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Mango Habanero Party Ribs with Sweet Heat Glaze

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Ingredients
  

  • - 2-3 racks baby back or St. Louis-style ribs
  • - 2 tablespoons olive oil or yellow mustard
  • - 3 tablespoons BBQ dry rub
  • - ½ cup mango habanero pepper jam
  • - ¼ cup apple cider vinegar
  • - 2 tablespoons ketchup
  • - 1 tablespoon Dijon mustard
  • - 1 tablespoon soy sauce
  • - 2 tablespoons brown sugar
  • - 1 tablespoon unsalted butter
  • - 1 garlic clove minced
  • - ½ teaspoon onion powder
  • - Juice of ½ lime optional
  • - Apple juice for spritzing

Instructions
 

  • Remove membrane from ribs, apply binder, and season with dry rub. Rest 30 minutes.
  • Make glaze by sautéing garlic in butter, then simmering all glaze ingredients 6-8 minutes until thickened.
  • Smoke ribs at 250°F using 3-2-1 method (or grill at 350°F for 60-75 minutes over indirect heat).
  • Apply glaze during final 15-20 minutes in thin layers, allowing each coat to caramelize.
  • Cook until internal temperature reaches 195-203°F and ribs pass bend test.
  • Rest 10-15 minutes, slice between bones, and serve with extra glaze.

Notes

- Don't apply glaze too early - sugars will burn
- Glaze can be made up to 1 week ahead
- Use fruit woods like apple or cherry for smoking
- Internal temperature should reach 195-203°F for tender ribs