Glazed Ribs with Avocado-Pineapple Salsa

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Barbecue is a true American art form. Creating delectable racks of ribs slow cooked with a smoky flavor, slathered with barbeque sauce or a spice rub is sure to make anyone’s mouth water! While these classic ribs are undeniably yummy, trying new recipes and using different ingredients can also produce ribs that are just as delicious. Below is a recipe for sweet and spicy glazed ribs with a healthy, fruity salsa that will make your taste buds tingle!

Ingredients

  • 1/4 cup ancho chile powder
  • 1/4 cup plus 1 tablespoon ground cumin
  • Kosher salt and freshly ground pepper
  • 2 racks baby back ribs (about 5 pounds total)
  • 4 jalapeños, seeded and thinly sliced
  • 8 garlic cloves, smashed
  • 1/2 cup plus 2 tablespoons fresh lime juice
  • 1/2 cup honey
  • 1 pound fresh pineapple rings, cored and sliced into 1/2 inch thick slices
  • 2 tablespoons light brown sugar
  • 1/4 cup finely diced red onion
  • 1/2 cup chopped cilantro
  • 1 large Hass avocado, diced

For the Glazed Ribs:

  • In a bowl, combine the ancho powder with ¼ cup of the cumin, 2 tablespoons of salt and ½ teaspoon of pepper. Rub this spice mixture all over the ribs. Place the ribs on a rimmed baking sheet, cover with plastic wrap, and refrigerate overnight, or at least for 2 hours if you are in a rush.
  • Preheat the oven to 350°. Add ¼ inch of water to the baking sheet and bake the ribs for 45 minutes. Then cover with foil and bake 30 minutes longer until they are tender. Pour off the pan juices.
  • Meanwhile, in a blender or food processor, blend three-fourths of the jalapeños with the garlic and ½ cup of the lime juice. Blend in the honey and the remaining 1 tablespoon of cumin. Simmer this glaze in a saucepan over low heat until glossy and thickened. This should take 15 minutes.
  • Raise the oven temperature to 450°. Brush the ribs with half of the glaze. Roast for 20 minutes, turning once. Brush on the remaining glaze.
  • Grill or broil the ribs over high heat, turning once, until caramelized, about 5 minutes. Cut between the bones and serve with the salsa.

For the Avocado-Pineapple Salsa:

  • Preheat a grill or broiler to high heat. Grill the pineapple rings, turning once, until they are lightly charred, about 5 minutes. Finely dice the grilled pineapple and transfer to a bowl.
  • Add the brown sugar, red onion, avocado,cilantro, the remaining jalapenos, and 2 tablespoons of lime juice. Season with salt and pepper. The salsa is ready to enjoy!

These delectable ribs are coated with a Southwest-inspired glaze of cumin, jalapenos, ancho chiles, and garlic. The fruity salsa with the creamy avocados perfectly balances out the flavor. The chunky salsa works very well with the spicy and heavy pork flavors. These flavors complement each other perfectly, and make for an absolutely finger-licking-good dish!

Try this southwestern-inspired recipe of glazed ribs with avocado-pineapple salsa. The spicy glaze of the baby back ribsis perfectly complemented by the fruity salsa to make for a delicious dish!

 

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