Sticky Pork Ribs with Mango & Jalapeño Salsa Recipe

Ingredients

• Marinade
• 500 ml (2 cups) apple cider vinegar
• 125 ml (½ cup) HP sauce
• Zest and juice of 2 limes
• 2 tsp each ground cumin, coriander and fennel
• 2 kg American-style baby back pork ribs
• Barbecue sauce
• 500 ml (2 cups) beef or chicken stock
• 400 ml each tomato and barbecue sauce
• 80 gm brown sugar
• 60 ml (¼ cup) cider vinegar
• 100 gm chipotle chillies in adobo sauce, finely chopped
• 1½ tsp each smoked paprika, ground cumin, coriander and fennel
• 1 tsp each mustard powder, garlic powder and onion powder
• Lime wedges, to serve
• Salsa
• 3 large corn cobs, husk removed
• 3 Kensington Pride mangoes, flesh coarsely chopped
• 1 small red onion, thinly sliced into rounds
• ½ cup firmly packed coriander leaves, finely chopped
• 100 gm pickled jalapeños
• 80 ml (1/3 cup) lemon-infused extra-virgin olive oil