Yield: 2 racks of ribs.
½ cup Lyons Mango Puree
½ cup Lyons Pineapple Juice
2½ oz. rice wine vinegar
2 oz. granulated sugar
½ oz. cornstarch
¼ tsp. red pepper flakes
2 racks baby back pork ribs
1 cup brown sugar
2 Tbsp. chili powder
1 Tbsp. salt
1 Tbsp. pepper
2 cups green cabbage, shredded
1 cup red cabbage, shredded
1 cup Napa cabbage, shredded
4 Tbsp. carrot, julienne
4 Tbsp. red pepper, julienne
2 Tbsp. green onion, sliced
2 tsp. Lyons Mango Fruit Puree
1 tsp. granulated sugar
1 oz. soy sauce
½ tsp. sesame oil
1 oz. vegetable oil
½ tsp. salt
1/8 tsp. Tabasco brand pepper sauce
1 Tbsp. sesame seeds
For Asian slaw: Mix together the cabbages, carrot, red pepper and green onion. Place Lyons Mango Fruit Puree, sugar, soy sauce, sesame oil, vegetable oil, salt and Tabasco in a blender and emulsify. Mix the dressing into the cabbage just before serving. Garnish with sesame seeds.
For ribs: Combine Lyons Mango Puree and Lyons Pineapple Juice with vinegar, white sugar, cornstarch and red pepper flakes. Bring to a boil to thicken. Let cool. Mix the brown sugar, chili powder and salt and pepper together. Rub onto meat side of the baby back ribs. Let meat rest for an hour to 24 hours in the refrigerator. Place ribs in shallow baking dish and cover with foil. Cook in a 275°F oven for 2 ½ hours. When done, glaze ribs with mango sweet and sour sauce and grill on a hot grill. Finish with a second layer of glaze before serving. Serve with Asian slaw.
Photo: Lyons Magnus