Low Sugar Mango BBQ Sauce Recipe with Smoked Ribs

5 from 1 vote

Low Sugar Mango BBQ Sauce Recipe with Smoked Ribs

Smoked Pork Ribs with a Spicy Mango Low Sugar BBQ Sauce. Learn how to create a spicy and naturally sweet BBQ sauce without ketchup or excess sugar.

Prep Time20

Cook Time5

Course: Entree

Cuisine: barbecue, bbq, BBQ sauce, low sugar

Servings: servings

Author: Mary Cressler

Cost: $30

Ingredients

For the Ribs:

2 racks St. Louis trimmed spare ribs (You can also use baby backs)
4 tablespoons Dijon mustard
½ cup poultry seasoning (Our poultry seasoning is sugar free)
For the spritz: add one cup apple cider vinegar and one cup water to a food safe spray bottle

For the Mango Low Sugar BBQ Sauce:

1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1 small yellow onion, chopped
3 cloves of garlic, minced
1 jalapeño, stems and seeds removed, chopped
1 cup apple cider vinegar
3 ounces tomato paste
½ teaspoon cayenne pepper
½ tablespoon smoked paprika
½ tablespoon dry mustard
½ teaspoon kosher salt
½ teaspoon ground black pepper
1 tablespoon Worcestershire sauce
½ teaspoon fresh lime juice
1 cup mango cubes (I use frozen but fresh mango works as well. 1 cup is equal to one fresh medium sized mango.)

Instructions

For the Ribs:

Preheat your smoker to 250 degrees, we use cherry wood. Add a water pan if using an offset or a pellet grill. No need for one in a Kamado style smoker like Big Green Egg.
Prepare your ribs (can be done the night before) by removing any silver skin on the bone side of the ribs. Apply Dijon mustard and coat ribs and then apply dry rub liberally.
Smoke (3 Hours): Place ribs on the smoker, bone side down, for approximately 90 minutes, allowing bark to set on ribs. Then for the next 90 minutes, spritz ribs every 15 minutes. Once bones start to show, it's time to wrap.
Wrap (2 hours): Remove ribs from the smoker and place in foil. Add a generous amount of your BBQ sauce by coating the ribs and then wrap meat side facing down. When wrapping, wrap tightly. Place back on smoker for 2 hours.
Sauce (1 hour): After hour 2 or wrapping, remove ribs and carefully open the foil. Gently coat both sides of the ribs with more sauce and place back on smoker with bone side facing down. This will tack up the sauce. Remove after 30 minutes to 1 hour or until the sauce looks like it has set. Serve and enjoy.

For the Low Sugar BBQ Sauce:

Caramelize: In a large pot set to medium heat, melt butter and olive oil and add the onions. Stir occasionally until the onions start to caramelize and are sweet to the taste (roughly 25 minutes).
Combine: Next add the garlic and jalapeño and stir together for 2 minutes. Add apple cider vinegar, tomato paste, and stir to combine.
Combine: Add your dry seasonings, Worcestershire and lime juice, and the mango cubes and bring to a simmer. Cook for 10 minutes, or until the mango cubes have softened.
Blend: Using a hand immersion blender, or countertop blender, blend your sauce until smooth and there are no chunks.

Notes

Variations: If you're not watching your sugar too strictly you can add molasses and a small amount of turbinado sugar to the sauce. Just add 2 tablespoons molasses and 1/4 cup turbanado sugar at the same time you add the dry seasonings, Worcestershire and lime juice, and the mango cubes.

Nutrition