In this mouth-watering episode of Diners, Drive-Ins and Dives, Guy Fieri heads to the northwest region of Des Moines, Iowa, to explore the culinary delights of The Flying Mango. Located in the Beaverdale area, this joint has garnered a reputation for serving some of the best barbecue in the Midwest. With its unique blend of Southern flavors and Midwestern hospitality, The Flying Mango is a must-visit for any barbecue lover.

A Self-Built Success

Chef and owner Mike Wedeking, who opened The Flying Mango in 2003, is the mastermind behind this barbecue haven. “Built it myself about 20 years ago,” Mike shares with pride, referring to the smoker that sits outside the restaurant, filling the air with irresistible aromas. “It’s old school, all wood,” he adds, emphasizing the traditional methods that give his barbecue its unique flavor.

The Star Attraction: Memphis-Style Ribs

Guy dives right in to learn the secrets behind The Flying Mango’s acclaimed ribs. Mike starts by preparing a Memphis-style rub, a medley of spices that includes paprika, onion powder, black pepper, salt, cayenne, celery salt, crushed red pepper flakes, garlic powder, and ancho chili powder.

With the ribs rubbed down, they head out to the smoker where cherry wood works its magic for four to five hours. “Depends on the wind direction,” Mike notes, highlighting the artisanal nature of his cooking process.

A Sauce to Remember

But great ribs need a great sauce. Mike’s barbecue sauce is a complex blend of Worcestershire, apple cider vinegar, brown sugar, lemon juice, paprika, cayenne, black pepper, crushed red pepper, ancho chili powder, celery salt, ground yellow mustard, onion powder, and garlic powder. “What is this game called? Let’s use everything we can at The Flying Mango!” Guy jokes, amazed by the extensive ingredient list.

The sauce simmers for four to five hours, melding all the flavors together into a tangy, sweet, and spicy concoction that perfectly complements the smoky ribs.

The Final Feast

When the ribs are ready, they’re served with a side of sweet potato pancakes, red beans and rice, and mango sour cream. Guy takes a bite of the ribs and is blown away. “The rib is tender; it pulls off the bone, doesn’t fall off the bone,” he says, appreciating the precise texture. He then samples the sauce, noting its “great tang, great acid, a little bit of sweetness, and enough heat.”

The red beans and rice also earn high praise. “The ratio to this is outstanding,” Guy remarks, impressed by the balance of flavors.

Beyond Barbecue: Smoked Catfish Cakes

While The Flying Mango is known for its barbecue, Mike’s culinary skills extend to other Southern specialties. One standout dish is the smoked catfish cake served with collard greens.

The process starts with a mixture of onion, celery, red pepper, and poblano chilis, combined with chunky smoked catfish. Seasoned with ground coriander, black pepper, dried basil, ground cumin, salt, Creole mustard, mayonnaise, and egg yolks, the mixture is shaped into cakes and sautéed until golden brown.

A Southern Sidekick

The catfish cakes are served with organic collard greens cooked in tarragon vinegar, onion, dark brown sugar, and fat cap from smoked pork shoulder. “Just humongous chunks of catfish,” Guy exclaims as he digs in. “It’s delicate, it’s big flavor—you couldn’t make that any better.”

A Culinary Journey

The Flying Mango offers a culinary journey that goes beyond traditional barbecue. Chef Mike’s dedication to quality and flavor shines through in every dish, making it a beloved spot in Des Moines. “We’re known for our barbecue, but it’s an eclectic mix of everything I like to eat,” Mike explains, capturing the essence of what makes The Flying Mango special.

Guy sums it up perfectly: “If you’re looking for killer barbecue and a whole lot more, The Flying Mango is the place to be.”