Cumin dry-rub Ribs with Pineapple Salsa

Here’s a recipe that would be great for your 4th of July festivities.  A dry rub that you can make ahead and smother some ribs in and let them hang out in the fridge for a day or two before you slow cook them, then grill them off to perfection.  The rub has just a few simple, savory spices, and there’s also a glaze of sweet, sticky, spicy sauce.

Ingredients:

1/4 cup ancho chile powder

1/4 cup plus 1 tablespoon ground cumin

Kosher salt and fresh ground pepper

1 rack baby back ribs

1 jalapeño, seeded and thinly sliced

4 garlic cloves, smashed

1/2 cup plus 2 tablespoons fresh lime juice

1/2 cup honey

1 pound fresh pineapple rings, sliced about 1/2 inch thick

2 tablespoons brown sugar

1/4 cup finely diced red onion

1/2 cup chopped cilantro

Directions:

  • In a small bowl, combine the chili powder with 1/4 cup of cumin, 2 tablespoons of salt and 1/2 teaspoon of pepper
  • Set the ribs in a cooking dish, rub all over with spice mixture, cover with plastic wrap and refrigerate

ribs coated thickly in the dry rub

  • When you’re ready to cook them: preheat the oven to 350°
  • Add a small bit of water to the bottom of the cooking dish and bake the ribs for 45 minutes, until just tender
  • Cover with foil and bake another 30 minutes
  • Meanwhile, puree 1/2 of the jalapeño with the garlic and 1/2 cup of lime juice, add in the honey and the remaining 1 tablespoon of cumin
  • Pour the glaze mixture into a saucepan and simmer over low heat until thickened, about 15 minutes
  • When the ribs have cooked to tender, raise the oven temperature to 450° or light your grill
  • Brush the ribs with half of the glaze and bake or grill for about 20 minutes
  • Brush with the remaining glaze for a sticky finish
  • Grill the pineapple rings over high heat, turning once, about 5 minutes (or pan fry them in a cast iron skillet over a high heat for 2-3 minutes) and set aside to cool

pineapple rings ready for the grill

  • Dice the pineapple and transfer to a bowl and add the brown sugar, onion, cilantro, and remaining 1/2 jalapeño and 2 tablespoons of lime juice. Season with salt and pepper

Pineapple Salsa

We served this with a black & pinto bean salad.

cumin rubbed ribs with sweet & spicy glaze, pineapple salsa, and black & pinto bean salad

This recipe was inspired by Food and Wine.

J