Saturday, October 31, 2009

Caribbean Beef Ribs Topped with Peach Pineapple Salsa with a Touch of Honey

Happy Halloween!!!

I woke up craving for some ribs. Once again, I had to come up with something a bit different than the usual BBQ sauce. I must say that I was surprised by the outcome of my creativity. The combination of the Jamaican Spiced Seasoning, the sweetness of the honey and the Peach-Pineapple salsa made the taste quite divine!

I paired the ribs with coconut rice and black eye peas with roasted whole garlic.  This was a nice dinner treat for the family on Halloween night.

3 small slabs of beef ribs (4-5 ribs each slab)
Dry Jerk Seasoning (see pic below or use any carribean dry spice)
1 1/2 cups Peach and Pineapple Salsa (mild)
6 tbs of honey
Meat tenderizer
2 whole limes

Drizzle the ribs with meat tenderizer and let it sit for 15 mins. Then rub jerk seasoning all over the ribs. Cut the limes in halves and squeeze all over the ribs. Put the meat in the large bowl and cover with Saran wrap for 30 minutes to marinate.

Turn the broiler to 475 degrees. Arrange the ribs on a flat baking pan and cover with foil, let broil for 30 mins. Try the meat for tenderness and then remove the foil. Continue to broil until top of the ribs are crispy brown then turnover and broil to brown the other side (about 3 minutes each side)
Take out the ribs and set aside on a platter. Mix the honey and the salsa and pour all over the ribs. Serve with rice or pasta and your favorite vegetables.

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