Personally, I'm not a fan of hot chipotle ... But the rest sound Yummy...
1 cup - honey
2 full racks - baby back ribs
1 can - chipotle peppers in adobo sauce
4 - ripe mangos, cubed
1 teaspoon - pepper
1 tablespoon - salt
Remove ribs from packaging, rinse and pat dry. Remove membrane from backside of ribs. Place in shallow pan, sprinkle salt and pepper evenly and set aside. In a small sauce pan, add chipotle, mango and honey. Cook over medium heat, stirring constantly until cooked down and thick enough to coat the back of a spoon. Using the slow and low method of BBQing, set temperature to 225-240 degrees. If using coals, let them burn off and move over to one side of the grill. Wrap the ribs and 2/3 of the sauce mixture in aluminum foil tightly and place on grill. Close lid. After 2 hours, flip the ribs and let cook for another 2 hours. Open the aluminum and remove ribs, place them on grill and brush on remaining sauce and let cook another 30 minutes. Remove and serve hot.
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