Cumin Glazed Ribs with California Avocado Pineapple Salsa - California Avocados

Name: Cumin Glazed Ribs with California Avocado Pineapple Salsa - California Avocados
Ingredients: California Avocado Pineapple Salsa; 2 Tbsp. freshly squeezed lime juice; 2 Tbsp. Tequila; 2 Tbsp. brown sugar; 1/2 ripe pineapple, trimmed+ and cut into 1/2-inch slices lengthwise; 1/4 cup white balsamic vinegar; 1/2 small red onion, cut into 1/4-inch dice; 1 jalapeño pepper, stemmed, seeded if desired, and minced; 1/2 cup chopped fresh cilantro; 1 Tbsp. Extra virgin olive oil; 1 tsp. salt; 1/4 tsp. freshly ground black pepper; 1 ripe Fresh California Avocado, halved, seeded, peeled and cut into 1/4-inch dice; Cumin Glazed Ribs; 1/4 cup Paprika; 1/4 cup ancho chile powder; 1/4 cup ground cumin; 2 Tbsp. salt; 4 1/2 lb. pork baby back ribs; 1/4 cup chopped garlic; 3 jalapeño peppers, stemmed and seeded if desired; 1 Tbsp. ground cumin; 3 Tbsp. hot sauce; 1 cup freshly squeezed lime juice; 1 cup honey; As needed California Avocado Pineapple Salsa (see make-ahead recipe above)

californiaavocado.com

Cumin glazed ribs with California avocado pineapple salsa—fresh, flavorful, and made with locally grown avocados. Perfect for summer BBQs!

View full recipe on californiaavocado.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at californiaavocado.com.

Share this recipe:

Cooking tools:

Mixing bowl
Saucepan
Grill
Oiled towel
Chef's knife
Cutting board
Paring knife
Measuring spoon
Measuring cup
Baking pan
Aluminum foil
Food processor
Spoon
Tongs
Pastry brush
Oven mitt
Serving platter
Kitchen towel
Whisk
Colander

Ingredients

California Avocado Pineapple Salsa
2 Tbsp. freshly squeezed lime juice
2 Tbsp. Tequila
2 Tbsp. brown sugar
1/2 ripe pineapple, trimmed+ and cut into 1/2-inch slices lengthwise
1/4 cup white balsamic vinegar
1/2 small red onion, cut into 1/4-inch dice
1 jalapeño pepper, stemmed, seeded if desired, and minced
1/2 cup chopped fresh cilantro
1 Tbsp. Extra virgin olive oil
1 tsp. salt
1/4 tsp. freshly ground black pepper
1 ripe Fresh California Avocado, halved, seeded, peeled and cut into 1/4-inch dice
Cumin Glazed Ribs
1/4 cup Paprika
1/4 cup ancho chile powder
1/4 cup ground cumin
2 Tbsp. salt
4 1/2 lb. pork baby back ribs
1/4 cup chopped garlic
3 jalapeño peppers, stemmed and seeded if desired
1 Tbsp. ground cumin
3 Tbsp. hot sauce
1 cup freshly squeezed lime juice
1 cup honey
As needed California Avocado Pineapple Salsa (see make-ahead recipe above)