Beef Ribs With Mango Recipes

BEEF SHORT RIBS IN CHILI MANGO SAUCE

Steps:

• Put all the ingredients in a large mixing bowl and stir thoroughly. In particular, make sure the sticky tamarind paste is really well combined into the marinade. Good. Time now for the ribs.
• Brown first, marinade second. That sequence is a bit unusual but there's a reason for it. The ribs have a pretty high fat content and you want to melt it down so that the meat gets the most benefit from the marinade. You also want to get some of dark gold char on the ribs to max their flavor in the sauce.
• So, begin by setting a large skillet on a high heat and add the olive oil. As soon as it just starts to smoke, drop the heat to medium, and start browning the ribs in batches. They need to lay evenly spaced in a single layer in the skillet - do not try to brown them all at once. (In my 12 inch skillet, I did them three at a time.)
• Let them sizzle on one side for four minutes and then turn them for another four minutes on that medium heat. Use a slotted spoon to remove them from the skillet and set them aside on a dinner plate. Keep the skillet on its medium heat and quickly start browning the next batch of ribs.
• Once they're all browned, remove the skillet from the heat. It will be holding a fair amount of hot fat. This is good. It's an important, flavor-boosting ingredient in the sauce.
• After the ribs have cooled a little on their plate, lightly stab them all over about a dozen times with the tip of a sharp knife. This will allow the marinade to more easily flavor the ribs.
• Preheat your oven to 340F / 170C. Choose a large casserole pot with a tight-fitting lid. I used a ten-pint, cast iron one that easily held all the ribs, baby onions, and the sauce.
• Dunk each rib into the marinade and use your fingers to give it a thorough coating. Then place each coated rib in the casserole pot. Pour in all the remaining marinade, plus all the fat from the skillet, and any from the plate you set the ribs to cool on.
• Add all the other sauce ingredients, including the baby onions - but don't stir yet. Set the pot onto a medium heat until it just starts to bubble. Then drop the heat to low. Now, taking care not to break up the ribs, carefully stir the pot to combine all the ingredients. Let the pot gently simmer for ten minutes on low, then turn off the heat.
• Now, quick as you can, cover the pot with a sheet of tin foil that's big enough to extend an inch or so down its sides. Put on the lid. Time for the oven.
• Set the pot in the middle of the oven and let it cook at 340F / 170C for three hours. After it's been in the oven for an hour or so, I like to remove it for a quick check on its saltiness. The soy and the fish sauce are both pretty salty, but you might find that you need to add some more ground sea salt to suit your taste. Once you're happy with that, return the foil covered, lidded pot to the oven to complete its three hours' cooking.
• While the pot's in the oven, you'll have plenty of time to make the mango salsa. This is really easy. Simply mix all the ingredients in a serving bowl and set it to cool in the refrigerator. Just before you're ready to serve the ribs, taste the salsa to see if there's enough tartness from the lime juice. Add some more if you feel it needs it.
• For the rice, I like to soak white basmati for at least an hour, just barely covered in some lightly salted water - a heaped teaspoon is enough for rice that will serve four. Cook the rice as it says on the packet, so that it's ready just as the sauced ribs finish cooking in the oven.
• Plate the ribs and the sauce. Serve the rice and salsa on the side so folks can help themselves.

SLOW COOKER BEEF SHORT RIBS WITH GINGER-MANGO BARBEQUE SAUCE

Steps:

• Place beef short ribs, mango, onion and ginger in 3-1/2 to 5-1/2-quart slow cooker.
• Add barbecue sauce. Cover and cook on LOW 7-1/2 to 8-1/2 hours, or on HIGH 5 to 6 hours, or until beef is fork-tender. (No stirring is necessary during cooking.)
• Remove short ribs, season with salt and pepper, as desired. Skim fat from cooking liquid; serve over short ribs.

GRILLED MANGO-MARINATED SHORT RIBS

Steps:

• For the ribs: Combine the Seagram's Escapes® Mango Italian Ice, pineapple juice, lemon juice, oyster sauce, soy sauce, brown sugar, sriracha and garlic in a medium bowl and whisk until smooth. Add the short ribs and completely submerge them in the marinade. Refrigerate for at least 1 hour or better yet, overnight.
• Preheat the oven to 450 degrees F. Dampen a paper towel with oil and rub it all over a grill pan to season it, then place the pan over high heat. Line a baking sheet with foil and coat lightly with oil.
• Remove the ribs from the marinade and sprinkle lightly with salt and pepper. Grill the ribs until nice grill marks form, about 1 minute per side. Place on the prepared baking sheet, transfer to the oven and roast until tender and cooked through, about 8 minutes.
• For the pickled cabbage slaw: Add the vinegar, sriracha, fish sauce, red pepper flakes and granulated sugar to a medium bowl and whisk to combine. Add the cabbage, cucumbers, mango and red onion and toss until coated.
• Serve the ribs with the slaw and rice and garnish with the scallions.

JAMAICAN CURRY BEEF RIBS WITH PAPAYA & MANGO

Steps:

• Rub the lime juice into the beef cubes.
• Place the limed beef and curry paste in a large bowl or zip lock bag, mix well to coat the beef with the curry and let it rest 1 hour or longer.
• Mix the mango & Papaya together, cover and refrigerate for at least 1 hour.
• Heat oil in a large skillet medium heat, brown the curried beef . stir as you are browning the beef, Be careful not to burn.
• Add onions, cook until the onions are translucent and starting to brown, add garlic and Jalapenos.
• Continue to cook 5 minutes, stir at least once.
• Pour in the tomatoes, cover with a lid and simmer 45 minutes.
• Just a few minutes before serving add the cooked sweet potatoes, mix well, heat through.
• Meanwhile cook your rice using your favorite method stir in the sugar or sugar substitute while cooking, mix well ( If you are boiling the rice in water add sugar to the water while cooking).
• Serve the curried beef over the rice topped with the Papaya/Mango mixture.
• Sprinkle Coconut on top if you wish
• Enjoy!

SLOW-BAKED SPARERIBS WITH MANGO-CHUTNEY MARINADE

Steps:

• Arrange rib racks in large roasting pan. Whisk all remaining ingredients in bowl. Pour marinade over ribs, turning to coat. Cover; chill overnight, turning ribs once.
• Position 1 oven rack in top third of oven and 1 rack in bottom third of oven; preheat to 300°F. Drain ribs; reserve marinade. Transfer marinade to saucepan; bring to boil. Remove from heat. Place each rack of ribs on large rimmed baking sheet. Place 1 baking sheet on each rack in oven. Bake ribs until tender, basting with 1/4 cup marinade every 20 minutes and covering edges of ribs with strips of foil to protect from burning if necessary, about 3 hours total. Cut between bones to separate ribs. Transfer to platter; serve.

BEEF RIBS WITH MANGO

Steps:

• Preheat grill or braising pan.
• Brown beef ribs on all sides.
• In a preheated saucepan, combine onion, garlic, mango, carrot, green onions, BBQ sauce and broth.
• Simmer the ribs in this mixture 2 hours or until fork tender.