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Grilled Rack of Ribs with Cactus Pear-Mango BBQ Sauce
By Chef Tom Fraker

Grilled Rack of Ribs with Cactus Pear-Mango BBQ Sauce


For the BBQ Sauce
1 cup Ketchup
1/2 cup Cider vinegar
3 tablespoons Canola Oil
1/3 cup Worcestershire Sauce
3 ribs Organic Celery minced
2 cloves Peeled Garlic minced
1 teaspoon Chile Powder
1 teaspoon Ground Paprika
1/2 teaspoon ground pepper
3 ripe Mango peeled pureed and strained
3 Cactus Pears (use Red Cactus Pears) peeled pureed and strained
1 Meyer Lemons zest and juice
2 tablespoons Brown Sugar
Kosher Salt to taste
2 pounds Pork Back Ribs
Extra Virgin Olive Oil as needed
Kosher Salt and Fresh Ground Pepper to taste

Prepare hot grill.

Trim the ribs as needed.

For the BBQ Sauce
Place all of the sauce ingredients in a saucepan and, while whisking, bring to a boil. Reduce heat and simmer for 15 minutes. Carefully blend mixture and set aside to cool.

Move the hot coals to one side of the bbq. Place an aluminum roasting pan on the other side of the grill.

Rub the ribs with the olive oil and season on both sides with salt and pepper. Place them over the hottest part of the grill, meat side down, and sear. Flip them over and repeat.

Next, move the ribs to over the roasting pan and brush with the bbq sauce. Cover with the bbq lid. Turn the ribs frequently while brushing with the bbq sauce with each turn. Cook for 1 to 1½ hours and add fresh coals as needed to maintain heat.
Serve hot or at room temperature.

Be careful when working with red cactus pear. It will stain.

Nutritional information allows consuming ½ of sauce prepared.

Makes 4 servings