Ingredients

  • 2 tablespoons ancho chili powder
  • 2 racks baby back ribs (about 5 pounds)
  • 1/4 cup cilantro
  • 6 garlic gloves, peeled and smashed
  • 1/4 cup plus 1 tablespoon ground cumin
  • 1 teaspoon ground black pepper
  • 1 large Hass avocado, diced
  • 1/2 cup plus 2 tablespoons honey
  • 3 jalapeños, seeded
  • 1 tablespoon kosher salt
  • 1/2 cup plus 2 tablespoons fresh lime juice
  • 1 pound fresh peaches, pitted and diced
  • 2 shallots, minced
  • 2 tablespoons smoked paprika

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • 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.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 120 minutes

Step 2

  • Remove the plastic wrap and add 1/4 inch of hot water to the baking sheet.
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Step 3

  • 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.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 75 minutes

Step 4

  • 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.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 15 minutes

Step 5

  • 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.
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Step 6

  • 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.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 15 minutes