Recipe courtesy of Lou Diamond Phillips
Turbo Ribs with Mango Avocado Salsa
- Level: Easy
- Yield: 6 servings
- Total: 1 hr 30 min
- Prep: 20 min
- Cook: 1 hr 10 min
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.