Mango, Pineapple, Ginger Glazed Pork Spare Ribs Recipe

In this Backyard Life recipe and video, Ballistic BBQ host Greg Mrvich smokes up some glazed pork spare ribs using his mango-ginger glaze recipe. And, he’s doing so right from his own backyard pit barrel cooker (PBC)!

Mrvich uses pre-jarred mango pineapple spread for his glaze base. If you can’t find a mango pineapple blend, Mrvich suggests going with either mango jam preserve or pineapple preserve. But, he says you don’t have to stick with these flavors. Just let your imagination, and taste buds, dictate what you use to make this glaze recipe your own.

Next, add some apple cider vinegar to the jam for a sweet, acidic kick. Then, add fish sauce to enhance the flavor, yet not taste too fishy. Add in some kosher salt, fresh grated ginger, paprika, finely minced Fresno peppers, black ground pepper and ginger beer. Ginger beer is similar to root beer in that it’s non-alcoholic, but has a little bite and an herbal taste.

Mix the glaze ingredients together, then bring them to a boil in a stovetop pot before reducing to a simmer.

Now, it’s time to start prepping your St. Louis spare ribs. Begin by removing the membrane on the back of the ribs. However, be sure not to remove the fibrous portion of the membrane, as doing so can loosen up the bones. Once properly trimmed, season both sides with a little kosher salt and black pepper. Then, simply hang each rack by their third bone, add some small hickory chips, close the lid and begin cooking.

Once it’s time to glaze your spare ribs, remove them from the cooker and place directly onto a foil-covered tray. And, keep the lid on the cooker after doing so. Glaze the backs first, then the fronts, then place them back onto the cooker to set the sauce.

Finally, remove your smoked ribs from the cooker once their fully cooked. Then allow them to rest for a bit before digging in!

Mango Pineapple Ginger Glazed Pork Spare Ribs by Ballistic BBQ

Course: DinnerCuisine: BarbequeDifficulty: moderate

Ballistic BBQ recipe for glazed pork spare ribs using a mango pineapple ginger glaze cooked in a PBC (pit barrel cooker).

Ingredients

• 2 racks pork spare ribs, St Louis trimmed

• Glaze

• 9.5 ounces mango pineapple preserves (substitute any tropical preserve)

• 1 tbsp. apple cider vinegar

• 1 tbsp. fish sauce (enhances flavors)

• 2 tsps. kosher salt

• 1 tsp. fresh grated ginger

• 1 tsp. paprika

• 1 tsp. chopped and seeded Fresno (or Thai) chili

• 1/2 tsp. ground black pepper

• 1/2 cup ginger beer

Directions

• Mix ingredients for glaze in a medium saucepan and bring to a boil over high heat. Reduce to low heat and simmer 20-30 minutes, until glaze reaches the consistency of warm honey.
• Remove membrane from the back of the ribs and trim off loose ends and excess fat. Then, season both sides of ribs with kosher salt and ground black pepper.
• If using a Pit Barrel Cooker (PBC), hang ribs in the pre-heated pit and add a small handful of hickory chips.
  If using a conventional cooker, place ribs in pit pre-heated to 250ºF.
• If using a PBC, remove ribs from the pit after about 3 hours and glaze both sides. Place ribs back in the cooker and allow the glaze to set for 20-30 minutes in the pit.
• In a conventional cooker, remove ribs once they are “probe tender” and meat is pulling back from the bones. Glaze and place back on the pit for about 30 minutes.
• After ribs are done, allow them to “rest” 10-15 minutes before slicing.

Recipe Video