Ribs may be boiled, baked, grilled, pressure-cooked, or slow-cooked. This version is one of the easiest: grilled ribs and paired with a smokey-sweet sauce. Baby back ribs are also an ideal dish for road trips because you can cook the ribs ahead of time.

Serves 2 to 3

Prep Time 15 minutes

Cooking Time 2 to 3 hours

1 cup chopped white onions

1 (250-ml) can mango juice

1 cup water

1/2 cup tomato ketchup

1/4 cup sugar

1/4 cup packed dark brown sugar

2 tablespoons mustard

2 tablespoons vinegar

2 tablespoons soy sauce

1 tablespoon chopped garlic

2 teaspoons allspice

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 kilo American baby back pork ribs

canola oil for brushing

potato wedges, to serve (optional)

Directions:

1 Place all ingredients, except for ribs, in a large, heavy-bottomed stockpot. Mix until sugar has dissolved.

2 Cut ribs in half to fit into the pot. Arrange ribs in the pot and bring to a boil. Reduce heat to simmer. Cover pot partially and let ribs simmer for 2 to 3 hours or until fork-tender.

3 Remove ribs from sauce and set aside. Strain sauce into a saucepan. Bring to a boil and let sauce reduce until thick, about 10 to 15 minutes. Divide sauce between 2 bowls.

4 Prepare a charcoal grill. Brush ribs with oil. Grill ribs over medium-low heat just until browned and lightly charred, about 5 to 8 minutes per side. Baste ribs, using half of the sauce, 3 to 4 times while grilling.

5 Serve ribs hot with extra barbecue sauce on the side and potato wedges, if desired.

CLICK HERE for more PORK RIB RECIPES.

Photography by Lilen Uy | Styling by Rachelle Santos

This story originally appeared on Yummy.ph.

* Minor edits have been made by the Femalenetwork.com editors.