Latin Pork Back Ribs with Smoky Pineapple-Mango Recipe | Blue Rhino

Ingredients

• 3 - 4 lb Baby Back Ribs
• Dry Rub:
• 2 tbsp Packed Brown Sugar
• 2 tsp Dried Oregano Leaves (preferably Mexican oregano)
• 3/4 tsp Ground Cumin
• 1/2 tsp Salt
• 1/4 tsp Ground Red Pepper
• Smoky Pineapple-Mango Sauce:
• 1/3 cup Pineapple Juice
• 1/4 cup Vegetable Oil
• 1/4 cup Fresh Lime Juice
• 3/4 cup Chopped Fresh Mango
• 2 tbsp Chopped Fresh Cilantro
• 1 tbsp Chipotle Peppers in Adobo Sauce
• 1/2 tsp Dried Oregano Leaves
• 1/4 tsp Salt
• 1 clove Garlic, minced (1/2 tsp)
• Additional Items:
• Small Bowl
• Food Processor