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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small bowl, prepare the dry rub by thoroughly mixing all ingredients together. | 2. Wash the ribs under running water, pat dry, rub the lime juice over ribs; generously rub the dry rub into meat. Cover and refrigerate, allowing ribs to marinade for 4 to 6 hours. | 3. Prepare the mango sauce by placing ingredients in a heavy saucepan, make a slit in the pepper with a sharp knife before adding to the pot; bring ingredients to a boil, reduce heat and simmer until mixture is reduced and thick; approximately 20 minutes. Remove the pepper, puree remaining ingredients in blender, stir the lime zest into puree. Place in container and refrigerate until you are ready to prepare the ribs. | 4. Remove meat from refrigerator 30 minutes before cooking time and allow it to stand at room temperature. Preheat broiler on high, spray a broiling pan with cooking spray, place the ribs on prepared pan, broil until meat browns, and turn as needed in order for all sides to brown evenly. | 5. Remove meat from oven, place in heavy pot, pour mango sauce over meat, cover and cook at 300 degrees for 2 to 2-1/2 hours or until meat is tender. Several times during the cooking process, skim fat from broth. | 6. Cook the rice as per package directions, remove meat from sauce, skim additional fat if needed, pour sauce into small bowl and serve as a dipping sauce for the ribs or if serving as a main course, place ribs on top of cooked rice and spoon the sauce over. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef rib	4 -5	lb		0.0	0.0	0.0	0.0
lime	1			-	-	-	-
grain rice	1	cup		-	-	-	-
onion	2	tablespoons	minced	8.0	1.868	0.22	0.02
hungarian paprika	1	tablespoon	sweet	-	-	-	-
garlic	2	teaspoons	minced	8.344	1.8514	0.3562	0.027999999999999997
thyme leaf	2	teaspoons	crushed dried	-	-	-	-
salt	1	teaspoon	coarse	-	-	-	-
allspice	2	teaspoons	ground	9.994	2.7406	0.2314	0.3302
nutmeg	1/2	teaspoon		5.775	0.5422	0.0642	0.3994
ginger	1/2	teaspoon		0.8	0.1777	0.0182	0.0075
turbinado sugar	1	tablespoon		55.062	13.7724	0.0	0.0
black pepper	2	teaspoons	coarse ground	11.546	2.9417	0.4779	0.15
cayenne pepper	1	teaspoon		5.724	1.0193	0.2162	0.3109
mango	1		ripe peeled pitted cut	99.0	24.717	1.3530000000000002	0.627
orange juice	1	cup		111.6	25.791999999999998	1.736	0.496
onion	1		peeled chopped	8.0	1.868	0.22	0.02
garlic clove	3			-	-	-	-
tomato	1	can	cut	40.2099	8.6898	1.9658	0.4468
cider vinegar	2	tablespoons		6.257999999999999	0.2771	0.0	0.0
turbinado sugar	2	tablespoons		55.062	13.7724	0.0	0.0
dark raisin	1/4	cup		-	-	-	-
habanero pepper	1			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.