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St. Louis Style Spareribs, Mango BBQ Sauce https://www.metro.ca/userfiles/image/recipes/cotes-levees-style-st-Louis-sauce-bbq-mangue-3840.jpg PT10M PT1H05M PT1H15M
Cut the spareribs in sections of 3 to 4 ribs (bones). In a large pot, place the ribs and add the onion, bay leaves, thyme and pepper. Cover it all with water. Bring to a boil and then let simmer 50 minutes. It is important that the ribs are entirely covered with liquid while cooking. Meanwhile, in a food processor, reduce the peach and mango spread to a purée. Add the remaining ingredients of the sauce and mix well. Set aside. Drain the cooked spareribs and place them in a large bowl. Let excess water evaporate from the ribs. Preheat the barbecue to medium-high. With half the sauce, brush all the meat thoroughly. Cook the spareribs on the very hot barbecue grill for about 15 minutes or until the bones pull away easily from the meat. Brush regularly during cooking with the rest of the sauce and turn the meat so that it browns evenly.
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4 1/2 lbs (2 kg) st. louis style pork spareribs 2 onions, in average cubes 2 bay leaves 1/2 tsp. (2 mL) dried thyme 1 tsp. (5 mL) crushed black pepper
St. Louis Style Spareribs, Mango BBQ Sauce

St. Louis Style Spareribs, Mango BBQ Sauce

Rate this recipe
2 Votes
  • Lactose-free
4
servings
0:10
Preparation
1:05
COOKING
1:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4 1/2 lbs
    (2 kg)
    st. louis style pork spareribs
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  • 2
    onions, in average cubes
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  • 2
    bay leaves
  • 1/2 tsp.
    (2 mL)
    dried thyme
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  • 1 tsp.
    (5 mL)
    crushed black pepper
  • cooking sauce

  • 3/4 cup
    (190 mL)
    peach and mango spread
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  • 2
    garlic cloves, chopped
  • 1 Tbsp.
    (15 mL)
    fresh mint
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  • 1/2 tsp.
    (2 mL)
    ground cayenne pepper
  • 3/4 cup
    (190 mL)
    commercial bbq sauce
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Imprimer ma sélection

Preparation

Cut the spareribs in sections of 3 to 4 ribs (bones).

In a large pot, place the ribs and add the onion, bay leaves, thyme and pepper. Cover it all with water. Bring to a boil and then let simmer 50 minutes. It is important that the ribs are entirely covered with liquid while cooking.

Meanwhile, in a food processor, reduce the peach and mango spread to a purée. Add the remaining ingredients of the sauce and mix well. Set aside.

Drain the cooked spareribs and place them in a large bowl. Let excess water evaporate from the ribs.

Preheat the barbecue to medium-high.

With half the sauce, brush all the meat thoroughly.

Cook the spareribs on the very hot barbecue grill for about 15 minutes or until the bones pull away easily from the meat. Brush regularly during cooking with the rest of the sauce and turn the meat so that it browns evenly.

Source : Metro

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Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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