Serves 6 – Preparation Time 0:10

Put a little zing onto your barbecue this summer. You can make these ribs as mild or as hot as you desire depending on the heat level of the salsa.

1/4 cup jalapeño chile pepper, minced
2 lbs. pork backrib
1/2 cup soy sauce
2 cups salsa, mild or hot
4 cloves garlic, minced
1/2 cup honey

Peel the membrane off the back of the ribs using your fingers. (This makes an enormous difference in the tenderness of the ribs.) Cut each sleeve or rack of ribs into 10" sections. In a bowl, combine salsa, soy sauce, garlic, honey, and jalapeño peppers. Mix well and pour 2/3 of the mixure over ribs. Marinate at room temperature 1 hour or up to 2 days in refrigerator.

When you’re ready to grill the ribs, preheat barbecue on low. Place ribs in the rib rack and place the rack in the pan. Fill the roasting pan with water so that the bottom is covered (approximately 1/2"). Place rib rack and pan on grill and cook on LOW for 60 minutes, making sure the roasting pan always has water in it. For a more grilled taste, remove the rib rack with the ribs, from the pan, and place rack directly on the grill on MEDIUM for the final 15 minutes of cooking time.

Add the remainder of the marinade during the last 15 minutes of cooking.