Turbo Ribs with Mango Avocado Salsa

Total Time:
1 hr 30 min
Prep:
20 min
Cook:
1 hr 10 min

Yield:
6 servings
Level:
Easy

Ingredients
  • Marinade and Ribs:
  • One 16-ounce jar picante sauce
  • One 12-ounce can beer
  • 1/2 cup soy sauce
  • 1/2 cup Worcestershire sauce
  • 2 cloves garlic, smashed
  • 1 jalapeno, halved
  • 1 onion, quartered
  • Juice of 1 lime
  • 1/2 teaspoon crushed red pepper flakes
  • Few dashes hot sauce
  • A few grinds freshly ground black pepper
  • 2 slabs whole baby back ribs
  • 1 large bottle BBQ sauce
  • Salsa:
  • 1/2 cup minced jicama
  • 2 avocados, diced
  • 1 mango, peeled and diced
  • 1 small red onion, minced
  • 1 green bell pepper, minced
  • 2 tablespoons chopped fresh cilantro
  • 1 1/2 tablespoons red wine vinegar
  • Juice of 1 lime
  • Salt and freshly ground black pepper
Directions
  • For the marinade: Combine the picante sauce, beer, soy sauce, Worcestershire sauce, garlic, jalapeno, onion, lime juice, red pepper flakes, hot sauce and black pepper in a large pot and stir to combine. Add the ribs and bring to a boil over high heat. (If the ribs are too large for the pot, cut the slabs in half, or divide between 2 pots.) Reduce the heat and simmer the ribs for 15 minutes. Remove the ribs from the marinade and discard the marinade.

  • Heat a grill or grill pan over medium-high heat. Grill the ribs for 15 minutes, turning one during grilling.

  • Preheat the oven to 350 degrees F.

  • Brush the ribs with BBQ sauce and roast in the oven for 30 minutes, brushing with more sauce a few times throughout cooking.

  • While the ribs are in the oven, make the salsa: Combine the jicama, avocados, mangoes, onions, peppers, cilantro, vinegar and lime juice. Season with salt and pepper and let sit.

  • Slice the ribs and serve with the salsa and extra BBQ sauce on the side.

  • This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.


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