This past fall, my tomato plants were still producing, and fully loaded with so many more green tomatoes, that there was no way that I was going to let them go to waste! So I made quite a few things out of them, including a nice variety of good old-fashioned Green Tomato Jello Jams!
My kitchen turned into jam factory, and the fun flavors were cranking out as fast as I could make them!
One of our favorites turned out to be the Mango flavor! I knew as I was making it, that it was going to have very special uses! 😉 This flavor was especially fantastic!! 😀
Awhile back, they had had baby back pork ribs at a fairly decent price, so my hubby picked up 2 slabs!
It was time to break out that “special mango jam” …..
I used one of my favorite, all-purpose, barbecue sauces, Sweet Baby Ray’s, and simply melted in some of that mango jam!
It. Was. Heavenly!
I knew these ribs were going to be something extra special!
So after coating them with a nice rub, wrapping them with foil, and slow-baking them in the oven until fall-off-the-bone tender, …..
….the back/rib side got a slathering of that “secret sauce”!
I popped them back into the oven to cook and set the sauce a little ….
… then gave the pretty, meaty, top-side the rest! Back into the oven they went for a quick few, and when they came out…..it was hard not to just go into ATTACK MODE.
They. Were. GORGEOUS!!!! And SO very easy to make!!!
Of course, I realize that you probably don’t have this homemade jam on hand, but you could most certainly substitute mango jelly, jam or preserves for this easily!
They are a definite must-make and were a HUGE hit!! My rub, plus my Mango Green Tomato Jello Jam and the sweet, tangy and thick Sweet Baby Ray’s Barbecue Sauce, all came together magically!
It’s amazing what you can do with the last of the year’s humble green tomatoes.
I think I did them proud. 😉
*These ribs were served with baked potatoes, tossed salad with homemade salad dressing, and garlic bread for quite an amazingly tasty, and easy to fix meal!
- 1 rack baby back pork ribs, remove sinew from back, trim any excess fat if desired
- For Dry Rub:
- ¾ cup dark brown sugar
- 1 tsp. Hickory Smoked salt
- ½ tsp. seasoning salt, I use Johnny's
- 1 Tbl. smoked sweet paprika
- ½ tsp. dried chipotle chili powder
- ½ tsp. Cajun's Choice Creole Seasoning
- 2 large cloves garlic, finely minced or run thru a garlic press
- For BBQ Sauce:
- ½ cup Sweet Baby Ray's Original Barbecue Sauce
- ½ cup of my Mango Green Tomato Jam, can sub purchased mango jelly or jam (*less if you prefer a less sweet sauce)
- Mix rub ingredients extremely well in small bowl, set aside.
- In small bowl, stir together bbq sauce and mango jam. Warm in microwave to evenly mix. Set aside.
- Remove membrane (sinew) from back of ribs using a spoon to scrape a corner to get it started. Pull back and remove in one long piece. Discard. Spray insides of a large sheet of foil with butter-flavored cooking spray. Place rack of ribs onto foil meaty side-up. Coat top side well with half of the rub. Turn over and coat bone side with rest of rub. Match up sides of foil and fold down repeatedly until touching meat. Roll up ends to seal well. Be careful not to tear or poke holes in foil.
- Place onto foil-lined baking sheet. Marinate for several hours, overnight, or bake now in preheated 300º oven for 2½ hours.
- Remove from oven and open foil package carefully. Place meat back onto clean foil-lined baking sheet bone-side up. Coat well with bbq sauce. Pop into 350º oven for 15 minutes. Remove from oven and carefully turn over. Coat meaty side with rest of sauce and bake another 15 minutes. *If grilling, place sauce-coated meat-side down first and grill, coating rib side with sauce, then turn and grill bone side a little.
- Place onto a serving plate or platter, cut into pieces, and serve!
- *Double sauce (or x's 1½) if you prefer a heavily coated rib or would like extra for dunking.