Rib Trade Winds
Oven-Roasted Caribbean-Spiced Baby Back Ribs with Fresh Mango Salsa
2 hours 20 minutes
Serves 4
DinnerGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow SodiumLow Carb
Herb's take
Tonight we're setting sail for flavor: tender baby back ribs meet island spices, then get a punch of brightness from a zippy mango salsa. You'll master the art of marinades and how sweet fruit can balance smoky, savory meat.
Ingredients
Yield
4
Instructions
- 01Remove the membrane from the back of the baby back ribs. Pat dry and place on a baking sheet.
- 02In a small bowl, mix brown sugar, allspice, cumin, coriander, smoked paprika, garlic powder, dried thyme, ginger, orange zest, 1 teaspoon salt, 3/4 teaspoon black pepper, and cayenne pepper.
- 03Rub olive oil all over the ribs, then massage the spice blend on both sides until well coated. Cover and let marinate in the fridge for at least 1 hour, or up to overnight.
- 04Preheat your oven to 300°F.
- 05Wrap the ribs tightly in foil and place on a rimmed baking sheet. Roast for 2 hours until very tender.
- 06While the ribs roast, make the mango salsa: combine mango, red bell pepper, red onion, cilantro, lime juice, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl. Toss gently.
- 07Unwrap the ribs and discard any juices. Increase oven to 425°F. Return ribs (unwrapped) to the oven for 10-15 minutes to caramelize the surface.
- 08Let the ribs rest for 10 minutes before slicing.
- 09Slice ribs, pile on a platter, and spoon mango salsa generously over the top. Serve immediately.
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