Create a sizzlin' backyard
barbecue with these spicy ribs given a Latin flavor with the
fresh fruit sauce. Serve with Red
Beans and Rice
and Jicama
and Orange Salad.
Latin
Pork Back Ribs with Smoky Pineapple-Mango Sauce
- 3 to 4 pounds pork back
ribs
-
- Dry Rub:
2 tablespoons packed brown sugar
2 teaspoons dried oregano leaves (preferably Mexican oregano)
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
-
- Smoky Pineapple-Mango
Sauce:
1/3 cup pineapple juice
1/4 cup vegetable oil
1/4 cup fresh lime juice
3/4 cup chopped fresh mango
2 tablespoons chopped fresh cilantro
1 tablespoon chipotle peppers in adobo sauce
1/2 teaspoon dried oregano leaves (Mexican)
1/4 teaspoon salt
1 clove garlic, minced (1/2 teaspoon)
- In small bowl, stir together
rub ingredients; rub onto all surfaces of ribs. Grill ribs over
indirect* medium heat (about 350°F (175°C)) for 1 hour. Place sauce ingredients
in food processor or blender container; process until nearly
smooth. Reserve half of sauce to serve with finished ribs. Brush
remaining sauce on ribs; grill for an additional 30 minutes until
ribs are tender and meat pulls from the bone. Heat reserved sauce
and serve with ribs.
Makes 4 servings.
Cooking Tip: To grill with
indirect heat, bank hot coals on one side or in a ring around
the perimeter of the fire grate. For gas grills, pre-heat and
then turn off any burners directly below where the food will
go. Place ribs on the grill so they are not directly over any
coals or gas burners and close grill hood.
Nutrition Facts: Calories
730 calories; Protein 38 grams; Fat 57 grams; Sodium 570 milligrams;
Cholesterol 185 milligrams; Saturated Fat 18 grams; Carbohydrates
15 grams; Fiber 1 grams
Recipe and photograph provided
courtesy of Pork: The Other White Meat.
