Mango Barbequed Pork Spare Ribs

    6 hours 20 minutes

    Mouthwateringly good - these ribs will go down a treat. They do take time, but they make a sensational meal served with coleslaw, baked beans and/or your favourite green salad.


    Washington, United States
    3 people made this

    Serves: 4 

    • 3 kilos of pork spare ribs
    • 1/2 cup packed brown sugar
    • 1 tablespoon paprika
    • 1 tablespoon freshly ground pepper
    • 2 tablespoons garlic powder
    • 2 teaspoons onion powder
    • 2 teaspoons sea salt
    • 2 teaspoons ground cumin
    • 1 cup apple cider
    • 3/4 cup apple cider vinegar
    • 1 tablespoon onion powder
    • 1 tablespoon garlic powder
    • 2 tablespoons lemon juice
    • 1 1/2 tablespoons Tabasco sauce
    • sea salt and ground black pepper to taste
    • 2 cups wood chips, soaked
    • 4 large mangos - skinned, seed removed and flesh cut into chunks

    Preparation:20min  ›  Cook:4hours  ›  Extra time:2hours marinating  ›  Ready in:6hours20min 

    1. In a medium bowl mix the brown sugar, chili powder, paprika, black pepper, 2 tablespoons garlic powder, 2 teaspoons onion powder, sea salt and cumin. Rub all over the ribs. Cover and refrigerate overnight or for a minimum of 4 hours.
    2. Heat your barbeque coals to 110 degrees C.
    3. In a medium bowl combine the apple cider, apple cider vinegar, 1 tablespoon onion powder, 1 tablespoon garlic powder, lemon juice, Tabasco sauce, salt and pepper.
    4. When the coals are gray and ashed over add a handful of soaked woodchips directly onto the coals. Place the ribs on the barbeque with the bone side facing down. Cover and cook for approximately 4 hours. You will need to add more coals to keep the heat up. Add more soaked woodchips every hour (about a handful) and regularly (about every half hour) slop on some sauce.
    5. The ribs are cooked when the outside - the bark - has formed (a crispy tarred coating) and when the flesh starts to easily pull away from the bone. To serve, cut up the ribs and then arrange mango chunks around them on the plate.

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    These are delicious. The meat is ready when you can easily pull it away from the bones, but no falling off by itself.  -  31 Aug 2012