Some people like dry rubbed ribs, some people like sauced ribs. This delicious recipe from the Pork Council combines both methods into one delicious spicy and sweet recipe! Make a Latin style dry rub from ingredients in your pantry or, use your own favorite, premade Adobo or Fajita seasoning instead to rub the ribs. Then, top them with a homemade pineapple mango sauce made from fresh mangos! The sauce is delicious and you’ll be wanting more to dip EVERYTHING in it! What do you think of this recipe? Do you have a favorite Latin twist on Baby Back Ribs? Let us know in the comments below!
- 2 slab(s) LGCM Baby Back Ribs
- 2 Tbsp Brown Sugar
- 1 Tbsp Kosher Salt
- 2 tsp Oregano (dried)
- 1 tsp Cumin (ground)
- .5 tsp Cayenne Pepper
- Yellow Mustard
- 1 clove(s) Garlic (minced)
- .75 cup(s) Mango (chopped)
- .33 cup(s) Pineapple Juice
- .25 cup(s) Vegetable Oil
- .25 cup(s) Lime Juice
- 2 Tbsp Cilantro (fresh)
- 1 tsp Spanish Paprika (chopped)
Combine the dry rub ingredients in a small bowl. Rub the ribs all over with a thin layer of mustard and then moderately season with the dry rub mix.
Heat your smoker or grill to 225ºF and set up for indirect cooking. Add a drip pan filled with water to help keep the ribs moist during cooking and add a fruit wood for smoking, if desired. Put the seasoned ribs on the smoker or grill and cook for approximately four hours.
While the ribs are cooking, add all the pineapple mango sauce ingredients into a blender and blend until smooth. Set aside to use later.
After 3 hours of cooking, baste the ribs with the sauce. The ribs are done when the meat easily pulls away from the bone, a temperature of about 190ºF.
Serve with Latin rice, grilled vegetables and more sauce for dipping. Enjoy!