Barbecued Ribs with California
California Avocado Commission
1 1/2 tablespoons cumin seeds
1 tablespoon yellow mustard seeds
1 tablespoon coriander seeds
1 tablespoon anise seeds
18 green cardamom pods, husked
1 tablespoon smoked paprika
4 pounds pork spareribs
1/3 cup plain yogurt
1 tablespoon brown sugar
Salt to taste
2 fresh, ripe California avocados,
1 cup plain yogurt
1 garlic clove
1 green onion, halved lengthwise
and thinly sliced
1 jalapeño, seeded and minced
1 1/2 tablespoons minced
1 1/2 tablespoons minced fresh basil
1 tablespoon minced fresh chives
2 cucumbers, peeled and diced
1 mango, peeled and diced
Salt to taste
To prepare the ribs, toast cumin, mustard, coriander, anise and cardamom in
a skillet over medium heat, stirring frequently; cool. Grind in a spice grinder.
Transfer to a bowl. Stir in paprika.
Arrange spareribs on a baking sheet. Massage with some of the spice rub, cover
and refrigerate overnight. Remove 1 hour before cooking.
To prepare the relish, peel and chop 1 avocado and place in a food processor. Add
yogurt and garlic; puree. Transfer to a bowl and stir in onion, jalapeño and herbs.
Place in refrigerator; remove 1 hour before serving. Peel and dice second avocado;
add to mixture with cucumber, mango and salt.
Preheat oven to 350°F. In a bowl, combine yogurt and brown sugar. Place foil on a
baking sheet and arrange ribs on foil. Brush ribs with yogurt mixture, then wrap
tightly in foil. Bake for 1 1/4 hours. Unwrap ribs; cool.
Preheat the grill. Grill ribs over medium heat until browned. Carve into individual
ribs and sprinkle with spice rub and salt. Serve with relish. Makes 4 servings.
Recipe provided by the California Avocado Commission.