Floribbean Ribs

Floribbean dishes often use a lot of peppers, but their spiciness is moderated by gentle flavors such as key lime, mango, almond, or honey.

Floribbean Ribs Enlarge Image
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Makes:
6 servings
Serving Size:
5 ribs, 1/4 cup sauce, 3/4 c. salsa
Prep:
20 mins
Bake:
2 hrs 350°F
Grill:
10 mins
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Floribbean Ribs

Ingredients
1
tablespoon whole allspice
1
tablespoon cumin seed
2
teaspoons fennel seed
1
teaspoon mustard seed
1
teaspoon salt
4
pounds meaty pork spareribs or pork loin back ribs
2
cups hickory or oak chips
2
medium mangoes, pitted, peeled, and chopped
2
tablespoons honey
2
tablespoons grated fresh ginger
2
tablespoons key lime juice or lime juice
2
tablespoons bourbon, optional
1
jalapeno pepper*, seeded and finely chopped
2
green onions, chopped
 
Black-Eyed Pea and Pineapple Salsa (see recipe below) (optional)

Directions

  1. Heat a medium skillet over medium heat. Add fennel seed, allspice, cumin seed, and mustard seed to skillet. Toast 3 minutes, stirring occasionally, until seeds are fragrant. Crush seeds with a mortar and pestle or in a clean coffee grinder. Stir in salt.
  2. Trim fat from ribs. Place ribs in a shallow roasting pan. Generously sprinkle rub mixture over both sides of ribs; rub in with your fingers. Cover pan with foil.
  3. Bake ribs in a 350 degrees F oven for 2 to 2-1/2 hours or until very tender. Drain off fat.
  4. At least 1 hour before grilling, soak wood chips in enough water to cover. Drain wood chips.
  5. For mango mojo, in a food processor or blender, combine mango, honey, ginger, key lime juice, and bourbon, if desired. Cover and process until smooth. Stir in jalapeno pepper and green onion.
  6. Sprinkle wood chips over medium coals in a charcoal grill. Place ribs on the grill rack directly over the coals. Grill covered, for 10 minutes or until ribs are browned, turning once, and brushing occasionally with mango mojo. (For a gas grill, preheat grill. Reduce heat to medium. Add wood chips, according to manufacturer directions. Place ribs on grill rack. Grill as directed above.) Drizzle ribs with remaining mango mojo.
  7. If desired, serve with Black-Eyed Pea and Pineapple Salsa. Makes 6 servings.

From the Test Kitchen

*Test Kitchen Tip:

Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and 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 and water.

Black-Eyed Pea and Pineapple Salsa

Ingredients

4
slices cored fresh pineapple slices
1
medium roma whole tomato
2
1/2 inch thick onion slices
1
15 ounce can black-eyed peas, rinsed and drained
1
tablespoon lime juice
1
tablespoon cilantro
1
teaspoon olive oil
1
clove minced garlic
1/2
teaspoon ground cumin
1/4
teaspoon salt

Directions

  1. Place 4 slices cored fresh pineapple slices, 1 medium roma whole tomato, two 1/2-inch thick onion slices, and 1 jalapeno pepper on the rack of an uncovered grill directly over medium coals. Grill 5 to 10 minutes, or until lightly charred and onion is tender, turning occasionally. Chop pineapple, tomato, and onion. Seed and finely chop jalapeno.* Place in a medium bowl.
  2. Add one 15-ounce can black-eyed peas, rinsed and drained, 1/2 teaspoon finely shredded lime peel, 1 tablespoon lime juice, 1 tablespoon cilantro, 1 teaspoon olive oil, 1 clove minced garlic, 1/2 teaspoon ground cumin, and 1/4 teaspoon salt; mix well. Makes 6 servings.
  3. Nutrition Facts per serving of salsa: 75 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 297 mg sodium, 15 g carb., 3 g dietary fiber, 3 g protein.

Nutrition Facts

(Floribbean Ribs)
    Per serving:
  • 239 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 84 mg chol.,
  • 454 mg sodium,
  • 20 g carb.,
  • 2 g fiber,
  • 16 g sugar,
  • 25 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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