Mango Chutney Country Style Ribs

If you are not accustomed to using chutneys it is well worth revisiting the idea. Chutney is similar to salsa or a sweet ‘relish’. The perfect balance of sweet, sour and spicy are critical elements for most chutneys. The sweetness coming from fresh or dried fruits, the sour element from vinegar, lemon or lime and the spiciness from a variety of whole spices. 

There is no right or wrong recipe, just a preferred flavor or two. They can be cooked or fresh and are made from a wide variety of ingredient combinations of fruits and/ or vegetables and spices. Ground spices tend to make chutney cloudy so it is best to use whole ones.

In the majority of chutney recipes one ingredient tends to dominate the flavor. The sweet and sour ones work well with beef, pork and chicken, whereas sweeter versions are great on cheese and crackers, bagels and toast.

I have made numerous chutneys over the years. Some were served with warm Brie cheese but very often I’ve used mango chutney when cooking pork. This particular recipe can be made with either purchased chutney or just make a recipe of your own. It creates a unique flavor along with nice tender ribs.

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Mango Chutney Country Style Ribs
Mango Chutney
  1. In a saucepan, combine honey & vinegar, Bring to a boil & simmer until honey dissolves. Add remaining ingredients & simmer, uncovered until mixture becomes slightly thickened. Pour into a glass dish & set aside until needed. Refrigerate any remaining chutney that you don't use in making ribs.
Ribs / Sauce
  1. In a saucepan, Brown ribs & set aside on a paper towel-lined plate. Add all 'sauce' ingredients to saucepan except for the 1 fresh mango. Bring to a boil, cooking for about 15 minutes, gently mashing tomatoes with a fork, until sauce is reduced to about 1 1/4 cups.
  2. Preheat oven to 300 F. Place ribs in a baking dish; pour sauce over ribs, cover & bake for about 1-1 1/2 hours until ribs are very tender. Serve with sauce & top with remaining diced fresh mango.

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