Spiced Baby Back Ribs with Melon Salsa

Spiced Baby Back Ribs with Melon Salsa

2 or 3 racks baby back ribs,3 to 5 lbs. 2 T. paprika 2 t. each garlic salt and cayenne pepper 1 t. each black and white pepper 4 cups chopped cantaloupe, honeydew and watermelon 1 cup chopped red and/or green bell pepper 1/2 cup chopped red onion 1/3 cup lime juice 1 small clove garlic, minced 2 T. each minced jalapeno chili pepper and cilantro 1 T. minced fresh mint

Trim ribs if needed and cut into serving pieces if desired. Combine paprika, garlic salt, cayenne pepper, black and white peppers; rub on all surfaces of ribs. Cover and refrigerate at least 1 hour before grilling. Light fire and let burn down to hot coals, about 30 to 40 minutes. Push coals to sides. Add 1 cup wet mesquite chips to coals if desired. Place ribs away from coals on grill.Cover grill and cook 1 to 1 1/2 hours or until tender, turning every 15 to 20 minutes. Combine chopped melons, peppers and onion in a bowl. Mix remaining ingredients and pour over melons; toss to mix. Serve salsa with ribs. Makes 4 servings. Melon salsa goes fast. Be sure to make enough by multiplying the recipe a time or two. Source: The Marlboro Country Cookbook

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