Sweet and Spicy Glazed Country Ribs with Mango
Prep Time: 1:10 Hour
Cooking Time: 20 Minutes
• 4 tsp. light brown sugar
• 1 1/4 tsp. each freshly ground black pepper, kosher salt, Winn-Dixie sweet paprika
• 2 lb. bone-in loin country style ribs
• 3/4 cup Winn-Dixie white distilled vinegar
• 1/3 cup granulated sugar
• 1/2 tsp. crushed red pepper flakes
• 1 tbs. fresh lemon juice
• 1 firm but ripe mango, peeled, cheeks removed
• Olive oil, for brushing
• 2 cups shredded green cabbage
• 1 carrot, peeled, cut into matchstick-size strips
• 1 green onion, thinly sliced
1 To marinate:
2 In a small bowl, mix brown sugar, black pepper, salt, and paprika. Coat ribs with seasoning. Cover ribs and refrigerate for at least 1 hour and up to 1 day. To cook:
3 Prepare a covered grill for indirect heat: heat one side to high and leave other side off.
4 Meanwhile, in a small saucepan over medium-high heat, bring vinegar, granulated sugar, pepper flakes, and 1 tbs. of kosher salt to a boil. Reduce heat to medium and simmer for about 5 minutes, or until reduced by about half. Remove glaze from heat and add lemon juice.
5 Brush flat side of mango cheeks with oil, and place, oiled side down, on lit side of grill. Grill without turning for about 5 minutes, or until mango is heavily charred. Transfer to cutting board, cut into small dice, and add to glaze. Set mango glaze aside.
6 Place ribs on lit side of grill. Cook, turning and rotating as needed, for about 8 minutes, or until beginning to char on both sides. Transfer ribs to unlit side of grill and baste with liquid from mango glaze. Cover grill and cook, turning once and basting with more glaze, for 6 to 10 minutes, or until pork is just cooked through and registers 145°F on an instant-read thermometer. Set ribs aside to rest.
7 In a medium bowl, toss cabbage, carrots, and onions and divide among 4 plates. Top with ribs and spoon some mango glaze over ribs and vegetables. Serve, passing more mango glaze.
Ribs can be rubbed with spice mixture and mango glaze can be made up to 1 day ahead. Cover ribs and glaze separately and refrigerate.