This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GetGrillingAmerica #CollectiveBiasI’ve always said that when you grill, life is tastier. And as we are warming up for the next grilling season, I said to myself, how about celebrating the end of Lent with finger-licking grilled pork ribs on Easter Sunday? Besides, we live in Miami where we can grill the whole year. The happiest of all was my son Andrés Ignacio (15) who is able to eat a whole rack by himself in one sitting. So, I decided to surprise him with these grilled pork ribs with a homemade mango BBQ sauce.There are those who prepare the ribs with a dry rub and those who prefer them with BBQ sauce. As I love to experiment, I prepared a spice-based rub, and also a mango BBQ sauce to glaze my ribs.I know it may sound complicated but it is not. The first thing I did was buy my Smithfield Fresh Pork ribs at my local Walmart and this time I chose back ribs which are super juicy and extra tender.For the rub I combined paprika, cinnamon, freshly ground black pepper, red pepper in flakes and dry thyme with pink salt and brown sugar, and sprinkled a little on the underside of the ribs and abundantly on top.Then, we prepared our charcoal grill, which is my favorite way to grill and I added some wood chips, previously soaked in water, to give a slight smoky flavor to the ribs.The trick to keep your ribs juicy and tender is to cook them, very slowly, on indirect fire and with the grill covered to keep the temperature controlled: ideally it shouldn’t exceed 225˚F- 250˚F. Also I would suggest grilling the ribs face up, without disturbing them for an hour.While the ribs were on the grill, I made the mango BBQ sauce using only two ingredients: my mango chutney and brown sugar. Once the ribs were ready (when the meat thermometer marked 160˚F), I brushed the mango BBQ sauce slightly on the bottom and then abundantly on top, and grilled them covered for 5 mores minutes. Don’t tell me this is not the easiest way to grill pork ribs!I hope you like my recipe and and invite you to celebrate Easter with your own grilled pork ribs. Please visit Smithfield’s Get Grilling America for the opportunity to win $5,000 cash plus multiple prizes throughout the summer.
Please watch this video for another juicy and tender Smithfield’s Fresh Pork Ribs recipe:
If like me, you love pork ribs, please check Smithfield’s Ribs website here.
Grilled pork ribs with mango BBQ sauce
- 4 Smithfield pork ribs about 10 pounds
- 1 tablespoon paprika
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon red pepper flakes
- ½ teaspoon dried thyme
- Coarse sea salt
- 1 cup mango chutney
- ½ cup brown sugar
- Apple wood chips for smoking
- Soak apple wood chips in water for about 15 minutes.
- Light a charcoal grill.
- In a mortar put all the ingredients for the rub: paprika, 1 tablespoon of brown sugar cinnamon, black and red peppers, thyme and salt, and pestle.
- Season the ribs with the rub: a little on the bones part and abundantly for the top.
- When the charcoal is on but no flames are visible, add a few wood chips and cover the grill.
- Lay the ribs on the grill making sure they are on indirect fire.
- Cover and cook for about an hour, until the meat thermometer marks 160˚F.
- Meanwhile, in the same mortar put the mango chutney with the brown sugar and pestle until the sugar dissolves and a uniform sauce is formed.
- When the ribs are ready, brush them with a little of the mango BBQ sauce on the bone side bottom and then abundantly on the meat side, cover the grill again and grill for 5 more minutes.
- Remove from grill, cut and serve.
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