Frank's Recipes! Ribs with Thai Mango Sauce

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Ribs with Thai Mango Sauce

2 sides spareribs or your favorite ribs
2 ripe mangoes
1/4 cup Thai or Vietnamese fish sauce
1/4 cup each: fresh lime juice and brown sugar
2 tablespoons oil
1 tablespoon Asian chili sauce
2 tablespoons finely minced ginger
3 garlic cloves, finely minced
1/4 cup chopped cilantro sprigs

Remove membrane from underside of ribs. Place ribs in rectangular dish or baking pan.

To make the sauce:
Peel mangoes, cut flesh away from seed; discard seed and peel. Place mango flesh in food processor fitted with a metal blade; puree. You should have 1 cup puree. Transfer puree to a bowl; combine with fish sauce, juice, sugar, oil, chili sauce, ginger, garlic and cilantro. Stir well.

Makes 1 3/4 cups.

Coat ribs evenly on both sides with half the sauce. Marinate ribs, refrigerated, at least 15 minutes. For more flavor, marinate as long as 8 hours. Reserve remaining sauce to serve with the ribs.

To grill ribs:
If using a gas barbecue, preheat to medium (325 degrees). If using charcoal or wood, prepare a fire. When coals are covered with ash, push them to outside of grill. Place a pan of water in the bottom of the grill among the coals and cover the coals with the cooking grate. Place a rib rack on the grate and add the ribs (see note). Cover grill; regulate heat so it remains at medium temperature. Occasionally during cooking, baste ribs with extra marinade; discard remaining marinade. Stop 15 minutes before removing ribs from grill. Grill ribs until the meat begins to shrink from the ends of the rib bones. Approximate grilling time for spareribs: 1 1/2 hours.

Cut each side of ribs in half, into 3 sections or into individual ribs. Transfer to heated platter or 4 heated dinner plates and serve at once, accompanied with reserved sauce, which has been heated to boiling.

Makes 4 servings.

NOTE:
As an alternative, brush cooking grate with flavorless oil; place ribs, meaty side up, in center of grill. Cover grill and proceed as directed above.