Grilled Rack of Ribs with Cactus Pear-Mango BBQ Sauce

Ingredients

• 1 cup ketchup
• 1/2 cup cider vinegar
• 3 tablespoons canola oil
• 1/3 cup Worcestershire sauce
• 3 ribs organic celery, minced
• 2 cloves garlic, peeled and minced
• 1 teaspoon chile powder
• 1 teaspoon ground paprika
• 1/2 teaspoon ground pepper
• 3 ripe mangos, peeled, pureed and strained
• 3 red cactus pears, peeled, pureed and strained (be careful when handling; it will stain)
• 1 Meyer lemon (zest and juice)
• 2 tablespoons brown sugar
• 2 pounds pork back ribs
• Extra virgin olive oil as needed
• Kosher salt and fresh ground pepper to taste

Directions

1. Prepare hot grill.
2. Trim the ribs as needed.
3. For the BBQ Sauce
4. To prepare the BBQ sauce, place all of the sauce ingredients (everything from the ketchup to the brown sugar) in a saucepan; while whisking, bring to a boil. Reduce heat and simmer for 15 minutes.
5. Carefully blend mixture and set aside to cool.
6. Move the hot coals to one side of the BBQ. Place an aluminum roasting pan on the other side of the grill.
7. Rub the ribs with the olive oil and season on both sides with salt and pepper.
8. Place ribs over the hottest part of the grill, meat-side down, and sear. Flip them over and repeat.
9. Move the ribs to over the roasting pan and brush with the BBQ sauce. Cover with the BBQ lid; turn the ribs frequently, brushing with the BBQ sauce with each turn.
10. Cook for 1 to 1½ hours; add fresh coals as needed to maintain heat. Serve hot or at room temperature.