There is nothing better in this world than a good rib. A perfectly executed rib, with its sweet, juicy goodness is almost enough to turn even the most devout vegetarian.
I’ve got a bit freaky with fruit and meat combos over the last few weeks,
I was actually completely oblivious of my bizarre obsession until today as
I was blitzing mangoes in the blender in prep for tonight’s dinner. But it makes sense – think about traditional pork ribs marinades, they are all thick, sweet and sticky. What better union than pork and mango?
1 rack pork ribs
3 large mangoes, peeled, flesh cut from seed
1 cup coriander leaves, finely chopped
20 gram piece of ginger
Sea salt and freshly-ground black pepper
Lime halves, to serve
Place mango flesh and ginger in a blender and blitz until smooth. In a large plastic or glass container pour mango and ginger puree. Stir through chopped coriander and season with salt and pepper. Add ribs and turn to coat. Cover and refrigerate for eight plus hours to marinate. Remove ribs from marinade, wiping off any excess and reserving marinade.
Preheat a fan-forced oven to 130ºC. Line a large baking tray with aluminium foil. Place a cooling rack on top of the tray and place the ribs across the top. This will allow the ribs to drain as they are cooking.
Place tray in the centre of the oven and cook for three hours, turning and basting with excess marinade every 20 minutes. Remove from oven and cut ribs into sections.