Mango Garlic Rib Rub Recipes

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PORK RIBS IN MANGO SAUCE RECIPE - (4.4/5)



Pork Ribs in Mango Sauce Recipe - (4.4/5) image

Provided by garciamoss

Number Of Ingredients 10

lbs. pork ribs seasoned with:
4 teaspoons of adobo or salt
mashed garlic
2 tablespoons olive oil
1 tablespoon vinegar
For the mango sauce:
1 cup mango pulp
1/4 cup soy sauce
1/2 tablespoon grated ginger
1 teaspoon mashed garlic

Steps:

  • 1. Prepare the ribs. Mix all the seasoning ingredients and apply to the ribs. Let sit for at least 1 hour. 2. Heat oven to 350ºF. Place ribs in a oven pan and roast for 1 hour. 3. While ribs cook, prepare the sauce. In a saucepan, put all the ingredients and cook 3-5 minutes. 4. Apply sauce to ribs and place in the oven for 5-8 minutes more.

MANGO GARLIC RIB RUB



Mango Garlic Rib Rub image

I made this up with a few ingredients that I had in the house and it turned out great. I used country style ribs and grilled it on low. I usually like to slow cook ribs on the grill by placing the meat on one side with the burner off and heating the grill with the side with nothing on it, then browning some at the end. This takes hours and I didn't have time for that this time, but I'm sure it would have been even better.

Provided by Green Cuisine

Categories     Mango

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 mango
1/2 cup cilantro, chopped
1/3 cup olive oil
6 garlic cloves
1/4 teaspoon cayenne pepper
1/4 teaspoon coarse salt

Steps:

  • Mash or puree mango.
  • Combine all ingredients.
  • Rub onto ribs and place into a dish. Pour remaining mixture on top and marinate for at least an hour.
  • Grill.

Nutrition Facts : Calories 133.4, Fat 12.1, SaturatedFat 1.7, Sodium 99, Carbohydrate 7, Fiber 0.7, Sugar 5.2, Protein 0.4

GRILLED RIB EYE STEAK WITH MANGO CHIMICHURRI



Grilled Rib Eye Steak with Mango Chimichurri image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 1 serving

Number Of Ingredients 13

1 cup fresh cilantro leaves
1 cup fresh flat-leaf parsley leaves
1/2 cup fresh mint leaves
4 cloves garlic, roughly chopped
3/4 cup olive oil, plus more if needed
1/4 cup red wine vinegar, plus more if needed
2 tablespoons honey
2 teaspoons paprika
Kosher salt and fresh cracked black pepper
1 ripe mango, finely diced
One 1 1/2 to 2-inch-thick well-marbled rib eye steak
Canola oil
Kosher salt and freshly ground black pepper

Steps:

  • Cook's Note: Remove the steaks from the refrigerator 20 minutes before cooking.
  • Preheat the grill to high.
  • For the mango chimichurri: Pulse the cilantro, parsley, mint and garlic in a food processor until coarsely chopped. Add in the oil, vinegar, honey and paprika, and salt and pepper, to taste. Continue pulsing to make a soupy vinaigrette (it will look a bit creamy until it settles), pouring in more oil and/or vinegar if too thick. Transfer the chimichurri to a glass bowl and fold in the diced mango. Set aside.
  • For the rib eye steak: Brush the steak with oil and sprinkle with salt and pepper on both sides. Grill until golden brown and slightly charred, 4 to 5 minutes. Flip the steaks and continue grilling 5 to 6 minutes longer. Remove from the grill and let rest 5 minutes.
  • Top each steak with a large dollop of the Mango Chimichurri and serve.

GRILLED MANGO-MARINATED SHORT RIBS



Grilled Mango-Marinated Short Ribs image

This recipe is sponsored by Seagram's Escapes®. Korean-cut short ribs-which have a lot of surface area to soak up marinade-are ideal for grilling, since they cook very quickly and stay tender and juicy. Seagram's Escapes® Mango Italian Ice provides a fruity background note to the tangy-sweet marinade. Topping the ribs with a spicy cucumber and cabbage salad that draws inspiration from kimchi adds a cool, crunchy element to help cut through the richness of the ribs.

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 2 to 3 servings

Number Of Ingredients 22

One 11.2-ounce bottle Seagram's Escapes® Mango Italian Ice
1 cup pineapple juice
1/2 cup lemon juice
1/2 cup oyster sauce
1/2 cup soy sauce
1/4 cup packed brown sugar
3 tablespoons sriracha
3 cloves garlic, minced
2 pounds Korean-cut short ribs (about 1/4 inch thick with 2, 3 or 4 bones per slice)
Vegetable oil, for the grill pan and baking sheet
Kosher salt and freshly ground black pepper
1/4 cup rice vinegar
1 tablespoon sriracha
1 teaspoon fish sauce
1 teaspoon crushed red pepper flakes
1/2 teaspoon granulated sugar
2 cups finely shredded napa cabbage
2 cups thinly sliced cucumber
1 mango, thinly sliced
1/2 small red onion, thinly sliced
2 cups cooked jasmine rice
1/4 cup bias-sliced scallions

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.

HONEY GARLIC RIBS



Honey Garlic Ribs image

Easy to make, these ribs are delicious served either hot or at room temperature. So this is a great recipe for a casual dinner party that you can make ahead. The sauce is great served over rice.

Provided by Laurie Thompson

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Spare Ribs

Time 1h20m

Yield 8

Number Of Ingredients 8

4 pounds pork spareribs
½ cup honey
¼ cup soy sauce
¼ cup distilled white vinegar
2 cloves garlic, minced
2 tablespoons brown sugar
1 teaspoon baking soda
1 teaspoon garlic salt

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Slice the ribs into individual pieces. In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar. Stir until honey and sugar are completely dissolved, then stir in the baking soda. The mixture will begin to foam. Transfer ribs to the bowl, and turn to coat.
  • Cover a cookie sheet with foil, and arrange the ribs meat side up on the sheet. Pour excess sauce over all, and sprinkle with the garlic salt.
  • Bake for 1 hour, turning every 20 minutes.

Nutrition Facts : Calories 477.1 calories, Carbohydrate 21.7 g, Cholesterol 120.1 mg, Fat 30.1 g, Fiber 0.1 g, Protein 29.5 g, SaturatedFat 11 g, Sodium 929 mg, Sugar 20.8 g

RIB DRY RUB



Rib Dry Rub image

This recipe is an amalgamated list of around a dozen other recipes, calculated to equalize the amounts of everything down to one simple recipe, and has since been adjusted over the past couple of years. Amazing flavors that complement both beef and pork ribs! This recipe yields enough for approximately two 3 1/2-pound racks of ribs, or three 2 1/2-pound racks.

Provided by Cheph

Categories     Rubs

Time 10m

Yield 12

Number Of Ingredients 15

1 cup loosely packed dark brown sugar
1 tablespoon coarse kosher salt
1 tablespoon ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons mustard powder
2 teaspoons ground ginger
2 teaspoons ground cumin
2 teaspoons chili powder
1 ½ teaspoons ground paprika
1 teaspoon ground white pepper
1 teaspoon celery salt
1 teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon cayenne pepper

Steps:

  • Whisk brown sugar in a medium bowl with a fork until texture is consistent and no chunks remain. Remove and discard any hard chunks.
  • Add kosher salt, black pepper, onion powder, garlic powder, mustard powder, ginger, cumin, chili powder, paprika, white pepper, celery salt, allspice, cinnamon, and cayenne pepper; mix until all ingredients are evenly combined.
  • Use as desired on beef or pork ribs.

Nutrition Facts : Calories 84.2 calories, Carbohydrate 20.5 g, Fat 0.5 g, Fiber 0.8 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 614.9 mg

MANGO TANGO SHORT RIBS



Mango Tango Short Ribs image

These ribs are falling off the bone tender. The combination of fruit and fruit juice coupled with exciting spices lends your taste buds to a true taste delight. This dish can be served as main course with rice or makes an excellent appetizer. Please note: Make sure and remove the pepper from the mango sauce before other ingredients are added to the blender.

Provided by PaulaG

Categories     Meat

Time 3h

Yield 4-6 serving(s)

Number Of Ingredients 23

4 -5 lbs beef short ribs, bone in
1 lime, zest and juice
1 cup long grain rice
2 tablespoons instant minced onion
1 tablespoon sweet Hungarian paprika
2 teaspoons instant minced garlic
2 teaspoons dried thyme leaves, crushed
1 teaspoon coarse salt
2 teaspoons ground allspice
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 tablespoon turbinado sugar
2 teaspoons fresh coarse ground black pepper
1 teaspoon cayenne pepper
1 ripe mango, peeled, pitted and cut into small cubes
1 cup orange juice
1 medium onion, peeled, chopped
3 garlic cloves
1 (14 1/2 ounce) can dice cut tomatoes
2 tablespoons cider vinegar
2 tablespoons turbinado sugar
1/4 cup dark raisin
1 habanero pepper

Steps:

  • In a small bowl, prepare the dry rub by thoroughly mixing all ingredients together.
  • Wash the ribs under running water, pat dry, rub the lime juice over ribs; generously rub the dry rub into meat. Cover and refrigerate, allowing ribs to marinade for 4 to 6 hours.
  • Prepare the mango sauce by placing ingredients in a heavy saucepan, make a slit in the pepper with a sharp knife before adding to the pot; bring ingredients to a boil, reduce heat and simmer until mixture is reduced and thick; approximately 20 minutes. Remove the pepper, puree remaining ingredients in blender, stir the lime zest into puree. Place in container and refrigerate until you are ready to prepare the ribs.
  • Remove meat from refrigerator 30 minutes before cooking time and allow it to stand at room temperature. Preheat broiler on high, spray a broiling pan with cooking spray, place the ribs on prepared pan, broil until meat browns, and turn as needed in order for all sides to brown evenly.
  • Remove meat from oven, place in heavy pot, pour mango sauce over meat, cover and cook at 300 degrees for 2 to 2-1/2 hours or until meat is tender. Several times during the cooking process, skim fat from broth.
  • Cook the rice as per package directions, remove meat from sauce, skim additional fat if needed, pour sauce into small bowl and serve as a dipping sauce for the ribs or if serving as a main course, place ribs on top of cooked rice and spoon the sauce over. Enjoy!

Nutrition Facts : Calories 2103.4, Fat 166, SaturatedFat 71.9, Cholesterol 344.7, Sodium 819.9, Carbohydrate 78.9, Fiber 6.4, Sugar 28.2, Protein 72.5

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