Pineapple Mango Salsa! (May 2016)
Spice-Rubbed Ribs w/ Pineapple Glaze (March 2016)
All the ingredients are right here in the picture. (1) Pineapple, (3) Mango’s, (1) Medium Red Onion, (1) Lime, and Salt & Pepper. The next 3 ingredients are optional: Chili Powder, Cumin, and Cayenne Pepper. Get creative and add flavors you like! 1. Cut off the top of the pineapple then core the pineapple. I use a pineapple corer. It pulls out all the pineapple and keeps the outside intact so you can use it for serving the salsa. Cut the cored pineapple into round slices and grill over high heat for 1-2 mins a side. Let the pineapple cool and then dice and place in a mixing bowl. 2. Peel the mangos. Peel, slice, and chop mangos and place in mixing bowl. Chop the pineapple and the mango into pieces about the same size. I do what is called a “rough” chop. Be careful chopping mangos as they get slippery. Finely chop the red onion and add to the mixing bowl.
1. Prepare ribs by removing the membrane of the back of the ribs.
2. Apply your favorite Caribbean rub to the ribs. Place the ribs in a large baking dish or large Ziploc bag and let them sit in refrigerator for a few hours or as long as overnight…the longer the better. Remove ribs from refrigerator prior to cooking so they return to room temperature.
3. Set up your gas or charcoal grill for spit roasting (per grill instructions) for medium heat.
4. Use a foil pan as a drip pain to prevent fat from dripping into your grill.
5. Cut a hole every 2 or 3 ribs for the spit. Weave the spit through the ribs. It is not as hard as it sounds.
3. Add the zest and juice of one lime. You may only need the half the juice of the lime due to the juice from the pineapple. Heating the lime in the microwave for 10-15 seconds make it easier to juice.
6. Put spit on grill and start motor.
7. Fill a clean spray bottle with pineapple juice and spray the ribs as they cook to add additional favor and to keep them from getting dry.
4. Season with ½ teaspoon of kosher salt and freshly cracked pepper, taste, and add more as needed.
5. Optional step: add Chile Powder, Cumin, and Cayenne Pepper. My wife doesn’t like spicy food, so I go easy with the Cayenne.
8. Ribs are done when the meat pulls back from the bone about ¼ to ½ inch. About 1-1.5 hours (see picture).
9. Remove ribs from spit (use heat-proof gloves/oven mitts) since the spit will be hot. The ribs can be sliced into individual ribs and served as an appetizer (pic 3). While the ribs cook you can make your pineapple glaze.
6. Toss all the ingredients. Taste. Adjust seasonings. You can always add, but you can’t take them out.
7. Serve in a bowl with chips on side. I recommend using the pineapple bottom to serve the salsa it makes for a cool presentation… your family or guests will be impressed!
10. In a small saucepan, mix 1.5 cups of pineapple juice and ½ cup of brown sugar. If you like, add 1 cup of spiced rum to the mix. Cook over medium to high heat to reduce the mix (meaning the ingredients will thicken) to create the glaze for drizzling or dipping the ribs. Enjoy!
Call Today! 401-356-4777
www.NestorPhysicalTherapy.com
Made with FlippingBook HTML5