Cumin Glazed Ribs with California Avocado Pineapple Salsa
Nutritional Highlights (per serving)
|California Avocado Pineapple Salsa|
|2||Tbsp.||freshly squeezed lime juice|
|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|
|1/4||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||ancho chile powder|
|4 1/2||lb.||pork baby back ribs|
|3||jalapeño peppers, stemmed and seeded if desired|
|1||cup||freshly squeezed lime juice|
|As needed||California Avocado Pineapple Salsa (see make-ahead recipe above)|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- 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.
*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.
Copyright © 2011, Susan Feniger and Mary Sue Milliken.
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%