Mango Country Spareribs
4-6     6 hours     Smoke     Cherry
Fruity sweetness is a good match for succulent spareribs. In the US, we often pair pork with apple, but did you know that mangos are the most popular fruit in the world? In fact, they’re a symbol of love in India, and delivering a basket of mangos is considered a sign of friendship. I say, if they really want to be nice, they can drop off a basket of these spareribs.
2 racks pork spareribs
3 tablespoons mustard
1 tablespoon salt
2 teaspoons freshly ground black pepper
1 cup mango juice
¼ cup Worcestershire sauce
2 tablespoons Thai sweet red chili sauce
1 tablespoon firmly packed brown sugar
3 cloves garlic, finely minced
1 teaspoon onion powder
1 teaspoon ground ginger
1 teaspoon crushed red pepper flakes
  1. Preheat the smoker to 250°F and add wood.
  2. Remove the membrane on the back of each rack of ribs. Loosen the tough silver skin on one end using a butter knife. Get a good grip on the membrane using a paper towel, peel it off, and discard.
  3. Coat the ribs with the mustard and sprinkle with the salt and pepper.
  4. Place the ribs directly on the smoker rack and smoke for 3 hours.
  5. In a medium bowl, whisk together the mango juice, Worcestershire sauce, sweet red chili sauce, brown sugar, garlic, onion powder, ground ginger, and red pepper flakes.
  6. Remove the ribs from the smoker and wrap each rack separately in heavy-duty aluminum foil. Before sealing tightly, baste both racks generously with the prepared mango sauce.
  7. Return the ribs to the smoker and continue smoking for 2 hours.
  8. Unwrap the ribs and discard the foil.
  9. Baste each rack with the prepared sauce again. Return the unwrapped ribs to the smoker rack.
  10. Smoke the ribs for 1 hour.
  11. Remove the ribs from the heat when the internal temperature on a digital thermometer registers 190°F.
  12. Baste the ribs with the sauce once more and let the meat rest for about 5 minutes before serving.
Sometimes the space between bones is too tight to get a good read from a digital meat thermometer. When your ribs are done and ready to eat, you should see the bones protruding at the ends. Use a toothpick to probe between the bones. If you can insert it into the meat with little resistance, the ribs are ready.