Sweet and Tangy Mango Baby Back Ribs with Cilantro Yogurt Dipping Sauce

If you thought there is no way that I would have kept at cooking and blogging for over three years, I probably would have said you were right.

To be honest, I didn’t think I would do it for so long. I’ve always dabbled in different hobbies, so I didn’t really thing this one would stick. But I really like writing. And I REALLY like cooking. I may even say LOVE.

But when I started cooking and writing about it, I had a lot less responsibility. In life and at work. I had the time to have a drunken dinner party every Tuesday. I could make dinner no matter what work task came my way that day.

I’ve been blessed to be in a more valuable roll than I’ve ever been in, but it definitely cuts into my kitchen time.

Thank goodness I have an awesome mom who will do some shopping, prep work and photography when I’m running late at work. Just so I can come home and dirty her beautiful kitchen while I do what I love. And she barely complains when I spill things ALL OVER the kitchen.

She was gracious enough to get some ribs in the oven for me the other night. But the magic of the sauce was alllllllll me.

You will need…

2 racks baby back ribs

¼ cup ground coriander

½ teaspoon Chinese fire-spice

¼ cup cider vinegar

3 tablespoons Asian fish sauce

1 ripe mango, chopped

2 tablespoons palm sugar

¼ cup Worcestershire sauce

¼ cup lemon juice

1 tablespoon honey

1 teaspoon crushed red pepper flakes

½ cup packed cilantro leaves, plus more for garnish

½ cup Greek yogurt

2 tablespoons lime juice

Salt and pepper to taste

Start by preheating the oven to 350 degrees F.

In a small bowl, combine the coriander and five spice. Season well with salt and pepper.

Place the ribs in a roasting dish and rub the spice mixture all over both sides. 

Add in the vinegar and 2 tablespoons of the fish sauce to the pan and cover it with foil.

Roast the ribs for 1 hour, until tender.

While the ribs are roasting. Combine the mango, Worcestershire sauce, sugar lemon juice, honey, red pepper and remaining fish sauce in a blender or food processor. 

Blend until smooth and set the glaze aside.

Rinse the blender or processor and then fill it with the cilantro, yogurt and lime juice and blend till smooth. Season with salt and pepper and set in the refrigerator until ready to serve.

When the ribs have roasted for an hour, remove them from the oven and turn the oven to broil.

Pour any excess liquid from the roasting pan and brush half of the glaze onto the less meaty side of the ribs.

Broil for 5 minutes until they are browning.

Remove the ribs from the heat once again and brush the remaining glaze on the fatty side of the ribs.

Continue to broil for an additional five minutes until golden and sizzling.

Allow the ribs to cool slightly, slice and serve with cilantro dipping sauce.

Love and Beer Floats

Angela 

Sweet Mango Baby Back Ribs with Cilantro Yogurt Dipping Sauce

2 racks baby back ribs

¼ cup ground coriander

½ teaspoon Chinese fire-spice

¼ cup cider vinegar

3 tablespoons Asian fish sauce

1 ripe mango, chopped

2 tablespoons palm sugar

¼ cup Worcestershire sauce

¼ cup lemon juice

1 tablespoon honey

1 teaspoon crushed red pepper flakes

½ cup packed cilantro leaves, plus more for garnish

½ cup Greek yogurt

2 tablespoons lime juice

Salt and pepper to taste

Start by preheating the oven to 350 degrees F.

In a small bowl, combine the coriander and five spice. Season well with salt and pepper.

Place the ribs in a roasting dish and rub the spice mixture all over both sides. Add in the vinegar and 2 tablespoons of the fish sauce to the pan and cover it with foil.

Roast the ribs for 1 hour, until tender. While the ribs are roasting. Combine the mango, Worcestershire sauce, sugar lemon juice, honey, red pepper and remaining fish sauce in a blender or food processor. Blend until smooth and set the glaze aside.

Rinse the blender or processor and then fill it with the cilantro, yogurt and lime juice and blend till smooth. Season with salt and pepper and set in the refrigerator until ready to serve.

When the ribs have roasted for an hour, remove them from the oven and turn the oven to broil.

Pour any excess liquid from the roasting pan and brush half of the glaze onto the less meaty side of the ribs.

Broil for 5 minutes until they are browning.

Remove the ribs from the heat once again and brush the remaining glaze on the fatty side of the ribs.

Continue to broil for an additional five minutes until golden and sizzling.

Allow the ribs to cool slightly, slice and serve with cilantro dipping sauce. 

Tangy Thai Grilled Chicken

There are few better things in this world for the soul than spending a great weekend away with your best friends.

Whenever I manage to get away with my friends for a couple days, I always feel energized no matter how crazy or adventurous our time together is.

No matter how bad my hips hurt from surfing, or how bad I’m bruised from a late night hike fall, the weekend has energized me to face this week!

But thank goodness this is only a four day work week. Because a system and warehouse switch at work is wearing down that friend buzz I have.

To celebrate our nation’s birth this week, I’m firing up the barbeque with some good friends to reenergize. And so should you!

You will need…

2 jalapenos, seeds and ribs removed and diced

4 cloves garlic cloves minced

½ cup lightly packed cilantro, plus 1 tablespoon roughly chopped

2 tablespoons Asian fish sauce

1 tablespoon olive oil

1 teaspoon sesame oil

4 boneless, skinless chicken breasts

6 tablespoons rice wine vinegar

1 tablespoon sugar

¼ teaspoon red pepper flakes

1 ½ tablespoons water

Salt to taste

In a food processor, puree the jalapenos, half the garlic, ½ cup cilantro leaves and stems, the fish sauce, olive oil sesame oil and season well with salt.

Pour the marinade over the chicken in a shallow dish. Let it marinate in the fridge for 30 minutes.

Fire up your grill.

While your grill is warming, bring the vinegar, sugar and ¼ teaspoon salt to a simmer in a small saucepan. Simmer for 2 minutes.

Add in the garlic, remaining cilantro, and red pepper flakes and simmer for an additional 30 seconds.

Pour the sauce into a small bowl and set aside.

Grill the chicken until it has good grill marks and is cooked through. About 5 minutes a side.

Serve the chicken hot, drizzled with the vinegar sauce.

Love and Beer Floats

Angela

  

Tangy Thai Grilled Chicken

2 jalapenos, seeds and ribs removed and diced

4 cloves garlic cloves minced

½ cup lightly packed cilantro, plus 1 tablespoon roughly chopped

2 tablespoons Asian fish sauce

1 tablespoon olive oil

1 teaspoon sesame oil

4 boneless, skinless chicken breasts

6 tablespoons rice wine vinegar

1 tablespoon sugar

¼ teaspoon red pepper flakes

1 ½ tablespoons water

Salt to taste

In a food processor, puree the jalapenos, half the garlic, ½ cup cilantro leaves and stems, the fish sauce, olive oil sesame oil and season well with salt.

Pour the marinade over the chicken in a shallow dish. Let it marinate in the fridge for 30 minutes.

Fire up your grill.

While your grill is warming, bring the vinegar, sugar and ¼ teaspoon salt to a simmer in a small saucepan. Simmer for 2 minutes.

Add in the garlic, remaining cilantro, and red pepper flakes and simmer for an additional 30 seconds.

Pour the sauce into a small bowl and set aside.

Grill the chicken until it has good grill marks and is cooked through. About 5 minutes a side.

Serve the chicken hot, drizzled with the vinegar sauce.