Tex Mex Ribs with Pineapple Salsa
The punchy flavours of this pineapple salsa pair perfectly with our rich, slow cooked Aussie pork ribs coated in a Tex-Mex style rub.
3 hrs 50 mins
Capable Cooks
4
What you’ll need
INGREDIENTS
- 2 racks SunPork Fresh Foods Pork Ribs
- 2 Tbsp. brown sugar
- 3 Tbsp. sweet paprika
- 2 Tbsp. garlic powder
- 2 Tbsp. onion powder
- 2 Tbsp. cumin
- 1 Tbsp. ground coriander seeds
- 1 Tbsp. cracked black pepper
- 1 tsp. cayenne pepper
- 2 Tbsp. dried oregano
- 50ml oil
Pineapple Salsa
- 350g pineapple, peeled, cored and sliced
- 1 red capsicum, sliced
- 1 red onion, sliced
- 2 Tbsp. olive oil
- 1/4 cup fresh coriander, leaves removed
- 1 red chilli, sliced
- 2 limes, juiced
Tex-Mex Barbecue Sauce
- 1 Tbsp. olive oil
- 100ml barbecue sauce
- 100ml chipotle paste
- 1 lime, juiced
How to make it
- Pre-heat smoker to 120⁰C.
- To make a rub, mix brown sugar, paprika, garlic powder, onion powder, cumin, coriander seeds, black pepper, cayenne pepper, oregano and oil in a bowl.
- Massage into both sides of the rib rack and place in the fridge covered to marinate for approx. 1hr.
- Place ribs on a rack in a roasting dish and allow to smoke for approx. 2-3hrs or until the meat starts to pull away from the bone.
- To make pineapple salsa, grill pineapple slices, capsicum and onion on the barbecue or in a fry-pan over high heat for approx. 2 mins. Ensure that there is a bit of charred colouring before removing to set aside and cool.
- Once pineapple, capsicum and onions have cooled, dice into bite sized pieces and toss in a bowl with coriander, chili, lime juice and season with salt and pepper. Set aside until ribs are ready to serve.
- While ribs are smoking, prepare the Tex Mex Barbecue Sauce. Mix barbecue sauce, chipotle paste and lime juice in a saucepan and bring to a simmer over med. heat. Set aside once it starts to bubble.
- Remove ribs from smoker, brush on both sides with sauce, cover and return to smoker increasing the heat to 180⁰C for 20-30mins.
- Remove cover, brush with additional sauce and smoke for a further 15mins.
- Remove from smoker and allow to rest for 10mins, slice and serve with pineapple salsa.