Years ago as a new mom defeated by dirty diapers and the Wonder Pets, I asked for one day of peaceful laziness to retain my sanity. To my surprise, I was granted that day by my amazing husband — a blissful Wonder Pets-free relaxing day complete with a lounge chair, margaritas, and ribs. I made it till around 5pm then
passed out fell asleep outside on said lounge chair. It might have had something to do with the multiple margaritas but it was glorious.
Before I nodded off into what I can only imagined looked like a lost college student on a four-day drinking binge who just happened to pass out in someone’s yard, I had some of the most unique and wonderful ribs of my life — Glazed Ribs with Grilled Pineapple Salsa. We’re not talking about strict traditional BBQ here. These ribs veer away from the traditional and into something more exciting. I was actually impressed by my husband’s sudden cooking skills and when I came to, I begged for the recipe. When he told me that he used a recipe by Chef Susan Finger I was elated as she’s on my list of favorite chefs. What can I say, he’s got good tastes in food (the Hawaiian shirts he use to wear is another story).
Since then we’ve spent years using her technique but putting different spins on the original recipe resulting in these amazing Cumin Glazed Ribs with Peach Avocado Salsa. There are just no words to describe how happy these ribs make me! Seriously, beyond simple doesn’t describe how easy it is to get something so flavorful and unique in your own kitchen. Can someone say summer cook-out?
Rich in layers of flavors, these slightly sweet, savory, fire-kissed ribs topped with a refreshing peach, avocado, and jalapeño salsa are beyond the perfect way to enjoy summer.
P.S. Excuse the progression of out of focus photography – someone might have made a pitcher of margaritas and someone just might have downed said margaritas while shooting these glorious ribs that go well with margaritas.
Did I mention these are great with margaritas?
Cumin Glazed Ribs with Peach Avocado Salsa
These ribs need little attention from you as most of the cooking is done in the oven. It all starts with a cumin infused dry rub, a marinating sit in the refrigerator, and then some time in the oven.
While the ribs are slow cooking, create a refreshing peach “salsa” with creamy avocado, jalapeño, cilantro, shallot, and lime juice.
Next, baste the ribs with a cumin-lime-honey glaze and finish off on the grill or under the broiler.
Slice and serve. Be prepared to get your fingers sticky!
Beer and Wine Pairings
These aren’t your typical smoky ribs, so we like an IPA, Hefeweizen, Saison, or Biere de Garde for beers. For a wine pairing try (reds) southern Rhone or a Spanish Ribera and (whites) any of the Chenin Blanc blends from the south of France will do or a Rosé. And, of course, margaritas!
The heat level is low in the ribs but the salsa has a bit of a kick. For my 5-year-old, I simply served hers with peaches and avocados and she really enjoyed it but I will note she and the other children we have over for rib cook-outs favor my, honey sea salt glazed ribs a bit better.
Rich in layers of flavors, these slightly sweet, savory, fire-kissed ribs topped with a refreshing peach, avocado, and jalapeno salsa are beyond the perfect way to enjoy summer.
- 1/4 cup plus 1 tablespoon ground cumin
- 2 tablespoons ancho chili powder
- 2 tablespoons smoked paprika
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 2 racks baby back ribs (about 5 pounds)
- 3 jalapeños, seeded
- 6 garlic gloves, peeled and smashed
- 1/2 cup plus 2 tablespoons fresh lime juice
- 1/2 cup plus 2 tablespoons honey
- 1 pound fresh peaches, pitted and diced
- 1 large Hass avocado, diced
- 1/4 cup cilantro
- 2 shallots, minced
- In a small bowl, stir to combine cumin, chili powder, paprika, salt, and pepper. Rub entirely over the ribs, place on a baking sheet, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
- Preheat oven to 350°F. Remove the plastic wrap and add 1/4 inch of hot water to the baking sheet. Place in the oven and bake for 45 minutes. Cover tightly with foil and bake until tender, about 30 minutes.
- While the ribs are baking, in a blender puree 1 jalapeño with garlic, 1/2 cup lime juice, 1/2 cup honey, and remaining 1 tablespoon cumin. Pour into a sauce pan and simmer over low heat until thickened, about 15 minutes. Set aside until needed.
- In a bowl, whisk to combine 2 tablespoons lime juice and honey. Add peaches, avocado, cilantro, shallots, the remaining 2 jalapeños (seeded and diced), and a pinch of salt and pepper. Toss to combine.
- Raise oven temperature to 425°F. Brush half of the glaze over the ribs and return to the oven. Roast 10 minutes a side until glazed.
- Preheat a grill (preferred) or broiler to high. Once the ribs are finished, brush with remaining glaze and grill or broil, turning once, until caramelized; about 5 minutes. Slice and serve with salsa.
Serve With: Classic summer sides such as potato salad, grilled corn on the cob, grilled okra, salad.
Beer & Wine Pairing: These aren't your typical smoky ribs, so we like an IPA, Hefeweizen, Saison, or Biere de Garde for beers. For a wine pairing try (reds) southern Rhone or a spanish Ribera and (whites) any of the Chenin Blanc blends from the south of France will do or a Rosé.
Kid Love: The heat level is low in the ribs but the salsa has a bit of a kick. For my 5-year-old, I simply served hers with peaches and avocados.