Bite with Belkys: Mango barbecue ribs with a summer coleslaw

The Chef: Michael Blum

The Dish: Mango Barbecue Ribs with a summer coleslaw

2 cups of barbecue sauce
1 cup of fresh chopped mango
1/4 cup of passion fruit puree
3 tbs. of brown sugar
1 tsp. of chili flake

-Start by heating up some barbecue sauce in a pot. Then add mangos, passion fruit puree, brown sugar and chili flakes. Stir it all together, and let it simmer on low heat for about 30 minutes.

Ingredients for the ribs:

2 racks of loin back ribs
Water
1/2 cup of passion fruit puree
1 cup of barbecue sauce mix

-First, steam the ribs for 20 minutes in a pan with water.

-Next, add some passion fruit puree and a little bit of the barbecue sauce mix.

-Finally, Place the ribs in a 275 degree oven for about 35 minutes. Chef Michael says you can also try cooking the ribs over a grill but make sure the fire is to one side and the meat is on the other side.

Ingredients for the Coleslaw:

1 cup of chopped apple wood bacon
1/4 cup of white sugar
2 heads of white cabbage, shredded
1 head of purple cabbage, shredded
2 carrots peeled and shredded
1 yellow squash, shredded
1 zucchini, shredded
1 cup of crumbled Gorgonzola cheese
1 cup of mayonnaise
1/4 cup of lemon juice

-Begin by cooking bacon in a hot pan with sugar. Chef Michael says you can use sugar substitutes if you are on a diet.

-Then cut some cabbage, carrots, yellow squash and zucchini. Toss everything in a large bowl.

-Next, cook the bacon in a hot pot with some sugar.

-Now add Gorgonzola cheese, mayonnaise, lemon juice and bacon to the bowl and mix it together. Let it refrigerate for about two hours before serving.

To Plate the Dish:

Start with the coleslaw and sprinkle it with a few pieces of bacon. Then get a martini glass and fill it up with mango chunks. Lastly, place the ribs next to the coleslaw and drizzle with some passion fruit puree.

Serving Suggestion: your favorite beer

Serves: 4

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