Kenny Gilbert’s Jerk-Spiced Spareribs – Garden & Gun

Ingredients

• 2 cups ketchup
• 2 cups yellow mustard
• 1 cup honey
• 1 cup coconut sugar
• 1 cup mango nectar
• Juice of 2 lemons (¼ cup)
• 2 habanero peppers, finely chopped
• 2 Scotch bonnet peppers, finely chopped, or 1 tbsp. crushed red pepper
• 1 tbsp. kosher salt
• 3 slabs St. Louis–style ribs
• ½ cup jerk spice (such as Chef Kenny’s Jerk Spice)
• 3 cups habanero-mango BBQ Sauce (see above)
• 1 cup canned coconut milk
• ½ cup mayonnaise
• ½ cup guava paste
• ¼ cup coconut vinegar
• Kosher salt
• 6 cups grated cabbage
• ½ cup red bell pepper, diced small
• 1 tsp. ground ginger
• Mango wedges