Sunday ... fun day

Summer ... sunshine ... BBQ ... and finally a decent cup of ambition (small victory).

For the family BBQ this afternoon ... here's the main line up:

Cumin-glazed ribs with avocado-pineapple salsa

1/4 cup ancho chile powder
1/4 cup plus 1 tablespoon ground cumin
Kosher salt and freshly ground pepper
2 racks baby back ribs (~5 lbs)
4 jalapenos, seeded & thinly sliced
8 garlic cloves - smashed
1/2 cup plus 2 tablespoons fresh lime juice
1/2 cup honey
1 pound fresh pineappple rings - cored & sliced 1/2 inch thick
2 tablespoons light brown sugar
1/4 cup finely diced red onion
1/2 cup chopped cilantro
1 large Hass avocado, diced

1.  In a small bowl, combine ancho powder with 1/4 cup of cumin, 2 tablespoons of salt and 1/2 teaspoon of pepper.  Set the ribs on a rimmed baking sheet and rub all over with the spice mix.  Cover with plastic wrap and refrigerate for at least 2 hours or up to 10 hours (going to go with about 8 hours....).  VIOLA...

2.  Preheat the oven to 350.  Add 1/4 inch of water to the baking sheet and bake the ribs for 45 minutes, until barely tender.  Cover with foil and bake until tender (~30 minutes).  Pour off pan juices.

3.  Meanwhile - turn up the tunes and have a cold one.  Oh wait... recipe says:  meanwhile, in a blender, puree three-fourths of the jalapenos with the garlic and 1/2 cup of the lime juice.  Blend in the honey and the remaining 1 tablespoon of cumin.  Transfer the glaze to a saucepan and simmer over low heat until glossy and thickened (~15 minutes).

4.  Raise the oven temperature to 450.  Brush the ribs with half of the glaze.  Roast until well glazed, turning once, about 20 minutes.  Brush with the remaining glaze.

5.  Light a grill (or if that option is not available - utilize that broiler).  Grill the pineapple rings over high heat, turning once, until lightly charred, about 5 minutes.  Finely dice the pineapple and transfer to a bowl.  Add the brown sugar, onion, cilantro, avocado and remaining jalapeno and 2 tablespoons of lime juice.  Season with salt and pepper.

6.  Grill or broil the ribs over high heat, turning once, until caramelized (~5 minutes).  Cut between the bones and serve with the salsa.

Paired beverages?  Well ... of course...

For those wine drinkers - I'll be pouring Domaine Les Garrigues Cotes du Rhone

And on the beer side ....

Will report back on the finished product later on....

Rock on Sunday Funday... rock on....