Zambra Grille Mango Spare Ribs
- 1 slab pork ribs
- 1/2 cup mango puree
- 1/2 cup dark Karo syrup
- 1 teaspoon chili powder
- 2 limes, juiced
- Pepper and kosher salt
- Fruit juice as needed
- Boil pork ribs in fruit juice for several hours, until tender.
- Refrigerate ribs until needed.
- To make the sauce, mix together the remaining ingredients.
- While the ribs are cold, separate the ribs between the bones. Reheat the
ribs on the grill or in a 325 degree F oven. Brush the ribs with the sauce several
times during the cooking process.
Source: Chef Jonathan Barnett, Zambra Grille, Phoenix, Arizona - azfamily.com
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