She Strengthens

Savory St. Louis Pork Ribs with a Twist

Get ready to indulge in a culinary masterpiece! Chef Glenn Rolnick’s St. Louis pork ribs with mango jalapeño BBQ sauce are a game-changer. With a unique blend of flavors and textures, these ribs will impress even the most discerning palates.

The Perfect Balance of Flavors

The secret to these mouth-watering ribs lies in the combination of a dry rub featuring paprika, garlic, sugar, and chili powder, and a hot-sweet BBQ sauce made with fresh mango, ginger, and pineapple juice. The result is a harmonious balance of flavors that will leave you wanting more.

Cooking Options

These ribs can be cooked to perfection on the grill or in the oven, making them a versatile option for any occasion. If you’re feeling adventurous, try using a smoker box and wood chips to add an extra layer of depth to the dish.

Special Equipment Needed

To take your ribs to the next level, you’ll need a few special tools:

• Smoker box and wood chips (optional)
• Gas grill or oven
• Medium bowl and whisk for making the dry rub
• Large one-gallon sauté pot for making the BBQ sauce
• Stick blender for blending the sauce
• Medium hole strainer for straining the sauce

Yield and Storage

This recipe yields a medium-sized batch of ribs, perfect for a family dinner or small gathering. You’ll also have extra dry rub and BBQ sauce, which can be stored for future use. The dry rub can be kept in an airtight container in your pantry indefinitely, while the BBQ sauce can be frozen or used within a week on grilled chicken and shrimp.

The Recipes

Jalapeño Mango BBQ Sauce

• 1 tablespoon chopped ginger
• 1 large ripe mango, peeled and pit removed, cut into medium-sized pieces
• 7 cloves of garlic, smashed
• ½ white onion, sliced
• 2 ½ cups apple cider vinegar
• 2 pieces large jalapeño, sliced in half with seeds
• 6 ounces pineapple juice
• 1 cup dark brown sugar
• 1 cup chicken stock
• 3 cups ketchup
• ½ cup yellow mustard
• 5 tablespoons molasses
• 1 tablespoon salt
• 3 tablespoons soy sauce
• 2 tablespoons Worcestershire sauce
• 3 tablespoons cilantro
• Juice from 2 limes

Virgil’s Dry Rub

• 2 ½ cups sweet paprika
• 1 cup granulated sugar
• 1 ½ cups Texas-style chili powder
• ½ cup dry minced onion
• ½ cup granulated garlic
• ¼ cup dried parsley flakes
• 6 tablespoons kosher salt

The Ribs

• 2 racks of St Louis pork ribs
• 2 tablespoons smoked coarse salt
• ½ teaspoon ground black pepper
• 1 cup Virgil’s Dry Rub (see recipe above)
• 1 teaspoon granulated garlic
• 1 teaspoon granulated onion
• 2 cups orange juice or apple juice
• 2 cups cold water
• 2 cups Jalapeno Mango BBQ Sauce (see recipe above)
• 2 cups water-soaked wood chips, preferably hickory or cherry; place on a smoker tray or wrap in heavy-duty foil and poke holes to vent

Instructions

1. Make Virgil’s Dry Rub: Combine all ingredients in a medium bowl and whisk together until completely incorporated. Transfer to a covered bowl with a tight-fitting lid. Store in a cool, dry place.
2. Make the Jalapeño Mango BBQ Sauce: In a large one-gallon sauté pot, add vinegar, sugar, pineapple juice, onion, garlic, jalapeño, and ginger and bring to a boil on high flame for approximately 12 to 15 minutes until reduced by half. Add all remaining ingredients except for lime, bring back to boil for another 12 to 15 minutes. Blend with stick blender and add the lime juice. Strain through medium hole strainer and cool down.
3. Make the Ribs: Generously season ribs top and bottom with salt and pepper. Combine Virgil’s Dry Rub with the extra granulated garlic and onion mixture and generously sprinkle top and bottom of both racks. Let ribs sit 6 to 12 hours ahead for best results. Place ribs into a baking sheet with curved side upward. Combine orange or apple juice with cold water and pour mixture into pan. Cover tightly with heavy-duty foil. Place pan directly onto grill and cook on low flame for 2 hours. Remove ribs from pan and place directly onto grill grates. At the same time, place smoker tray or foil-wrapped chips next to ribs. Cover grill and cook an additional hour on low-low flame. Open grill and brush tops of ribs with all the BBQ sauce. Cover grill and cook an additional 15 to 20 minutes or until glaze browns and crisps nicely. Remove to cutting board. Cut and enjoy!