This is the roots of all barbecue cooking. Barbacoa was a method of cooking that was used by Arawak and Caribe Native Caribbean tribes long before the so called discovery of America. Hot peppers, herbs and fruit barbacoa sauces on fish, game and bird were a native style of cooking.
This recipe descends from the pirate age of caribbean history about 300-500 years ago. Pirates and colonists introduced to the caribbean some new fruits, sugar canes and spices native to tropical India. Pork was introduced to the islands too.
A 5 to 7 rib bone rack of spare ribs is a good portion. For a full rack of spare ribs, double the recipe.
Dry Spice Rub: Place 2 teaspoons of turmeric into a small bowl.
Add 1 tablespoon of yellow curry powder.
Add sea salt and black pepper.
Mix the spices together.
Spare Ribs: Rub a 1/2 of a rack of pork spare ribs with the dry spice mix.
Bake or smoke the rib rack slowly at 250 degrees for at least 1 to 2 hours.
The meat should be juicy and tender, but not read to fall off of the bones. The meat should be firmly attached to the bones. The ribs will be smoked or baked slowly again later after saucing.
Mango Barbacoa Sauce Recipe: Place 1 small handful of finely chop onion into a sauce pot.
Add 2 chopped green onions.
Add 4 cloves of minced garlic.
Add 1 small handful of finely chopped green bell pepper.
Add 1 small handful of finely chopped red bell pepper.
Add 1 minced scotch bonnet hot pepper.
Add 1 chopped jalapeno.
Add 1/2 tablespoon of minced ginger.
Add 3 pinches of cayenne pepper.
Add 2 pinches of turmeric.
Add sea salt and black pepper.
Add 1 tablespoons of brown sugar.
Add 2 tablespoons of white sugar.
Add 1 handful of very finely chopped peeled ripe mango.
Add 1 1/2 cups of water.
Add a splash of cider vinegar.
Add a generous squeeze of lime juice.
Simmer slowly over low heat, till the sauce becomes a barbecue glaze.
The sauce should be a medium thick fruit glaze consistency.
Taste the sauce. The sauce should not be overly sweet. Add vinegar to make the sauce more tart in flavor if necessary.
Mango BBQ Spare Ribs Recipe: Heat a smoker to 250 degrees. (For the indoor method, use a 275 degree oven.)
Spoon and spread a little bit of the mango barbacoa sauce over both sides of the ribs.
Slowly roast the ribs till the sauce bakes onto the ribs.
Brush a few coats of the sauce on the ribs as they slow smoke or bake.
When the ribs become cooked tender and the meat is easily pulled from the bones, remove the ribs from the oven or smoker.
Finish cooking the ribs under a broiler or on a char grill that is set to a medium temperature.
Brush the sauce on the ribs as they finish, so they become thoroughly glazed.
The sauce will lightly caramelize when the ribs are done cooking.
Plating The Ribs: Set the spare rib rack on a cutting board.
Slice 3/4's through between the bones, leaving the rack attached on one edge.
Place the mango barbacoa spare rib rack section on a platter.
Shoe String Yam Fries: Very thin slice a sweet potato.
Cut the yam slices into thin matchstick shaped shoe string fries.
Fry the shoe string yams in 360 degree oil till crisp.
Drain the excess grease from the fries on a dry towel.
No seasoning is needed.
Place the shoestring yam fries on top of a lettuce leaf on the rib platter.
Poppy Seed Honey Buttermilk Cole Slaw: Place a large handful of shredded cabbage in a mixing bowl.
Add 1 tablespoon finely chopped onion.
Add a little bit of thin sliced carrot strips for color.
Add 4 pinches of poppy seeds.
Add sea salt and black pepper.
Add 1 tablespoon of honey.
Add a splash of buttermilk.
Mix the ingredients together.
Let the cole slaw chill and marinate for an hour in the refrigerator.
Place the cole slaw in a large ramekin and set it on the rib platter.
Garnish the rib platter with halved baby dill pickles.
This Mango Barbacoa Rib Platter is so very finger lickin' tasty! Succulent moist ribs with a spicy hot mango barbacoa is a tough combination to beat. The cole slaw is slightly honey sweet and refreshing. The crispy shoe string fried yam is so easy to like. Yummy summer holiday food! Ya Mon! ... Shawna
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