BBQ Ribs And Mango Jam

Recipe Ingredients

4		Water
1 cup	237ml	Vinegar
1 cup	160g / 5.6oz	Brown sugar
1 tablespoon	15ml	Salt
1 tablespoon	15ml	Freshly-cracked black pepper
3 lbs	1362g / 48oz	Pork ribs - trimmed, and
		Left as a whole rack
1 cup	237ml	Bermuda Triangle Mango Chili Jam - see * Note

Recipe Instructions

* Note: See the "Bermuda Triangle Mango Chili Jam" recipe which is included in this collection.

Combine the water, vinegar, sugar, salt and pepper in a pot large enough to hold the rib racks. Bring to a boil and cook at a simmer for 15 minutes. Add the ribs to the boiling liquid. Reboil, reduce the heat to a simmer and poach the ribs for 20 minutes on low heat. Remove, drain and cool.

Either grill or oven roast the ribs until thoroughly cooked. In the final 10 minutes of grilling brush the ribs with the Bermuda Triangle Mango Chili Jam and allow to cook to a mahogany burnish.

This recipe yields 6 to 8 portions.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1C26)

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