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    Home > Blog > Pork > Mango-Habanero Glazed Spare Ribs

    Mango-Habanero Glazed Spare Ribs

    by Jenny Park · Published: May 23, 2016 · Modified: Oct 19, 2020

    Jump to Recipe
    Mango habanero glazed spare ribs garnished with cilantro and extra glaze on the side.


    I’m so excited the 4th of July is almost here! I love this holiday because everyone tends to run outside and fill beaches, parks, backyards, etc. It’s great! This year I plan on walking down to the beach for a little sun before cooking up these Mango and Habanero Glazed Spare Ribs! I love the overall meatiness of spare ribs, but today it’s really all about this glorious glaze. There are definitely a handful of ingredients required to make the glaze, but you’re mostly just throwing things into a single pot and cooking them together before blending them to a smooth puree, plus this yields about 1 1/2 quarts so you’ll have plenty leftover for other uses. My favorite thing about this glaze is that it starts off light and sweet and by the time it slides down the back of your throat you begin to feel the heat. Feel free to go as light of heavy on the heat and you like! I love a good kick in the pants from chile peppers, but I also love the flavor of habaneros so I tend to stick with 1 or 2 peppers so you still feel the heat, but the entire glaze doesn’t end up just tasting like pure fire…but adjust accordingly! I love this glaze on grilled spare ribs, but it’s also a great multi-use sauce on almost everything…chicken, fish, sauteed vegetables, endless option

    Spare ribs on a baking sheet rubbed with spices.
    Habanero glaze in a jar with a brush on top to use on spare ribs.
    Habanero glazed spare ribs rub up on pieces of parchment.

    The instructions of this rib recipe are written for the oven, but you can easily convert it to the grill by making sure you maintain a low temperature. It’s also important to have the rack sitting in indirect heat at all times, until you’re ready to finish the ribs by brushing on some glaze and getting the ribs nice and caramelized! This is a great recipe for 4th of July, but also just great for anytime you’re craving a big, messy and delicious meal like ribs! Enjoy! xx, Jenny

    If you love this recipe you might also like our Honey Hoisin Baby Back Ribs, White Wine Braised Short Ribs, Baby Back Ribs with a Sweet Honey BBQ Sauce, Honey Soy Braised Ribs, or our Spicy Marinated and Grilled Spare Ribs.

    Click here for our Beef Recipe Collection
    Spare ribs drizzled with mango habanero sauce with cilantro on top.

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    Mango habanero glazed spare ribs garnished with cilantro and extra glaze on the side.

    Mango-Habanero Glazed Spare Ribs

    5 from 4 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 25 mins
    Cook Time: 4 hrs
    Marinate Time: 12 hrs
    Servings: 3

      INGREDIENTS  

    • 1 (3 ½ lb.) rack spare ribs

    dry rub

    • 1 tablespoon garlic powder
    • 2 teaspoons smoked paprika
    • 1 teaspoon ground dry mustard
    • 1 ½ teaspoons sea salt
    • 1 teaspoon cracked black pepper

    mango habanero glaze

    • 2 tablespoons extra virgin olive oil
    • 1 yellow onion, diced
    • 3 garlic cloves, minced
    • 2 teaspoons grated ginger
    • 1 ½ cups diced mango
    • 1 cup crushed tomatoes
    • ¾ cup fresh, 100% mango juice
    • ⅔ cup light brown sugar
    • ½ cup apple cider vinegar
    • 1 tablespoon molasses
    • 1 tablespoon Worcestershire sauce
    • 1 lime, juiced
    • 1 to 2 habanero chiles, seeded and diced
    • salt and pepper to taste

    garnish

    • cilantro leaves

      INSTRUCTIONS  

    • Place ribs on a baking sheet, lined with foil.
    • Mix together all the dry rub ingredients until well combined. Smother ribs with the dry rub, on both sides, until fully coated and tightly wrap with foil.
    • Refrigerate and allow ribs to marinate for 12 hours.
    • For glaze: Pour oil into a large saucepan and place over medium-high heat. Ad onion, garlic and ginger and sauté for 4 to 5 minutes. Season with salt and pepper. Add remaining ingredients and stir until completely combined. Bring mixture to a boil, then reduce heat to medium-low, cover and simmer for 20 to 25 minutes. Set aside and allow mixture to cool for about 30 minutes. Pour mixture into a blender blend until smooth. Pour mixture back into the pan and simmer for an additional 10 minutes. Adjust seasonings and set aside to cool. Store glaze in the refrigerator until ready to use.
    • Preheat oven to 300˚F.
    • Place ribs onto a baking sheet and place into oven, meat-side down, for about 3 hours or until ribs are tender and juicy.
    • Remove ribs from the oven and carefully unwrap. Remove ribs from the foil completely and place back onto the baking sheet, meat side down.
    • Turn broiler on high in oven.
    • Baste ribs with glaze and carefully flip over. Brush the glaze over the meaty side of the ribs and place under broiler for 2 to 3 minutes.
    • Brush ribs with more glaze and return to broiler for 3 to 5 minutes or until caramelized and the edges begin to crisp.
    • Remove from broiler and allow ribs to rest for about 10 minutes. Cut rack into individual ribs and drizzle with more glaze. Finish ribs with fresh cilantro leaves and serve.
    Calories: 1799kcal Carbohydrates: 164g Protein: 67g Fat: 97g Saturated Fat: 29g Cholesterol: 296mg Sodium: 1649mg Potassium: 1644mg Fiber: 10g Sugar: 127g Vitamin A: 13438IU Vitamin C: 73mg Calcium: 234mg Iron: 12mg
    CUISINE: American
    KEYWORD: ribs, spare ribs
    COURSE: dinner

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    May 23, 2016 / 15 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

    Previous Post: < Previous Post Baked Chicken Rigatoni and a Roasted Poblano Bechamel
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    Reader Interactions

    May 23, 2016 / 15 Comments

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    1. Gina S

      June 11, 2022 at 7:34 am

      5 stars
      I made this on ribs and it was delicious! Thank you for the recipe. What would the dry recipe and sauce recipe be for 10 lbs of chicken wings?

      Reply
    2. Julie

      May 24, 2016 at 7:22 pm

      I literally just googled Memorial Day Recipes to find something for a BBQ I’m going to on Sunday. Hellooo spicy-sweet ribs ftw.

      Reply
    3. Roxana

      May 23, 2016 at 11:43 am

      Sounds like a perfect combination of sweet and heat!

      Reply
    4. lowandslow

      May 23, 2016 at 11:15 am

      How do you make the mango juice without a juicer?Also how many mangos?

      Reply
      • Jenny Park

        May 23, 2016 at 12:07 pm

        You can buy 100% mango juice at most grocery stores these days, but if you want to make your own you can peel, seed and chop 3 mangos and blend it with about 1/2 cup of water, then strain through a fine mesh sieve! :)

        Reply
        • lowandslow

          May 24, 2016 at 8:28 am

          sounds good thx

          Reply
    5. Alex Warren

      May 23, 2016 at 7:35 am

      How long do you think the glaze will keep in the fridge after you make it?

      Reply
      • Jenny Park

        May 23, 2016 at 12:09 pm

        It should last in the fridge (in an airtight jar, preferably canned) for about 3 months. It won’t necessarily go bad after 3 months, but the glaze won’t taste quite as fresh :)

        Reply
    6. Wei Kitchen

      July 01, 2015 at 1:39 pm

      The mango-habanero glaze sounds awesome. I’ll definitely have to try this recipe out.

      Reply
    7. Jennifer @ A Hungry Runner

      July 01, 2015 at 10:40 am

      OMG, this sounds delicious! I can totally see that glaze being fabulous on chicken and salmon too! Totally making this!!

      Reply
      • Julie

        May 24, 2016 at 7:21 pm

        Or even a pork tenderloin! Drool.

        Reply
    8. Lauren Gaskill | Making Life Sweet

      June 30, 2015 at 11:08 am

      I love this mango habanero glaze! Can’t wait to try it.

      Reply
    9. Alison

      June 30, 2015 at 10:44 am

      These sound amazing! Great idea for something a bit more adventurous this 4th of July.

      Reply
    10. Kearsley

      June 30, 2015 at 9:51 am

      What a delicious recipe! Do you think the glaze would be a good marinade for flank/skirt steak? I may make this for the 4th of July!

      Reply
      • Jenny Park

        July 02, 2015 at 10:56 am

        Yes! I think that would be great!

        Reply

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