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Description: Virgil’s Real BBQ executive chef Glenn Rolnick shows us how to make fall-off-the-bone glazed St. Louis-style ribs and a game-changing jalapeño mango BBQ right at home. This sauce will take your grilling game to the next level whether you’re using an outdoor grill or working on your stove top. Scroll down for the recipe. Glazed St. Louis Ribs with Jalapeño Mango BBQ Sauce Ingredients for Jalapeño Mango BBQ Sauce (makes approximately one quart) 1 tbsp ginger chopped 1 large ripe mango, peeled and pit removed, cut into medium sized pieces 7 gloves of garlic smashed 1⁄2 white onion sliced 21⁄2 cups apple cider vinegar 2 pieces large Jalapeño sliced on half with seeds (remove stem) 6 oz pineapple juice 1 cup brown dark sugar 1 cup chicken stock 2 1/2 cups ketchup 1⁄2 cup yellow mustard 5 tbsp molasses 1 tbsp salt 3 tbsp soy sauce 2 tbsp Worcestershire sauce 3 tbsp fresh cilantro Juice from 2 limes Directions for Jalapeño Mango BBQ Sauce 1. In a large one-gallon sauté pot, add vinegar, sugar, pineapple juice, onion, garlic, jalapeño, and ginger and bring to a boil on high flame for approximately 12 to 15 minutes until reduced by half. 2. Add all remaining ingredients except for lime, bring back to boil for another 12 to 15 minutes. 3. Blend with stick blender and add the lime juice. 4. Strain through medium-hole strainer and cool down. Ingredients for the Ribs 2 Racks of St Louis Pork Ribs 2 Tbsp Smoked Coarse Salt 1⁄2 Tsp Ground Black Pepper 1 Cup Virgil's Dry Rub (recipe attached) 1 Tsp Garlic powder 1 Tsp Onion powder 2 Cups Orange Juice or Apple Juice 2 Cups Cold Water 2 Cups Jalapeno Mango BBQ Sauce *2 Cups of Water Soaked Wood Chips - preferably Hickory or Cherry. Place on a smoker tray or wrap in heavy-duty foil and poke holes. Directions for Ribs: Season ribs top and bottom with salt and pepper mix (generously). Combine Virgil’s Dry Rub, garlic and onion mixture and generously sprinkle top and bottom of both. *Marinate ribs 6 to 12 hours ahead for best results. Place ribs into a sided baking pan with the curved side upward. Combine orange or apple juice with cold water and pour mixture into pan. Cover tightly with heavy-duty foil. Place pan directly onto grill and cook on low flame for 2 hours. Remove ribs from pan and place directly onto grill grates. At the same time, place smoker tray or foil-wrapped chips next to ribs. Cover grill and cook an additional hour on low-low flame. Open grill and brush tops of ribs with all the BBQ sauce. Cover grill and cook an additional 15 to 20 minutes or until glaze browns and crisps nicely. Move to the cutting board. Cut and enjoy. Virgil’s Dry Rub Courtesy of Virgil’s Barbecue Road Trip Cookbook Dry rub Ingredients: 2 1⁄2 cups sweet paprika 1 cup granulated sugar 1 1⁄2 cup Texas-style chili powder 1⁄2 minced onion 1⁄2 granulated garlic 1⁄4 cup dried parsley flakes 6 tablespoons kosher salt Directions: Combine all the ingredients in a medium bowl and whisk together until completely incorporated. Transfer to a covered bowl with a tight-fitting lid. Store in a cool, dry place. -- Subscribe to Chowhound: goo.gl/e5FwZH Follow Chow-To: tinyurl.com/y4bv68ps Follow Chowhound on Twitter: twitter.com/chow Follow Chowhound on Facebook: facebook.com/chowhound Follow Chowhound on Instagram: instagram.com/chowhound Watch cocktail videos: bit.ly/2GhKfBt Transcend cultures & borders with Universal Eats: facebook.com/ChowhoundUni... Join the Chowhound community: chowhound.com