Mango Habanero Pork Ribs are full of flavor and perfect for your Memorial Day BBQ or your next summertime picnic.
I have been eating a lot more BBQ lately. In part because I love the simplicity of throwing something on the grill and having relatively no clean up in the kitchen.
During the summer months, especially, I’m drawn to cooking (and eating) outside because food is very much a social thing for me. I hate to pull the kids away from playing with friends out front and getting the physical activity that they need, running up and down the street in the sunshine.
Last summer, I cooked almost all of our meals on the grill. And while the grill is great, I really love smoked meats. Smoking is something that I’m only recently learning more about. I’m still figuring out what works and what doesn’t, why you do certain things and how to do them (like removing the silverskin from ribs).
I love how a smoker is almost a little bit like the slow cooker of outdoor cooking. If that doesn’t make sense, let me explain – I can put a rack of ribs on the smoker in the early afternoon and pretty much forget about it until it is almost time to start thinking about dinner.
It makes my life totally easy when it is a busy day…and I LOVE the flavor that smoking infuses into meats, like ribs, compared to grilling.
Because the area of smoking is something newer to me, I love when I learn about cool, new products that take a little bit of the mystery out of it.
If you’ve been to the BBQ sauce aisle at your local Wal-mart recently, you may have seen the new KC Masterpiece® BBQ Sauce Mix and Dry Rub.
I love how easy to use and versatile this product was. You can use it as a dry rub, or (depending on how you choose to follow the preparation instructions) you can add a variety of liquids to create a marinade or BBQ sauce from the same packet.
I was totally inspired by the Spicy Habanero BBQ Sauce Mix and Dry Rub flavor (they also have Original and Sweet Honey). First, I used one of the packets (they box comes with 2) as a rub on my pork ribs. I seasoned them the night before and let them sit in the fridge to infuse the flavor, kind of like dry marinating them.
Then, I smoked the ribs. I like a little sauce on mine, so during the last hour I basted the ribs with a BBQ sauce I prepared using the other packet of the rub. By adding a little bit of Mango juice, I had a Mango Habanero BBQ sauce.
The really nice thing about these mixes is that you can tailor it to your personal tastes. My boyfriend prefers a dry rub smoked rib with sauce on the side for dipping, so we talked about how easy it is to baste only part of the ribs in the sauce and serve a portion of the sauce on the side for those who prefer non-sauced ribs.
I thought these Mango Habanero Pork Ribs were really tasty. I garnished them with a little chopped cilantro for a pop of color and flavor. Cilantro pairs well with mango and habanero and gives a little fresh taste to the smokey pork.
We served the ribs with a side of baked beans (try this Slow Cooker Baked Bean Trio with Bacon) and a side of Creamy Jalapeño BBQ Coleslaw. These Smokey Grilled Sweet Potato Wedges would also taste awesome as a side! If you’re serving this for a crowd, you might like to offer pitchers of Mango Raspberry Sangria or Strawberry Lime Agua Fresca to wash it all down.
It was a gorgeous evening, so we ate out on the deck and totally enjoyed our meal. I definitely look forward to more experimenting with the smoker, as well as more BBQ meals outside.
How would you experiment with these new rub mixes from KC Masterpiece?
This is a sponsored conversation written by me on behalf of KC Masterpiece. The opinions and text are all mine.
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- 6 lbs. (about 2 racks) Pork Spareribs, silverskin removed
- 2 envelopes Spicy Habanero KC Masterpiece® BBQ Sauce Mix and Dry Rub
- 3/4 cup Mango Juice (or Mango Nectar)
- 1 tablespoon finely chopped Fresh Cilantro
- Cover both sides of the ribs with 1 packet of the dry rub mix.
- Let refrigerator for 1 hour or up to over night.
- Prepare your smoker according to manufacturer instruction.
- Place the ribs on the smoker and smoke for 5 hours, temperature of the smoker should be around 180 degrees F.
- Meanwhile, combine the remaining rub packet and the mango juice in a small mixing bowl. Mix, using a wire whisk, until well mixed and smooth.
- After the ribs have smoked for 6 - 6 1/2 hours, brush one side of the ribs with the prepared Mango Habanero BBQ sauce using a silicone baster.
- Smoke for an additional 30 minutes. Then, turn the ribs and brush the other side with the sauce. Smoke for another 30 minutes.
- Reserve any remaining sauce for serving.
- After the ribs have finished smoking, remove them from the smoker and transfer to a cutting board.
- Allow to rest for 15 minutes before cutting into individual rib pieces.
- Place on a large baking sheet or serving platter and garnish with cilantro before serving.
If you have an electric pellet style smoker, set the smoker temperature to 180 for the initial smoking. For the last hour when the ribs are being basted, you may bump the temperature up to 225-250 if desired.
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Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 494Total Fat 37gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 25gCholesterol 194mgSodium 798mgCarbohydrates 30gFiber 1gSugar 25gProtein 39g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.