Country-style pork ribs braised with mango, lime & coconut from All About Braising: The Art of Uncomplicated Cooking (page 363) by Molly Stevens

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Notes about this recipe

  • Eat Your Books

    Can substitute amber rum for golden rum.

  • redbird on March 01, 2026

    This recipe didn't quite hit the mark for us. The mango-coconut sauce was lovely but didn't pair well with the pork for our tastes. Perhaps using chicken thighs would be a better match.

  • anya_sf on June 19, 2022

    Despite several substitutions to use what I had on hand (1/4 tsp ground cardamom, 6 oz frozen mango chunks, red onion, frozen ginger paste, jarred jalapeno slices, closer to 3/4 c coconut milk), this turned out really well. Best to trim the pork as well as possible before cooking, as it was impossible to skim the fat. I simmered the pork an extra 20 min so it was really tender and could be cut into chunks. The sauce was a little tart (maybe since I had less mango) and I considered adding brown sugar, but decided against it and just seasoned generously with salt. This was great over rice.

  • Ledlund on October 13, 2019

    I really liked this. My mango didn't fully fall apart so I did a rough puree with my stick blender. It had a small amount of heat from the one serrano I used and I felt it could have used more.

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