Jerked Ribs with Mango-Pineapple-Jicama Salsa
Patricia Rain

Makes 4 servings

Ingredients:

3 pounds ribs, preferably meaty baby back ribs (pork, lamb or beef)
2 tablespoons dark rum (spiced if you have it)
1 tablespoon pure vanilla extract (preferably Mexican)
3 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
1 tablespoon soy sauce
1 to 2 fresh jalapeño chiles, seeded and chopped
5 cloves of garlic, chopped
1 tablespoon ground allspice
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
salt and pepper to taste

Salsa:

1 large mango, peeled, pitted and diced
1 cup fresh pineapple, peeled, and cut in cubes
1/2 cup jicama, peeled and chopped
1 teaspoon brown sugar
1 teaspoon pure vanilla extract
2 tablespoons chopped cilantro
2 tablespoons chopped mint leaves
1 fresh jalapeño pepper, seeded and chopped
2 tablespoons red onion, diced

Preparation:

Combine the ribs with all the marinade ingredients. Cover and
refrigerate for at least 4 hours and up to 2 days (longer is better
flavor-wise).

When ready to barbecue, light the fire and make the salsa. Combine all
salsa ingredients together and chill until ready to use.

Cook the ribs over medium-low heat, starting first in the hotter
areas, then slow cooking them (40 minutes for cut ribs, 2 hours for
slabs).

Serve ribs with the salsa on the side.


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