Once they go transparent, add your diced mango, garlic, and chopped habanero.
Bring down the heat and slowly cook these ingredients, stirring so nothing burns.
After 10 minutes of cooking, you can use a stick blender to mix the ingredients. This sauce is perfect as a glaze for corn on the cob - make a double batch if you are looking to add corn as a side.
Now add 2 cups of Cattlemen’s BBQ sauce and slow slimmer for another 10 minutes so all these flavours become one.
Set your grill for indirect heat. 150 degrees Celsius.
Add your rib rub ingredients together and mix well.
Slather French’s yellow mustard all over the baby back ribs then liberally sprinkle on your rib rub mainly on the meat side with a bit on the bone side.
Place your ribs over the indirect heat and put the lid on the cooker to turn your grill into an outdoor oven. For extra flavour, add a couple chunks of seasoned wood onto your coals. Cook for 2 hours.
Lay out some foil, place 3 pats of butter across the foil. Sprinkle in some brown sugar or honey, a splash of cider vinegar and place your ribs on the foil and lightly wrap.
Place the wrapped ribs back into the cooker over indirect heat and cook for another hour.
Take the ribs out of the foil.
Brush your Mango Habanero BBQ sauce onto the ribs and place near the direct heat to set the sauce. Be careful to not hit the ribs with sauce with too much intense heat as the sauce will burn.
Give the ribs a couple more slathers and take em off the heat for feasting.
