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2 Tbsp. freshly squeezed lime juice

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2 Tbsp. Tequila

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2 Tbsp. brown sugar

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1/2 ripe pineapple, trimmed+ and cut into 1/2-inch slices lengthwise

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1/4 cup white balsamic vinegar

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1/2 small red onion, cut into 1/4-inch dice

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1 jalapeño pepper, stemmed, seeded if desired, and minced

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1/2 cup chopped fresh cilantro

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1 Tbsp. Extra virgin olive oil

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1 tsp. salt

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1/4 tsp. freshly ground black pepper

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1 ripe Fresh California Avocado, halved, seeded, peeled and cut into 1/4-inch dice

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1/4 cup Paprika

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1/4 cup ancho chile powder

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1/4 cup ground cumin

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2 Tbsp. salt

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4 1/2 lb. pork baby back ribs

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1/4 cup chopped garlic

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3 jalapeño peppers, stemmed and seeded if desired

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1 Tbsp. ground cumin

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3 Tbsp. hot sauce

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1 cup freshly squeezed lime juice

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1 tsp. salt

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1 cup honey

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As needed California Avocado Pineapple Salsa (see make-ahead recipe above)

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*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.