Apricot Mango BBQ Ribs

COOK TIME
5 Hours 35 Minutes
INGREDIENTS

* 1 ½ tablespoon ancho chili powder
* 1 teaspoon kosher salt
* 1 teaspoon organic garlic powder
* ½ teaspoon cumin
* ½ teaspoon ground thyme
* 2 tablespoon extra-virgin olive oil
* 2 item slabs baby back ribs
* ½ cup medium diced canned apricots, drained
* ½ cup medium diced fresh or jarred mangoes, drained
* 1 item (4-ounce) can mild chipotle chiles
* 2 tablespoon dark brown sugar
* 2 item whole garlic cloves
* 1 tablespoon olive oil
* 1 tablespoon tomato paste
* 2 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
* 2 teaspoon balsamic vinegar
* 1 teaspoon Worcestershire sauce
* 1 teaspoon cumin
* ½ teaspoon salt
* ¼ teaspoon cayenne pepper (optional)

PREPARATION

For the rib seasoning, combine the chili powder, salt, garlic powder, cumin, thyme and olive oil in a bowl and mix well to make a paste. Rub evenly over the ribs. Wrap the ribs in plastic wrap and chill in the refrigerator for 2 hours or up to overnight. For the sauce, combine the apricots, mangoes, chipotle chiles, brown sugar, garlic, olive oil, tomato paste, vanilla extract, vinegar, Worcestershire sauce, cumin, salt and cayenne pepper in a blender container and purée. Store in the refrigerator.

To bake the ribs, preheat the oven to 300 degrees. Unwrap the ribs and place on a rimmed baking sheet coated with nonstick cooking spray. Bake for 1 ½ hours. Brush the sauce generously over the ribs. Bake for an additional 45 minutes or until the sauce caramelizes. To grill the ribs, unwrap the ribs and place on a grill rack. Grill over indirect low heat for 1 ½ hours. Brush the sauce generously over the ribs. Grill for an additional ½ hour. Place the ribs on a foil-lined baking sheet. Cover with foil and let stand for 20 minutes. Successful grilling or baking of ribs occurs when ribs cook slowly over low temperatures.
YIELD
4 Servings