Major Grey’s Ribs

The first time I ever tasted pork and mango on the same plate was at a restaurant in Charlottesville, VA back when I was in grad school.

The restaurant is long gone, but the memory of that combo has stuck with me longer than some of my graduate courses. I have tried a lot of chutney-infused marinades and glazes over the years, and paired them with various cuts of pork, but this one is a real winner around our house. It’s also incredibly simple!

3 lbs “country style” pork ribs, sectioned
6 tablespoons Major Grey’s mango chutney
1/2 cup white wine

Whisk together the chutney and white wine, and then divide in two equal portions. Place one portion of the chutney/wine mixture in a deep glass bowl and add the ribs. Make sure the ribs are thoroughly coated and set aside for at least one hour.

While the ribs marinade, place the remaining portion of chutney and wine in a sauce pan and heat over a low flame. Reduce to about 1/2 its volume. This portion will be your finishing glaze.

You could prepare the ribs a number of ways…I suppose. But come on: if you are going to make ribs, shouldn’t there be a grill involved here?

Once your coals are ready, place your ribs on the grill and cook for about three minutes, covered. Rotate 180° and cook for an additional 2-3 minutes, depending on the heat of your coals, covered. Rotate 90° and cook for 2-3 minutes, then flip to cook the final side for the same length of time, covered. Some quick math here: your total cook time is 9-12 minutes.

As a finish, rotate your ribs one final time, “pretty” side up. Glaze the top side liberally with your wine/mango reduction and grill for a final minute or so (again, covering the grill to control the heat).

Note that “country style” ribs are not technically ribs–they are a loin cut. The cook time above assumes you are using these meaty, boxy “ribs.” If you are using an actual pork rib, you should adjust your time accordingly.

Transfer to a serving dish and let rest for a couple of minutes before serving.

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