Ingredients
1/4 c. ancho chile powder
1/4 c. ground cumin
1 tbsp. ground cumin
kosher salt
Freshly ground pepper
2 rack baby back ribs
4 jalapeños
8 clove garlic
1/2 c. fresh lime juice
2 tbsp. fresh lime juice
1/2 c. honey
1 lb. fresh pineapple rings
2 tbsp. light brown sugar
1/4 c. finely diced red onion
1/2 c. Chopped cilantro
1 large Hass avocado
Preparation
Step 1In a small bowl, combine the ancho powder with 1/4 cup of the cumin, 2 tablespoons of salt, and 1/2 teaspoon of pepper. Set the ribs on a rimmed baking sheet and rub all over with the spice mix. Cover with plastic wrap and refrigerate for at least 2 hours or up to 10 hours.Step 2Preheat the oven to 350 degrees F. Add 1/4 inch of water to the baking sheet and bake the ribs for 45 minutes, until barely tender. Cover with foil and bake until tender, about 30 minutes longer. Pour off the pan juices.Step 3Meanwhile, in a blender, puree three-fourths of the jalapeños with the garlic and 1/2 cup of the lime juice. Blend in the honey and the remaining 1 tablespoon of cumin. Transfer the glaze to a saucepan and simmer over low heat until glossy and thickened, 15 minutes.Step 4Raise the oven temperature to 450 degrees F. Brush the ribs with half of the glaze. Roast until well glazed, turning once, about 20 minutes. Brush with the remaining glaze.Step 5Light a grill or preheat the broiler. Grill the pineapple rings over high heat, turning once, until lightly charred, about 5 minutes. Finely dice the pineapple and transfer to a bowl. Add the brown sugar, onion, cilantro, avocado, and remaining jalapeño and 2 tablespoons of lime juice. Season with salt and pepper.Step 6Grill or broil the ribs over high heat, turning once, until caramelized, about 5 minutes. Cut between the bones and serve with the salsa. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
