Sticky Sweet Ribs

Sticky Sweet Ribs




  • 1 to 2 racks St. Louis pork ribs, membrane removed
  • Braising Liquid (below)
  • Glaze (below)
  • 2 thinly sliced green onions, for garnish

Braising Liquid:

  • 1 cup soy sauce
  • 1 cup brown sugar
  •  cup fresh peeled garlic cloves
  • 8 cloves garlic, about 1/2 head, peeled and smashed but still intact
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon ginger powder
  • 2 teaspoons freshly ground black pepper


  • 1 mango, peeled & diced
  • 1 to 1 1/2 cups braising liquid, defatted, garlic removed
  • 1/3 cup water
  • juice of two limes
  • 2 tablespoons mirin
  • salt and pepper to taste


Preheat oven to 350 degrees F.

In a pan large enough to hold your ribs, add soy sauce, brown sugar, garlic, ginger, pepper and two cups of hot water. Stir to dissolve sugar, then add ribs, meaty side up. Turn over to meaty side down and add enough water to come up to just the top of the ribs. Stir the water around a bit, cover tightly with foil and braise for about 2 to 2 1/2 hours until the pork is tender. Check near the end of the cooking time to make sure there is still liquid in the pan; you’ll want to end up with about a cup to a cup and a half; the amount will vary if one or two racks are cooked.

Remove the ribs to a sheet pan lined with foil. Allow to rest.

Make the glaze:

Add mango and the braising liquid (remove garlic first) to a blender and blend until smooth. Place in saucepan. Add water to blender and rinse remaining residue, add to the saucepan. Heat over medium-high heat, stirring now and then until reduced to about the consistency of a barbecue sauce and caramel-colored. Will thicken more when cooled.

Finish ribs:

Brush with a thin coating of glaze. Place ribs five to six inches under broiler element. Broil, turning as necessary until ribs are shiny and browned in places, about 10 minutes.

Either brush additional glaze on ribs or serve with remaining glaze. Garnish with green onion.

Keywords: Lime, Hawaiian, Mango, Pork, Pork Ribs, ribs, Soy

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