Grilled Pork “Baby Back”
Ribs with Cantaloupe BBQ Sauce
4 ea. Slabs of pork “baby
back” ribs, skinned
1 TB Extra virgin olive oil
2 TB Eddie’s Mo’Rockin’
Spice (recipe follows)
Note: For this recipe, it is unnecessary to
pre-boil the ribs before cooking them.
1. Rub ribs with olive oil and spice mix
and grill on high heat for 3-5 minutes on each side or until
dark golden brown.
2. Reduce heat to low, brush with
cantaloupe barbeque sauce and cook for one hour or until very
tender.
Cantaloupe BBQ Sauce
½ ea Red onion, chopped
2 ea Garlic cloves,
chopped
2 tsp Extra virgin olive
oil
2 ea Serrano chile,
chopped
1 cup Cantaloupe, skinned,
seeded, chopped
2 TB Cilantro, fresh,
chopped
1 TB Dijon mustard
2 cups Barbeque sauce,
Cattleman’s or your favorite kind
2 ea Limes, juiced
to taste Salt and black pepper
- Sauté onions, garlic, and chiles in
olive oil for 2 minutes or until translucent.
- Add the remaining ingredients, stir
well, and simmer over low heat for 15-20 minutes, stirring
occasionally until sauce has thickened.
Chipotle Coleslaw
2 cups Shredded cabbage or
coleslaw mix
¼ - ½ cup Ranch dressing
2 tsp Chipotle paste or
pureed chipotle peppers
½ cup Corn, roasted
to taste Salt and black pepper
- Combine all of the ingredients above
and mix well.
- Serve alongside ribs, or any other
barbecued
Mo’Rockin’ Spice Mix
1 TB Paprika
1 tsp Cayenne pepper
1 tsp Granulated garlic
1 tsp Mint, dry
½ tsp Onion powder
1 tsp Thyme, dry
½ tsp Crushed red pepper
flakes
1 tsp Kosher salt
-
In a small mixing bowl, combine all of the above
ingredients.
-
Sprinkle over any fish, meat, poultry, or vegetables.
“Share the Passion.”
