Latin Pork Back Ribs with Smoky Pineapple-Mango Sauce
Verified by stevemur
|3 poundspork back ribs|
|2 tablespoonsBrown sugar; packed|
|2 teaspoonsdried oregano leaves; (preferably Mexican oregano)|
|3/4 teaspoonGround cumin|
|1/4 teaspoonground red pepper; (cayenne)|
|Smoky Pineapple-Mango Sauce:|
|1/3 cupPineapple juice|
|1/4 cupVegetable oil|
|1/4 cupFresh lime juice|
|3/4 cupfresh mango; chopped|
|2 tablespoonsFresh Cilantro; chopped|
|1 tablespoonchipotle peppers in adobo sauce|
|1/2 teaspoondried oregano leaves; (Mexican)|
|1 clovegarlic; minced (1/2 teaspoon)|
Latin Pork Back Ribs with Smoky Pineapple-Mango Sauce Preparation
In small bowl, stir together rub ingredients; rub onto all surfaces of ribs. Grill ribs over indirect* medium heat (about 350 degrees F.) 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.
*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.
Republished with Permission, National Pork Council
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