Mango Chutney Glazed Ribs

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I love ribs, just about any way I can get them.  However, I rarely make them myself.  Mainly because I'm the only one in the house who eats ribs.
When I found some on a BOGO deal at a local store, I had to have them.  And it just so happened we had our monthly Community Potluck coming up.

So, not only did I make some for me, giggle, I shared some at the potluck.  Good thing I kept a few back for myself, because they were GONE!!!! in seconds, well, minutes really.
Mango Chutney Glazed Ribs
I like to season the ribs, wrap them in foil, and bake for a few hours.
After they've baked, I take them out of the foil, place them on a rimmed pan, and bake an additional 20-30 minutes to brown the ribs a bit.  I find that letting them 'color' up, adds to the flavor.   Always keep them meat side up.
While they're baking, I warm up the chutney with all the additions, using my immersion blender to break up the chunks of mango and candied ginger. 
Chutney Sauce
I then brush the ribs with some of the chutney sauce, place them back in the oven for a few minutes at 375 degrees,
Mango Chutney Glazed Ribs
I then brush them again, a couple of times, I like when the sugars in the chutney start to caramelize.  I place them on a silpat or non stick cooking mat, add some of the 'juice' from the ribs when they were in the foil, or add a half to one cup of water around the base of the ribs.  (Remember, keep the ribs, meat side up).
Mango Chutney Glazed Ribs
After taking them out of the oven, let them rest, very important, that rest, then cut them into single ribs for serving. 
These ribs were St. Louis style which meant that the ribs were joined at the base. 
Mango Chutney Glazed Ribs
And there you have it, some of the best tasting, finger licking, bone sucking ribs you could imagine.

At least until the next time I make them.

Yield: 2-4 servings

Chutney glazed Pork Ribs (cooked in oven)

prep time: 15 minscook time: 3 hourtotal time: 3 hours and 15 mins
These chutney glazed ribs are the perfect sweet, sticky, lots of napkins treat.


  • 2 racks Pork Ribs ( I used some St. Louis style for these)
  • salt and pepper
  • 1/4 cup water
  • 1 jar Mango Chutney
  • 3 tablespoons rice wine vinegar
  • 4 tablespoons ketchup
  • 2 tablespoons brown sugar
  • 2 teaspoon mustard
  • 1-2 tablespoon(s) finely minced crystallized ginger
  • 4 tablespoons sweet hot chili sauce
  • 1/2 teaspoon hot pepper flakes


  1. Wrap each rack of ribs in foil, sprinkled with a little salt and pepper and two tablespoons water.  Seal the foil package up, place on a rimmed cooking sheet  and cook in a 325 degree oven for 2 hours.
  2. After two hours, open up each foil pack and remove the foil and place the ribs onto the rimmed baking sheet.  Cook for an additional half hour at 350 degrees. Keep the 'juice'. 
  3. The ribs should be tender and almost falling off of the bone.  Add 1/2 cup of water  or the juice from the cooking ribs, to the baking sheet, then brush the ribs with the chutney sauce.   Turn oven up to 375 degrees.  Bake for 15 minutes, then baste with more sauce, bake another 10-15 minutes, brushing with more sauce until the sauce has caramelized.  Remove from oven and let rest for 10-15 minutes before carving the ribs apart.  Serve. Make sure you have lots of napkins handy.
Chutney Sauce
  1. Add all the ingredients to a food processor or use an immersion blender to break up the chutney. 
  2. Pour into a sauce pan and heat.  Let it cook a couple of minutes, stirring constantly so that it does not burn.  Take off of heat and set aside until the ribs are cooked.
Note: This sauce is also fantastic on Wings as well as chicken and even shrimp.  
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