Mango-Glazed Ribs with Savory Onion Wet Rub

To make the rub, combine the rosemary, thyme, parsley, onion, garlic, and vinegar in a blender or a food processor, and process until all the ingredients are finely chopped. Stored in a clean, airtight container, this rub will keep in the refrigerator for 3 days. To make the glaze, place the mango in a blender or a food processor and purée. Combine the mango purée, jelly, and sugar in a nonreactive saucepan and stir over low heat until all the ingredients are blended. Remove from the heat and cool to room temperature. Stored in a clean, airtight container, this glaze will keep in the refrigerator for 1 week. Season the ribs with salt and pepper. Fully coat the ribs with the rub and place in a 1-gallon resealable plastic bag and marinate for 4 to 6 hours in the refrigerator. Remove the ribs from the bag and allow to stand for 20 to 30 minutes. Follow the grill’s instructions for using hickory chunks or chips soaked in water for at least 30 minutes, and cook the ribs over indirect medium heat at about 220°F for 3 hours. While the ribs are cooking, preheat your oven to 375°F and line a baking sheet with foil. Remove the ribs from the grill, transfer the ribs to the baking sheet, and generously baste with the glaze. Finish the ribs in the oven for 30 minutes. To serve, remove the ribs from the oven and cut the sides in half, into pairs, or into individual sections. Serve on a warm platter.