Ingredients
- 1 cup ripe mango, peeled, pitted, and diced small
- 1/2 cup olive oil
- 1/4 cup distilled white vinegar
- 2 tablespoon freshly cracked black pepper
- 1/4 cup roughly chopped fresh cilantro
- 2 tablespoon minced fresh chile pepper of your choice
- 1 tablespoon minced fresh garlic
- 1 cup ripe mango, peeled, pitted, and diced small
- 1/2 cup olive oil
- 1/4 cup distilled white vinegar
- 2 tablespoon freshly cracked black pepper
- 1/4 cup roughly chopped fresh cilantro
- 2 tablespoon minced fresh chile pepper of your choice
- 1 tablespoon minced fresh garlic
Preparation
Baking Directions:
Light a fire well over to one side of your grill, using enough coals to fill half a shoebox.
Combine the annatto, cumin, salt, pepper, and garlic in a small bowl and mix well.
Rub the ribs with the oil, then coat them thoroughly on all sides with the spice mixture, pressing gently to be sure it adheres.
When the coals are well lit, place the ribs on the side of the grill away from the coals, being careful that none of the meat is directly over the coals.
Put the lid on the grill with the vents open one-quarter of the way and cook, adding a handful of fresh charcoal about every 30 minutes, until the juice runs clear when you poke the meat with a fork and the meat is tender and pulls easily from the bone (3-4 hours).
While the ribs are cooking, combine the mojo ingredients in a small bowl, mix well, and set aside.
When the meat is done, remove from the grill, cut the racks into individual ribs, and serve “dry,” passing the sauce on the side.
