The baby back ribs were seasoned with a dry rub then baked for two hours until the meat was very tender. Then, I brushed the ribs with a mixture of pureed mangoes, honey and lemon juice. I grilled the ribs in the oven until the glaze had caramelized a bit. And, while the ribs were grilling, I made sweet potato fries.
Speedy and I have been getting used to light meals during weekdays. Sandwiches. Soup and bread… One Sunday morning recently when both our girls were home, he seemed a little shocked at the amount of food on the table. Well, it’s only on weekends that everyone’s home — isn’t that enough reason to celebrate? But, days after, I recalled the shocked expression on Speedy’s face and I wondered if I’d been taking less better care of him with all those light meals when the girls aren’t home. So, two days ago, I cooked a special lunch. Late lunch as it turned out because it took a few hours to thaw the baby back ribs. But it was a lunch worth the wait because it was delicious.
Note that this recipe was originally published in 2011. I am reposting it while I figure out some lingering technical issues with the blog. Enjoy!
Mango and Honey-Glazed Baby Back Ribs With Sweet Potato FriesPrint Pin
- 1 rack a rack of baby back ribs about 700 g.
For the dry rub:
For the mango and honey glaze:
- 1/3 cup mango puree
- 1/4 cup honey
- juice of half a lemon
For the sweet potato fries:
- 300 grams sweet potatoes
- 2 to 3 cups cooking oil
- salt to serve
- chopped parsley to serve
- Preheat the oven to 300F.
- Mix together all the ingredients for the dry rub and spread over the entire surface of the rack of baby back ribs.
- Place the rack of ribs in a shallow baking dish and cover the dish tightly with foil. Bake for about two hours.
- About 10 minutes before the baking time is up, mix together the ingredients for the glaze.
- Take the ribs out of the oven. Turn up the oven temperature to 500F.
- Peel off the foil. Brush the meat with the glaze. Keep brushing until all the glaze has been absorbed by the meat.
- Put the ribs back into the oven and grill until the glaze caramelizes. It’ll take anywhere from 15 to 20 minutes.
- Meanwhile, make the sweet potato fries.
- Peel the sweet potatoes and cut into “fingers.”
- Heat the cooking oil until fine wisps of smoke start to appear.
- Deep fry the sweet potato “fingers” until lightly crisp. Drain on paper towels.
- To serve, cut the baby back ribs between the bones and arrange on one side of a platter. Dump the sweet potato fries on the other side. Sprinkle with rock salt and chopped parsley before serving.
If you made this dish using our recipe and would like to publish your masterpiece, please use your own photos and write the recipe instructions in your own words.