Mango Jalapeño Ribs with Red Cabbage Slaw
  • 2 racks of Smithfield Extra Tender Pork Back Ribs
  • ½ cup bbq sauce
  • 1 mango, peel removed, diced
  • 1 jalapeno, seeds removed for less heat if desired
  • a palmful of cilantro leaves
  • For the Slaw:
  • ½ a small head of red cabbage, thinly shredded
  • a couple handfuls of shredded carrot
  • 2 tsp sugar
  • 1 Tbsp olive oil
  • juice of 1 lime
  • 1 tsp salt
  • ½ tsp garlic powder
  • pepper to taste
  • fresh chopped cilantro to taste
  1. Preheat your grill allowing enough room for the ribs to cook with indirect heat- not directly over a flame.
  2. Season the ribs lightly with salt, pepper and garlic powder. Place on the grill in a spot that doesn't have the flame on. Cook for 1½ - 2 hours rotating the racks every 30 minutes or so, so that the same edge is not always closest to the flame.
  3. To make the bbq sauce- place the bbq sauce, diced mango, jalapeño and cilantro into a blender. Blend until smooth. Salt to taste.
  4. In the last 30 minutes of cooking you will go ahead and brush the ribs with the mango jalapeño bbq sauce 2-3 times.
  5. For the slaw mix together the sugar, olive oil, lime juice, salt, pepper and garlic powder in a bowl. Toss the shredded cabbage and carrots in to coat. Refrigerate.
  6. Serve the ribs with extra of that delicious mango jalapeño bbq sauce, the red cabbage slaw and some fresh baked cornbread {shhh.... I totally use a boxed mix for that!}.
Recipe by LeMoine Family Kitchen at