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Mango and Moore Baby Back Ribs

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  • 3 tbsp Moore's Original Marinade
  • 2 tbsp hoisin sauce
  • ½ cup plus 2 tbsp mango or peach nectar or pineapple juice divided
  • 2 tbsp packed dark brown sugar
  • ½ tsp ground ginger
  • 1 (1½-2 lb) rack baby back pork ribs
  • 4 mango cheeks or pitted peach halves, or 4 pineapple slices
  • 1 small green onion thinly sliced
  • 2 tbsp chopped fresh cilantro


  1. Combine Moore's Original Marinade, hoisin sauce, 2 tbsp mango nectar, brown sugar and ginger; set aside.
  2. Measure out and reserve 2 tbsp for sauce.
  3. Reserve remaining for baste.
  4. Preheat oven to 350 degrees. Line a large rimmed baking sheet with heavy-duty aluminum foil.
  5. Place rib rack on foil; sprinkle on all sides with salt and pepper.
  6. Pour remaining ½ cup mango nectar over ribs, folding up foil to keep the juice in.
  7. Seal foil package.
  8. Bake until ribs are tender, about 1 hour.
  9. Pour off juice and let cool.
  10. Prepare grill for medium heat.
  11. Place rack, top side down, on oiled grill rack.
  12. Grill until browned, brushing frequently with reserved glaze and turning often, about 10 to 15 minutes.
  13. Grill mango cheeks until well marked on both sides, turning once, about 8 minutes.
  14. To serve, cut rack between bones into ribs.
  15. Cut mango cheeks into cubes; mix with reserved 2 tbsp glaze, green onion, and cilantro, and serve with ribs.