Name: Sticky pork ribs with mango and jalapeño salsa
Prep time: 40 min
Cook time: 165 min
Total time: 205 min
Yield: 4 - 6
Ingredients: Marinade; 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; Salsa; 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

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.

Serves 4 - 6

Prep

40M

Cook

2H 45M

Total

3H 25M

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.

Ingredients

Marinade

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

Salsa

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

Method

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.

Profile Dominic Smith

Styling by Amber de Florio