Slow-cooking these ribs in the oven is much easier than continually monitoring the temperature of a charcoal fire, and finishing over charcoal still imparts that smoky grilled taste. If you want more heat in the sauce, leave the jalapeno seeds in.
- 4 slabs of pork spare ribs (about 8 pounds)
- 2 very ripe tomatoes, chopped (about 1 ½ cups)
- 1 small jalapeno pepper, stemmed, seeded and chopped
- 1 large, ripe mango, peeled and chopped
- 1 tablespoon cumin
- 2 cloves garlic
- ¼ cup dark brown sugar
- 1 tablespoon white vinegar
- 1 tablespoon parsley
Drizzle ribs with vinegar, salt and pepper. Cook in a 220 degree oven for 5 hours. Reduce heat to 175 and cook another 2 hours, until ribs are very tender.
Meanwhile, heat remaining ingredients over medium heat until thick and syrupy, about 15 minutes.
When ribs are cooked, slather with sauce and let rest at room temperature for 30 minutes. Light a charcoal grill.
When the fire is hot, pile coals on one side of the grill. Place ribs directly over the hot coals, cover, and cook for 5 minutes, turning once, until charred and crusty. Finish ribs over indirect heat for another 15 minutes.
When cooled slightly, cut ribs into two-rib sections and serve.