Floribbean dishes often use a lot of peppers, but their spiciness is moderated by gentle flavors such as key lime, mango, almond, or honey.
Heat a medium skillet over medium heat. Add the fennel seed, allspice, cumin seed & mustard seed to the skillet. Toast for 3 minutes, stirring occasionally, until the seeds are fragrant.
Crush the seeds with a mortar & pestle or in a clean coffee grinder. Stir in the salt.
Trim the fat from the ribs. Place the ribs in a shallow roasting pan. Generously sprinkle the rub mixture over both sides of the ribs & rub it in with your fingers. Cover the pan with foil.
Bake in a preheated 350ºF oven for 2 to 2 1/2 hours, or until they are very tender. Drain off the fat.
At least one hour before grilling time, soak the wood chips in enough water to cover them. Then, drain the wood chips.
For the mango mojo: In a food processor or blender, combine the mango, honey, ginger, key lime juice & bourbon, if desired. Cover & process or blend until the mixture is smooth. Stir in the jalapeno pepper & green onion.
Sprinkle the wood chips over medium coals in a charcoal grill. Place the ribs on the grill rack directly over the coals. Grill, covered, for 10 minutes or until the ribs are browned, turning once & brushing the meat with the mango mojo. (For a gas grill, preheat the grill. Reduce the heat to medium. Add the wood chips, according to the manufacturers directions. Place the ribs on a grill rack. Grill as directed above.)
Drizzle the ribs with the remaining mango mojo.
If desired, serve the ribs with the Black-Eyed Pea & Pineapple Salsa (recipe follows below).
*TIP: Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin & eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap & water.
Black-Eyed Peas & Pineapple Salsa:
Place the pineapple slices, roma tomato, onion slices & the jalapeno pepper on the rack of an uncovered grill directly over medium coals.
Grill for 5 to 10 minutes, or until they are lightly charred & the onion is tender, turning occasionally.
Chop the pineapple, tomato & onion. Seed & finely chop the jalapeno (see TIP above)*. Place the mixture in a medium bowl.
Add the black-eyed peas, lime peel, lime juice, cilantro, olive oil, minced garlic, cumin & salt. Mix together well.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (441g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 704 | ||
Calories from Fat: 313 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.7g | 46 % | |
Saturated Fat 11.8g | 59 % | |
Monounsaturated Fat 14.4g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 175.4mg | 54 % | |
Sodium 178.7mg | 6 % | |
Potassium 1362.8mg | 36 % | |
Total Carbohydrate 24.9g | 7 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 18.6g | ||
Protein 68.1g | 97 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 704
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