Cumin Glazed Ribs with California Avocado Pineapple Salsa
Total Time: 30 min
Vitamin A 4944 IU; Vitamin C 67 mg; Calcium 177 mg; Iron 7 mg; Vitamin D 0 IU; Folate 80 mcg; Omega 3 Fatty Acid 0.3 g
% Daily Value*: Total Fat 105%; Vitamin A 100%; Vitamin C 110%; Calcium 20%; Iron 40%
IngredientsCalifornia Avocado Pineapple Salsa 2 Tbsp. freshly squeezed lime juice 2 Tbsp. Tequila 2 Tbsp. brown sugar 1/2 ripe pineapple, trimmed+ and cut into 1/2-inch slices lengthwise 1/4 cup white balsamic vinegar 1/2 small red onion, cut into 1/4-inch dice 1 jalapeño pepper, stemmed, seeded if desired, and minced 1/2 cup chopped fresh cilantro 1 Tbsp. Extra virgin olive oil 1 tsp. salt 1/4 tsp. freshly ground black pepper 1 ripe Fresh California Avocado, halved, seeded, peeled and cut into 1/4-inch dice Cumin Glazed Ribs 1/4 cup Paprika 1/4 cup ancho chile powder 1/4 cup ground cumin 2 Tbsp. salt 4 1/2 lb. pork baby back ribs 1/4 cup chopped garlic 3 jalapeño peppers, stemmed and seeded if desired 1 Tbsp. ground cumin 3 Tbsp. hot sauce 1 cup freshly squeezed lime juice 1 tsp. salt 1 cup honey As needed California Avocado Pineapple Salsa (see make-ahead recipe above)
- In a shallow bowl, combine lime juice, tequila and sugar. Add pineapple and toss to coat thoroughly. Let marinate for 30 minutes. Remove pineapple and set aside.
- Transfer marinade to a saucepan over medium heat. Add vinegar and simmer, stirring often until reduced by half. Remove from heat and cool to room temperature.
- Preheat grill to medium high. Wipe grill with an oiled towel and place pineapple on grill at an angle. Cook for 6-8 minutes, turning frequently until outside of pineapple is lightly golden and caramelized.
- Remove from grill, let cool and cut into 1/4-inch dice
- In a bowl, combine pineapple with reduced vinegar mixture. Gently toss in onion, jalapeño, cilantro, olive oil, salt, pepper and avocado. Taste and adjust seasonings as necessary.
Note: If making salsa in advance, refrigerate overnight and wait to add avocado until 30 minutes before serving.
+ To trim pineapple, cut off top and bottom and stand it upright. Cut off the rind, using a sharp knife in smooth downward motions. Remove any remaining “eyes” with the tip of a paring knife. Cut in quarters lengthwise and cut out woody core.
Cumin Glazed Ribs Instructions
- Combine paprika, chile powder, cumin and salt in a small bowl. Pat spice mixture all over ribs and let stand for 30 minutes.
- Preheat grill to 300ºF. Place ribs in a single layer in a baking pan and add 1/4-inch of water to pan. Bake uncovered for 45 minutes on grill with the lid closed.
- Cover ribs with foil and bake for an additional 45 minutes, or until very tender.
- Meanwhile, for the glaze, purée garlic, jalapeños, cumin, hot sauce, lime juice and salt in a food processor.
- Pour mixture into a small saucepan and stir in honey. Cook over low heat for 20 minutes, stirring constantly and being careful not to burn.
- Increase grill temperature to 450ºF. Remove ribs from baking pan and generously glaze. Grill for 5 minutes per side, frequently brushing with additional glaze.
- To serve, cut ribs apart and serve hot with California Avocado Pineapple Salsa.
Copyright © 2011, Susan Feniger and Mary Sue Milliken.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados