30 ml (2 tbsp) freshly squeezed lime juice
30 ml (2 tbsp) tequila
30 ml (2 tbsp) brown sugar
1/2 ripe pineapple, trimmed and cut lengthwise into 1-cm (1/2-inch) slices
50 ml (1/4 cup) white balsamic vinegar
1/2 small red onion, cut into 5-mm (1/4-inch) dice
1 jalapeno pepper, stemmed, seeded if desired, and minced
125 ml (1/2 cup) chopped cilantro
15 ml (1 tbsp) extra-virgin olive oil
5 ml (1 tsp) salt
1 ml (1/4 tsp) freshly ground black pepper
1 ripe avocado, halved, seeded, peeled and cut into 5-mm (1/4-inch) dice
50 ml (1/4 cup) paprika
50 ml (1/4 cup) ancho chili powder
50 ml (1/4 cup) ground cumin
30 ml (2 tbsp) salt
2 kg (4 1/2 lbs) pork baby back ribs
50 ml (1/4 cup) chopped garlic
3 jalapeno peppers, stemmed and seeded if desired
15 ml (1 tbsp) ground cumin
45 ml (3 tbsp) hot sauce
250 ml (1 cup) freshly squeezed lime juice
5 ml (1 tsp) salt
250 ml (1 cup) honey
Salsa: In a shallow bowl, combine lime juice, tequila and brown sugar. Add pineapple and toss thoroughly. Let marinate for 30 minutes. Remove pineapple and set aside.
Transfer marinade to a saucepan over medium heat. Add vinegar and simmer, stirring often until reduced by half. Remove from heat and let cool to room temperature.
Heat grill to medium-high. Wipe grill with an oiled towel and place pineapple on grill at an angle. Cook for 6 to 8 minutes, turning frequently, until outside of pineapple is lightly golden and caramelized.
Remove from grill, let cool and cut into 5-mm (1/4-inch) dice. In a bowl, combine pineapple with vinegar mixture. Gently toss in onion, jalapeno, cilantro, olive oil, salt, pepper and avocado. Taste and adjust seasoning as necessary.
Note: If making salsa in advance, do not add avocado. Cover and refrigerate overnight, then add avocado 30 minutes before serving.
Ribs: In a small bowl, combine paprika, chili powder, cumin and salt. Pat spice mixture all over ribs and let stand for 30 minutes.
Heat grill to 150 C (300 F). Place ribs in a single layer in a baking pan and add 5 mm (1/4 inch) of water to pan. Bake uncovered for 45 minutes on grill with lid closed. Cover ribs with foil and bake for an additional 45 minutes or until very tender.
Meanwhile, for the glaze, puree garlic, jalapenos, cumin, hot sauce, lime juice and salt in a food processor. Pour mixture into a small saucepan and stir in honey. Cook over low heat for 20 minutes, stirring constantly and being careful not to burn.
Increase grill temperature to 230 C (450 F). Remove ribs from baking pan and spread generously with glaze. Grill for 5 minutes per side, frequently brushing with additional glaze.
To serve, cut ribs apart and serve hot with salsa.
Makes 4 servings.
Nutrition information per serving: 1220 calories; 68 g fat (21 g saturated fat); 41 g protein; 10 g fibre; 185 mg cholesterol; 104 g carbohydrate; 5130 mg sodium.
Source: California Avocado Commission.