This delicious mango-jalapeno rib glaze has a little sweet heat perfect for brushing on to pork ribs. Apply this pepper jelly glaze towards the end of grilling time and let it cook right in. Make a little extra to serve as a table sauce.
Cut jalapeno in half and remove the seeds, chop into smaller chunks. I highly recommend wearing food-safe gloves when handling hot peppers.
Place jalapeno and lime juice into a food processor or blender, and puree mixture.
Add all sauce ingredients, including jalapeno puree, into a medium saucepan. Simmer over medium heat for 2 minutes, stirring often. Reduce heat to low and simmer for an additional 5-6 minutes until sauce can coat the back of a spoon.
Remove sauce from heat and cool for a 5 minutes before using. This glaze can also be used as a dipping sauce or table sauce.
If making ahead of time, store sauce in a jar or air tight container in the refrigerator for up to 1 week after initial preparation. Rewarm before using. Discard any sauce that has come into contact with raw or undercooked meat.