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Entree
8 servings
2 hours 30 minutes
1 hour
Melissa’s Corporate Chefs
6 pounds pork baby back ribs
1 large mango
2 tbsp chipotle chiles in adobo sauce, or more to taste
1/4 cup ketchup
1/4 cup orange juice
1/4 cup organic limes juice, freshly squeezed
2 tablespoons oyster sauce
6 cloves organic garlic, finely minced
1/4 cup cilantro, chopped sprigs
To make the marinade, peel the mango and cut the flesh away from the seed. Combine the mango flesh and chipotle in a food processor fitted with a metal blade and puree. Transfer the mixture to a bowl and combine with the remaining marinade ingredients.
Coat the ribs evenly on both sides with half the marinade. Marinate the ribs refrigerated for at least 2 hours. For more flavor, marinate for up to 8 hours. Refrigerate the remaining marinade to serve as a sauce for the ribs.
Lay ribs in a single layer on a rack over a sheet pan. You may need to carefully cut the ribs to accommodate the sheet pan.
Bake in a 350°F oven for 1 hour, occasionally basting the ribs with extra marinade, and stop basting 15 minutes before removing the ribs from the oven.
Serve accompanied by the reserved sauce.
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