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.

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.

Bake ribs in a 350 degrees F oven for 2 to 2-1/2 hours or until very tender. Drain off fat.

At least 1 hour before grilling, soak wood chips in enough water to cover. Drain wood chips.

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.

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.

If desired, serve with Black-Eyed Pea and Pineapple Salsa. Makes 6 servings.

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.

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.

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.

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.