Sweet and Tangy Mango Baby Back Ribs with Cilantro Yogurt Dipping Sauce
If you thought there
is no way that I would have kept at cooking and blogging for over three years,
I probably would have said you were right.
To be honest, I didn’t
think I would do it for so long. I’ve always dabbled in different hobbies, so I
didn’t really thing this one would stick. But I really like writing. And I
REALLY like cooking. I may even say LOVE.
But when I started
cooking and writing about it, I had a lot less responsibility. In life and at
work. I had the time to have a drunken dinner party every Tuesday. I could make
dinner no matter what work task came my way that day.
I’ve been blessed to
be in a more valuable roll than I’ve ever been in, but it definitely cuts into
my kitchen time.
Thank goodness I have
an awesome mom who will do some shopping, prep work and photography when I’m
running late at work. Just so I can come home and dirty her beautiful kitchen
while I do what I love. And she barely complains when I spill things ALL OVER
the kitchen.
She was gracious
enough to get some ribs in the oven for me the other night. But the magic of
the sauce was alllllllll me.
You will need…
2 racks baby back ribs
¼ cup ground coriander
½ teaspoon Chinese
fire-spice
¼ cup cider vinegar
3 tablespoons Asian
fish sauce
1 ripe mango, chopped
2 tablespoons palm
sugar
¼ cup Worcestershire
sauce
¼ cup lemon juice
1 tablespoon honey
1 teaspoon crushed red
pepper flakes
½ cup packed cilantro
leaves, plus more for garnish
½ cup Greek yogurt
2 tablespoons lime
juice
Salt and pepper to
taste
Start by preheating
the oven to 350 degrees F.
In a small bowl,
combine the coriander and five spice. Season well with salt and pepper.
Place the ribs in a
roasting dish and rub the spice mixture all over both sides.
Add in the vinegar
and 2 tablespoons of the fish sauce to the pan and cover it with foil.
Roast the ribs for 1
hour, until tender.
While the ribs are
roasting. Combine the mango, Worcestershire sauce, sugar lemon juice, honey,
red pepper and remaining fish sauce in a blender or food processor.
Blend until
smooth and set the glaze aside.
Rinse the blender or
processor and then fill it with the cilantro, yogurt and lime juice and blend
till smooth. Season with salt and pepper and set in the refrigerator until
ready to serve.
When the ribs have
roasted for an hour, remove them from the oven and turn the oven to broil.
Pour any excess liquid
from the roasting pan and brush half of the glaze onto the less meaty side of
the ribs.
Broil for 5 minutes
until they are browning.
Remove the ribs from
the heat once again and brush the remaining glaze on the fatty side of the
ribs.
Continue to broil for
an additional five minutes until golden and sizzling.
Allow the ribs to cool
slightly, slice and serve with cilantro dipping sauce.
Love and Beer Floats
Angela
Sweet Mango Baby Back Ribs with Cilantro Yogurt Dipping Sauce
2 racks baby back ribs
¼ cup ground coriander
½ teaspoon Chinese
fire-spice
¼ cup cider vinegar
3 tablespoons Asian
fish sauce
1 ripe mango, chopped
2 tablespoons palm
sugar
¼ cup Worcestershire
sauce
¼ cup lemon juice
1 tablespoon honey
1 teaspoon crushed red
pepper flakes
½ cup packed cilantro
leaves, plus more for garnish
½ cup Greek yogurt
2 tablespoons lime
juice
Salt and pepper to
taste
Start by preheating
the oven to 350 degrees F.
In a small bowl,
combine the coriander and five spice. Season well with salt and pepper.
Place the ribs in a
roasting dish and rub the spice mixture all over both sides. Add in the vinegar
and 2 tablespoons of the fish sauce to the pan and cover it with foil.
Roast the ribs for 1
hour, until tender. While the ribs are roasting. Combine the mango,
Worcestershire sauce, sugar lemon juice, honey, red pepper and remaining fish
sauce in a blender or food processor. Blend until smooth and set the glaze
aside.
Rinse the blender or
processor and then fill it with the cilantro, yogurt and lime juice and blend
till smooth. Season with salt and pepper and set in the refrigerator until
ready to serve.
When the ribs have
roasted for an hour, remove them from the oven and turn the oven to broil.
Pour any excess liquid
from the roasting pan and brush half of the glaze onto the less meaty side of
the ribs.
Broil for 5 minutes
until they are browning.
Remove the ribs from
the heat once again and brush the remaining glaze on the fatty side of the
ribs.
Continue to broil for
an additional five minutes until golden and sizzling.
Allow the ribs to cool
slightly, slice and serve with cilantro dipping sauce.