A sweet-heat snack
Finger foods and watch parties go hand-in-hand, which is why these baby back ribs are ideal for grabbing a couple (or more) and heading to your favorite spot on the couch. Glazed with a mixture of honey, chipotle peppers and mangoes for some sweet heat, they’re cooked low and slow for fall-off-the-bone flavor.
Just wrap the ribs and sauce in aluminum foil, place over low indirect heat and let your grill do the work. To help simplify game day, try cooking a day in advance and warm in the oven a couple hours prior to kickoff.
BABY BACK RIBS WITH HONEY, CHIPOTLE AND MANGO GLAZE
Recipe courtesy of the National Honey Board
- 2 racks baby back ribs
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 can chipotle peppers in adobo sauce
- 4 ripe mangoes, cubed
- 1 cup honey
Remove ribs from package; rinse and pat dry. Remove membrane. Place in shallow pan, sprinkle with salt and pepper and set aside.
In small saucepan over medium heat, cook chipotle peppers, mangoes and honey, stirring constantly, until cooked down and thick enough to coat back of spoon.
Heat grill to 225-240 F.
Wrap ribs and 2/3 of sauce mixture tightly in aluminum foil and place over indirect heat. Close lid. After 2 hours, flip ribs and cook 2 hours.
Open aluminum and remove ribs, place directly on grill and brush with remaining sauce.
Cook 30 minutes. Remove from grill and serve hot.
Find more game day recipes at honey.com.