Closeup of finished ribs on a white plate.

Latin Pork Back Ribs with Smoky Pineapple-Mango

Name: Latin Pork Back Ribs with Smoky Pineapple-Mango Recipe
Prep time: 20 min
Cook time: 2 h
Yield: 4 Servings
Cuisine: Pork
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

Recipe courtesy of The National Pork Board

Makes: 4 servings
Prep Time: 15 - 20 minutes
Cook Time: 1 - 2 hours

Ingredients:

Baby Back Ribs

Dry Rub:

Packed Brown Sugar
Dried Oregano Leaves (preferably Mexican oregano)
Ground Cumin
Salt
Ground Red Pepper

Smoky Pineapple-Mango Sauce:

Pineapple Juice
Vegetable Oil
Fresh Lime Juice
Chopped Fresh Mango
Chopped Fresh Cilantro
Chipotle Peppers in Adobo Sauce
Dried Oregano Leaves
Salt
Garlic, minced (1/2 tsp)

Additional Items:

• Small Bowl
• Food Processor

Directions:

Preheat grill to medium.
In small bowl, stir together rub ingredients; rub onto all surfaces of ribs.
Grill ribs over indirect medium heat (about 350ºF.) for 1 hour.
Place sauce ingredients in food processor or blender container; process until nearly smooth.
Reserve half of sauce to serve with finished ribs.
Brush remaining sauce on rib.
Grill for an additional 30 minutes until ribs are tender and meat pulls from the bone.
Heat reserved sauce and serve with ribs.