📖 Instructions

1. Prepare the Ribs: Pat the ribs dry with paper towels. Remove the membrane from the back of the ribs (this can be tricky, but a butter knife and some paper towels usually do the trick). Season generously with salt, black pepper, and garlic powder. Don't be shy with the seasonings – they're the backbone of the flavor profile.
2. Make the Mango Serrano Glaze: In a blender, combine the ripe mango, serrano peppers (remove seeds for less heat), lime juice, honey, soy sauce, and ginger. Blend until smooth. Taste and adjust seasonings as needed. The glaze should be a balance of sweet, spicy, and tangy.
3. Marinate the Ribs: Pour the mango serrano glaze over the ribs, ensuring they are fully coated. Cover and refrigerate for at least 4 hours, or preferably overnight. The longer they marinate, the more flavorful they'll be. I find it easier to marinate them in a ziplock bag.
4. Preheat Your Grill (or Oven): If grilling, preheat your grill to medium heat (about 350°F or 175°C). If baking, preheat your oven to 325°F (160°C).
5. Grill (or Bake) the Ribs: For grilling, place the ribs on the grill grates and cook for about 2-2.5 hours, flipping occasionally and basting with the glaze every 20-30 minutes. For baking, place the ribs on a baking sheet lined with parchment paper and bake for 2.5-3 hours, basting with the glaze every 30 minutes. The ribs are done when they are tender and easily pull apart from the bone. Make sure the internal temperature reaches 190-203°F (88-95°C).
6. Rest and Serve: Once the ribs are cooked, remove them from the grill (or oven) and let them rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute, resulting in more tender and flavorful ribs. Garnish with fresh cilantro or a sprinkle of sesame seeds, if desired. I like to pair it with avocado slices!