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.



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Ingredients
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    1   tablespoon 
    whole allspice
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    1   tablespoon 
    cumin seed
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    2   teaspoons 
    fennel seed
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    1   teaspoon 
    mustard seed
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    1   teaspoon 
    salt
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    4 - 5   pounds 
    meaty pork spareribs or pork loin back ribs
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    2   cups 
    hickory or oak chips
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    2   medium 
    mangoes, pitted, peeled, and chopped
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    2   tablespoons 
    honey
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    2   tablespoons 
    grated fresh ginger
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    2   tablespoons 
    key lime juice or lime juice
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    2   tablespoons 
    bourbon, optional
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    1   
    jalapeno pepper*, seeded and finely chopped
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    2   
    green onions, chopped
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    Black-Eyed Pea and Pineapple Salsa (see recipe below) (optional)
Black-Eyed Pea and Pineapple Salsa
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    4   slices 
    cored fresh pineapple slices
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    1   medium 
    roma whole tomato
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    2  1/2 inch thick 
    onion slices
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    1   
    jalapeno pepper
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    1  15  ounce can 
    black-eyed peas, rinsed and drained
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    1/2  teaspoon 
    finely shredded lime peel
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    1   tablespoon 
    lime juice
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    1   tablespoon 
    cilantro
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    1   teaspoon 
    olive oil
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    1   clove 
    minced garlic
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    1/2  teaspoon 
    ground cumin
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    1/4  teaspoon 
    salt


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.
Black-Eyed Pea and Pineapple Salsa
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.

Tip
  • *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.
Nutrition information
Per Serving: cal. (kcal) 239, Fat, total (g) 7, chol. (mg) 84, sat. fat (g) 2, carb. (g) 20, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 16, pro. (g) 25, vit. A (IU) 583.08, vit. C (mg) 23.03, Thiamin (mg) 0.33, Riboflavin (mg) 0.36, Niacin (mg) 3.55, Pyridoxine (Vit. B6) (mg) 0.7, Folate (g) 16.13, Cobalamin (Vit. B12) (g) 0.92, sodium (mg) 454, Potassium (mg) 495, calcium (mg) 60.58, iron (mg) 2.16, Percent Daily Values are based on a 2,000 calorie diet
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