Ingredients Jump to Instructions ↓

  1. 4 Water

  2. 1 cup 237ml Vinegar

  3. 1 cup 160g / 5.6oz Brown sugar

  4. 1 tablespoon 15ml Salt

  5. 1 tablespoon 15ml Freshly-cracked black pepper

  6. 3 lbs 1362g / 48oz Pork ribs - trimmed, and Left as a whole rack

  7. 1 cup 237ml Bermuda Triangle Mango Chili Jam - seeNote

Instructions Jump to Ingredients ↑

  1. 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.


Send feedback