Mango Barbacoa Spare Ribs, Shoestring Yam Fries and Honey Poppy Seed Buttermilk Cole Slaw

     Barbacoa is the grass roots of all barbecue cooking!  Barbacoa is a method of cooking that was used by Arawak and Caribe Native Caribbean tribes long before the so called discovery of the Americas.  Hot pepper, herb and fruit barbacoa sauces on fish, game and bird were a native style of cooking.  Barbacoa was also a method of preserving meat.
     This recipe descends from the pirate age of caribbean history about 300-500 years ago.  Pirates and colonists introduced new fruits, sugar cane and many spices to the caribbean.  Pork was also introduced to the islands.
   
     Note:  A 5 to 7 bone rack of spare rib section is a good single portion.  I tend to cook and write single portion recipes in this blog.  I never have leftovers to deal with!  
     For a full rack of spare ribs, double or triple the recipe.  
     The best thing about writing single portion recipes is that it is easier for most people to add or multiply, than it is to divide when in a hurry.  Many home cooks who wish to only cook one portion do tend to be discouraged when a recipe is written for more than 4 portions.
     The side dish recipes can be made while the rack of ribs slowly cooks!   
   
     Dry Spice Seasoning Rub:
     Place 2 teaspoons of turmeric into a small bowl.
     Add 1 tablespoon of yellow curry powder.
     Add sea salt and black pepper.
     Mix the spices together.
   
     Spare Ribs:
     Rub a 5 to 7 bone rack section of pork spare ribs with the dry spice mix.
     Bake or smoke the rib rack slowly at 250 degrees for at least 1 to 2 hours.
     The meat should be juicy and tender, but not ready to fall off of the bones.
     The ribs will be char grilled or baked again later after saucing.
   
     Mango Barbacoa Sauce Recipe:
     Place 1 small handful of finely chopped onion into a sauce pot.
     Add 2 chopped green onions.
     Add 4 cloves of minced garlic.
     Add 1 small handful of finely chopped green bell pepper.
     Add 1 small handful of finely chopped red bell pepper. 
     Add 1 minced scotch bonnet pepper or 1 minced habanero pepper.
     Add 1 chopped jalapeno.
     Add 1/2 tablespoon of minced ginger.
     Add 3 pinches of cayenne pepper.
     Add 2 pinches of turmeric.
     Add sea salt and black pepper.
     Add 1 tablespoon of brown sugar.
     Add 2 tablespoons of white sugar.
     Add 1 handful of very finely chopped peeled ripe mango.
     Add 1 1/2 cups of water.
     Add 1 ounce of cider vinegar.
     Add 1 generous squeeze of lime juice.
     Place the sauce pot over low heat.
     Slowly simmer and reduce, till the sauce becomes a medium barbecue glaze consistency.
     Taste the sauce.  The sauce should not be overly sweet.  Add vinegar to make the sauce more tart in sweet and sour flavor balance, only if necessary.
   
     Mango Barbacoa Spare Ribs Recipe:
     Heat a chargrill to a medium heat range.  (For the indoor method, use a 275 degree oven.)
     Spoon and spread a little bit of the mango barbacoa sauce over both sides of the ribs.
     Slowly roast the ribs away from the heat on a closed char grill, till the sauce bakes onto the ribs.
     Brush a few coats of the sauce on the ribs as they slowly roast or bake.
     When the ribs become cooked tender and the meat can be easily pulled from the bones, remove the ribs from the oven or the slow part of the char grill.
     Finish cooking the ribs under a broiler or on the hot spot of a char grill.
     Brush the mango barbacoa sauce on the ribs as they finish, so they become thoroughly glazed.
     The sauce will lightly caramelize when the ribs are done cooking.
   
     Shoe String Yam Fries:
     Very thin slice a sweet potato.
     Cut the yam slices into very thin matchstick shaped strips.
     Fry the shoe string yams in 360 degree vegetable frying oil, till they become crisp.
     Drain the excess grease from the fries on a dry towel.
     No seasoning is needed!
     Keep the shoestring yam fries warm on a stove top.
 
     Poppy Seed Honey Buttermilk Cole Slaw:
     Place 1 large handful of very thin sliced cabbage into a mixing bowl.
     Add 1 tablespoon of finely chopped onion.
     Add a little bit of thin sliced carrot strips for color.
     Add 4 pinches of  poppy seeds.
     Add sea salt and black pepper.
     Add 1 tablespoon of  honey.
     Add 1/4 cup of buttermilk.
     Mix the ingredients together. 
     Let the cole slaw chill and marinate for 30 minutes in a refrigerator.

     Mango Barbacoa Spare Ribs, Shoestring Yam Fries and Honey Poppy Seed Buttermilk Cole Slaw:
     Set the finished spare rib rack on a cutting board.
     Slice 3/4's through, between the bones, leaving the bones attached together on sawed spine edge of the rack.
     Place the mango barbacoa spare rib rack section on a platter.
     Place the shoestring yam fries on top of a lettuce leaf on the rib platter.
     Place the cole slaw in a large ramekin and set it on the rib platter.
     Garnish the rib platter with halved baby dill pickles.
 
     This mango barbacoa spare rib platter finger lickin' tasty!  Succulent moist ribs with a spicy hot mango barbacoa sauce is a tough combination to beat.  The cole slaw is mildly honey sweet and refreshing.  The crispy shoe string fried yam is so easy to like.  Yummy summer holiday food!  Ya Mon!  ...  Shawna