Cumin Glazed Ribs With Peach Avocado Salsa

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   ["In a small bowl, stir to combine cumin, chili powder, paprika, salt, and pepper. Rub entirely over the ribs, place on a baking sheet, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.", "Preheat oven to 350u00b0F. Remove the plastic wrap and add 1/4 inch of hot water to the baking sheet. Place in the oven and bake for 45 minutes. Cover tightly with foil and bake until tender, about 30 minutes.", "While the ribs are baking, in a blender puree 1 jalapeno with garlic, 1/2 cup lime juice, 1/2 cup honey, and remaining 1 tablespoon cumin. Pour into a sauce pan and simmer over low heat until thickened, about 15 minutes. Set aside until needed.", "In a bowl, whisk to combine 2 tablespoons lime juice and honey. Add peaches, avocado, cilantro, shallots, the remaining 2 jalapenos (seeded and diced), and a pinch of salt and pepper. Toss to combine.", "Raise oven temperature to 425u00b0F. Brush half of the glaze over the ribs and return to the oven. Roast 10 minutes a side until glazed.", "Preheat a grill (preferred) or broiler to high. Once the ribs are finished, brush with remaining glaze and grill or broil, turning once, until caramelized; about 5 minutes. Slice and serve with salsa.", "Notes

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   Serve With: Classic summer sides such as potato salad, grilled corn on the cob, grilled okra, salad.

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   Beer & Wine Pairing: These aren't your typical smoky ribs, so we like an IPA, Hefeweizen, Saison, or Biere de Garde for beers. For a wine pairing try (reds) southern Rhone or a spanish Ribera and (whites) any of the Chenin Blanc blends from the south of France will do or a Rose.

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   Kid Love: The heat level is low in the ribs but the salsa has a bit of a kick. For my 5-year-old, I simply served hers with peaches and avocados."]

* Per serving · 4 servings · Values may vary.

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