Mango Tango Short Ribs
Ingredients
- 4 -5 lbs beef short ribs, bone in ⓘ
- 1 lime, zest and juice
- 1 cup long grain rice ⓘ
- Dry Rub ⓘ
- 2 tablespoons instant minced onion ⓘ
- 1 tablespoon sweet Hungarian paprika ⓘ
- 2 teaspoons instant minced garlic ⓘ
- 2 teaspoons dried thyme leaves, crushed ⓘ
- 1 teaspoon coarse salt ⓘ
- 2 teaspoons ground allspice ⓘ
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger ⓘ
- 1 tablespoon turbinado sugar
- 2 teaspoons fresh coarse ground black pepper ⓘ
- 1 teaspoon cayenne pepper ⓘ
- Mango Sauce ⓘ
- 1 ripe mango, peeled, pitted and cut into small cubes ⓘ
- 1 cup orange juice
- 1 medium onion, peeled, chopped ⓘ
- 3 garlic cloves
- 1 (14 1/2 ounce) can dice cut tomatoes
- 2 tablespoons cider vinegar ⓘ
Instructions
- In a small bowl, prepare the dry rub by thoroughly mixing all ingredients together.
- Wash the ribs under running water, pat dry, rub the lime juice over ribs; generously rub the dry rub into meat. Cover and refrigerate, allowing ribs to marinade for 4 to 6 hours.
- Prepare the mango sauce by placing ingredients in a heavy saucepan, make a slit in the pepper with a sharp knife before adding to the pot; bring ingredients to a boil, reduce heat and simmer until mixture is reduced and thick; approximately 20 minutes. Remove the pepper, puree remaining ingredients in blender, stir the lime zest into puree. Place in container and refrigerate until you are ready to prepare the ribs.
- Remove meat from refrigerator 30 minutes before cooking time and allow it to stand at room temperature. Preheat broiler on high, spray a broiling pan with cooking spray, place the ribs on prepared pan, broil until meat browns, and turn as needed in order for all sides to brown evenly.
- Remove meat from oven, place in heavy pot, pour mango sauce over meat, cover and cook at 300 degrees for 2 to 2-1/2 hours or until meat is tender. Several times during the cooking process, skim fat from broth.
- Cook the rice as per package directions, remove meat from sauce, skim additional fat if needed, pour sauce into small bowl and serve as a dipping sauce for the ribs or if serving as a main course, place ribs on top of cooked rice and spoon the sauce over. Enjoy!
Nutrition & Diet Analysis (per serving)
829
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).