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
- 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
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.