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Zambra Grille Mango Spare Ribs

Source: Chef Jonathan Barnett, Zambra Grille, Phoenix, Arizona -

1 slab pork ribs
1/2 cup mango puree
1/2 cup dark Karo syrup
1 teaspoon chili powder
2 limes, juiced
Pepper and kosher salt
Fruit juice as needed

Boil pork ribs in fruit juice for several hours, until tender. Refrigerate ribs until needed.

To make the sauce, mix together the remaining ingredients. While the ribs are cold, separate the ribs between the bones. Reheat the ribs on the grill or in a 325 degree F oven. Brush the ribs with the sauce several times during the cooking process.

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