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FHM's Weekend Cooking Challenge: Baby Back Ribs With Mango Barbecue Sauce

An all-time favorite done with a tropical twist
by Mars Salazar | Mar 5, 2016
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Congratulations—you've made it to the weekend!

All those deadlines, paperwork, hours spent toiling in the must be really tired, and craving for good food. Obviously, we're not talking about boring fast food grub or the tipid meals you've been living on since Monday. Your hard work deserves something way more special.

Sure, you can go to a nice restaurant, but why not whip up your gastronomic reward yourself? It might require a bit more effort, but think of this as another validation of you being a true man, because a true man knows his way inside the kitchen. That and girls love guys who cook. Plus, the rewarding feeling of you tasting your own masterpiece is all worth it.

Don't worry—we'll spare you the hassle of sifting through your mom's Del Monte Kitchenomics pamphlets for the right recipe. In this weekly series called FHM'sWeekend Cooking Challenge, we'll pick a dish you can do for your girl or folks that's both delicious and doable, but still special enough that you'll feel a profound sense of pride after you've successfully accomplished it.

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For this weekend, we picked a savory-sweet recipe to tickle your taste buds: Baby Back Ribs with Mango Barbecue Sauce!

It sounds pretty intimidating, but it’s actually not that hard to prepare. And if everything goes as planned, your mouth will be the recipient of a meaty masterpiece with a slightly fruity twist!

Dust off your trusty grill and get started:

What you'll need:

1 kilo baby back pork ribs
1 250 ml can mango juice
1 cup water
Half-cup tomato ketchup
1 cup chopped white onions
1 tablespoon chopped garlic
Half-cup sugar
Half-cup packed brown sugar
2 tablespoons mustard
2 tablespoons vinegar
2 tablespoons soy sauce
Half-cup teaspoon allspice
Half-cup teaspoon ground black pepper
Canola oil

Prepare it:

1. Place all your ingredients except for the ribs in a heavy-bottomed stockpot. Mix until the sugar has dissolved.
2. Arrange the ribs in the pot and bring to a boil before reducing heat to simmer. Cover the pot partially and let the ribs simmer for two to three hours or until tender.
3. Remove the ribs from the sauce and set aside.
4. Strain the sauce using a saucepan. Bring to a boil and let the sauce reduce. This will take about 10 to 15 minutes. Split the sauce into two bowls.
5. Brush the ribs with canola oil and grill them over medium-low heat on a charcoal grill until they are brown and lightly charred. This should take about five to eight minutes per side.
6. Baste the ribs three to four times while grilling using the sauce from one bowl.
7. Serve the ribs hot with the extra barbecue sauce on the side.

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The end product should look something like this:


Enjoy it with:

- Steamy white rice (duh!)
- Baked potato wedges (because baked potatoes always go great with meat)
- A side dish of buttered corn and carrots to complement all that flavorful meat you'll be eating
- An ice cold can of beer (or two!)

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Pro tips:

- Know your cooking terms: by letting the sauce "reduce," you are thickening and intensifying the flavor of a liquid mixture by simmering or boiling it. And when you "baste" the ribs, you’d be brushing it with a savory liquid to keep it moist and juicy.
- Find out if the meat you're simmering is tender enough by inserting a sharp utensil (like a fork) right into the center of the cut. If you can pierce through the meat easily, it’s good to go.

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