Entree
8 servings
2 hours 30 minutes
1 hour
Chef Ida Rodriguez
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.
