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 Fries
- 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.