Floribbean Ribs with Black-Eyed Pea & Pineapple Salsa

Floribbean Ribs with Black-Eyed Pea & Pineapple Salsa

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From: Diabetic Living Magazine

Floribbean dishes often use a lot of peppers, but their spiciness is moderated by gentle flavors such as key lime, mango, almond or honey. The ribs in this recipe are flavored with a spicy-sweet mango sauce and served up with a fresh grilled pineapple salsa that's chock-full of high-in-fiber black-eyed peas.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • Black-Eyed Pea & Pineapple Salsa
  • 4 slices cored fresh pineapple slices
  • 1 medium roma whole tomato
  • 2 slices onion, ½ inch thick each
  • 1 medium jalapeño pepper
  • 1 (15 ounce) can black-eyed peas, rinsed and drained
  • ½ teaspoon finely shredded lime peel
  • 1 tablespoon lime juice
  • 1 tablespoon cilantro
  • 1 teaspoon olive oil
  • 1 clove minced garlic
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt
  • Floribbean Ribs
  • 1 tablespoon whole allspice
  • 1 tablespoon cumin seed
  • 2 teaspoons fennel seed
  • 1 teaspoon mustard seed
  • 1 teaspoon salt
  • 4 to 5 pounds meaty pork spare ribs or pork loin back ribs
  • 2 cups hickory or oak chips
  • 2 medium mangoes, pitted, peeled, and chopped
  • 2 tablespoons honey
  • 2 tablespoons grated fresh ginger
  • 2 tablespoons key lime juice or lime juice
  • 2 tablespoons bourbon (optional)
  • 1 medium jalapeño pepper, seeded and finely chopped (see Tip)
  • 2 medium scallions, chopped

Preparation

  • Prep

  • Ready In

  1. Prepare salsa: Place pineapple slices, tomato, onion slices and jalapeño pepper on the rack of an uncovered grill directly over medium coals. Grill 5 to 10 minutes or until lightly charred and onion is tender, turning occasionally. Chop pineapple, tomato and onion. Seed and finely chop jalapeño (see Tip). Place in a medium bowl.
  2. Add black-eyed peas, lime peel, lime juice, cilantro, olive oil, garlic, cumin and salt; mix well. Cover and refrigerate until ribs are ready.
  3. Prepare ribs: Heat a medium skillet over medium heat. Add fennel seed, allspice, cumin seed and mustard seed to skillet. Toast 3 minutes, stirring occasionally, until seeds are fragrant. Crush seeds with a mortar and pestle or in a clean coffee grinder. Stir in salt.
  4. Trim fat from ribs. Place ribs in a foil-lined shallow roasting pan. Generously sprinkle rub mixture over both sides of ribs; rub in with your fingers. Cover pan with foil.
  5. Bake ribs in a 350°F oven for 2 to 2½ hours or until very tender. Drain off fat.
  6. Meanwhile, at least 1 hour before ribs are finished baking, soak wood chips in enough water to cover. Drain wood chips; set aside.
  7. In a food processor or blender, combine mango, honey, ginger, key lime juice and bourbon, if desired. Cover and process until smooth. Stir in jalapeño pepper and scallions.
  8. Sprinkle wood chips over medium coals in a charcoal grill. Place ribs on the grill rack directly over the coals. Grill covered, for 10 minutes or until ribs are browned, turning once and brushing occasionally with the mango mixture. (For a gas grill, preheat grill. Reduce heat to medium. Add wood chips, according to manufacturer directions. Place ribs on grill rack. Grill as directed above.)
  9. To serve, drizzle ribs with remaining mango mixture and serve with salsa.
  • Tip: Because hot chile peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Nutrition information

  • Serving size: 5 ribs, ¼ cup sauce and ¾ cup salsa
  • Per serving: 239 calories; 7 g fat(2 g sat); 2 g fiber; 20 g carbohydrates; 25 g protein; 16 mcg folate; 84 mg cholesterol; 16 g sugars; 619 IU vitamin A; 23 mg vitamin C; 62 mg calcium; 2 mg iron; 454 mg sodium; 495 mg potassium
  • Nutrition Bonus: Vitamin C (38% daily value)
  • Carbohydrate Servings:

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