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Sticky pork ribs with mango and jalapeño salsa

This mango salsa is the perfect accompaniment for slow-cooked smoky pork ribs. Begin this recipe a day ahead.

By Dominic Smith
  • 40 mins preparation
  • 2 hrs 45 mins cooking
  • Serves 4 - 6
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Sticky baby back pork ribs are always a good time. Especially if you have a crowd to feed. But the spicy-sweet mango salsa here is what truly makes this recipe a standout.


  • 500 ml (2 cups) apple cider vinegar
  • 125 ml (½ cup) HP sauce
  • Zest and juice of 2 limes
  • 2 tsp each ground cumin, coriander and fennel
  • 2 kg American-style baby back pork ribs
Barbecue sauce
  • 500 ml (2 cups) beef or chicken stock
  • 400 ml each tomato and barbecue sauce
  • 80 gm brown sugar
  • 60 ml (¼ cup) cider vinegar
  • 100 gm chipotle chillies in adobo sauce, finely chopped
  • 1½ tsp each smoked paprika, ground cumin, coriander and fennel
  • 1 tsp each mustard powder, garlic powder and onion powder
  • Lime wedges, to serve
  • 3 large corn cobs, husk removed
  • 3 Kensington Pride mangoes, flesh coarsely chopped
  • 1 small red onion, thinly sliced into rounds
  • ½ cup firmly packed coriander leaves, finely chopped
  • 100 gm pickled jalapeños
  • Zest and juice of 2 limes
  • 80 ml (1/3 cup) lemon-infused extra-virgin olive oil


  • 1
    To marinate ribs, place vinegar, HP sauce, lime zest and juice with spices and 100gm salt flakes in a bowl; whisk to combine. Place ribs in a non-reactive container, pour over marinade and add enough cold water to cover ribs (about 3 litres). Cover and refrigerate overnight.
  • 2
    Preheat oven to 150˚C. To make barbecue sauce, place stock, sauces, sugar, vinegar, chipotle chillies, spices and powders in a large bowl, and whisk to combine. Remove ribs from marinade (discard marinade) and place in a large deep roasting pan in a single layer. Pour over barbecue sauce and turn to coat ribs in sauce. Cover pan with foil and cook until tender (2¼-2½ hours). Remove foil, increase oven to 240˚C and continue to cook, basting with sauce, or until ribs are browned and sauce has thickened (25-30 minutes).
  • 3
    Meanwhile, to make salsa, preheat a lightly greased barbecue or char-grill pan to high. Cook corn, turning frequently, until blackened all over (6-8 minutes). Cool slightly then slice kernels from cobs. Place in a bowl with remaining ingredients, season to taste and toss gently to combine.
  • 4
    Cut ribs into pieces and brush with cooking sauce. Serve with mango, corn and jalapeño salsa, and lime wedges.
  • undefined: Dominic Smith