste)
2 tsp minced garlic
1 tsp salt
¼ tsp nutmeg
1 tsp curry powder
4 lbs baby back ribs (about 4 racks)
For marinade: Combine pineapple juice, onion, liqueur, rum, honey, pepper sauce, garlic, salt, nutmeg, and curry powder in a medium sized bowl. Marinate the ribs overnight in the marinade.
Preheat oven to 300°F. Place the ribs and marinade in a roasting pan and cover with foil. Bake in the oven until tender.
Remove the ribs from the oven and drain the liquid into a sauce pan. Bring to a boil over medium high heat and reduce until the liquid thickens. This will be used to glaze the ribs on the barbeque.
Heat a barbeque to medium heat. Grill the ribs on both sides until golden brown and brush with the reduced liquid to glaze. Serve with Mango barbeque sauce.
1 ripe mango, peeled and chopped
1 medium yellow onion, diced
1 medium carrot, peeled and diced
½ medium scotch bonnet, seeded and chopped
2 cloves garlic, chopped
1 cup red wine vinegar
½ cup pineapple juice
2 Tbsp Worcestershire sauce
1/3 cup brown sugar, packed
½ tsp salt
½ tsp allspice
Combine all ingredients in a saucepan. Cook over medium heat, stirring occasionally and cooking until the mixture attains a jam like consistency. Cool to room temperature and puree in a blender or food processor until smooth. Adjust seasonings to taste. Serve with the Caribbean Barbeque Ribs.
