Mango Habanero St Louis Pork Ribs x Habanero Chilli Jam
Recipe by Christina Laker
Ingredients
2.5kg Rib Rack St Louis Pork Ribs (Super Butcher)
1 large or two small ripe mangos
177mls Gold Gourmet Foods Habanero Chilli Jam
100mls Gold Gourmet Blue Cheese Sauce
2 garlic cloves
2 tbsp brown sugar
½ cup Worcestershire sauce
¼ cup apple cider vinegar
½ tsp salt
1 ½ cups apple juice
Rub
3-4 bay leaves
1 tsp rock salt
1 tsp black pepper
Recipe
Pre heat the oven to 160 degrees
In a food processor blitz together the Mango, habanero chilli jam, garlic cloves, brown sugar, Worcestershire sauce, apple cider vinegar and salt until you have a smooth consistency
Remove the pork ribs from their packaging, place in a baking tray skin side up and pat dry with paper towel
For the rub, in a mortar and pestle or food processor grind together the bay leaves, salt and pepper – rub into the surface of the pork
Pour half of the Mango habanero sauce on top of the rib rack
Pour the apple juice into the base of the baking tray
Tightly wrap the baking tray in foil ensuring there are no gaps for air to escape
Whilst the ribs are baking, put the remaining sauce in a saucepan and simmer until thickened and glossy
Bake in the oven for 3-3/12 hours until pork is falling off the bone, baste with half of the leftover simmered sauce
Finish the rack off on the BBQ on a medium temperature, flipping to cook each side until charred and fat is rendered
To serve, pour over the remaining warmed reduced habanero mango sauce and serve with your favourite sides, I would recommend coleslaw and fresh mango!
