Instructions: Combine the water, vinegar, sugar, salt and pepper in a pot large enough to hold the rib racks. Bring to a boil and cook at a simmer for 15 minutes. Add the ribs to the boiling liquid. Reboil, reduce the heat to a simmer and poach the ribs for 20 minutes on low heat. Remove, drain and cool.

Either grill or oven roast the ribs until thoroughly cooked. In the final 10 minutes of grilling brush the ribs with the Bermuda Triangle Mango Chili Jam and allow to cook to a mahogany burnish.

This recipe yields 6 to 8 portions.

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