Spicy Pork Ribs with Tangy Slaw

Ingredients

• 2  avocados diced
• 6 racks baby back ribs 
• 1  cabbage head shaved
• 1  cucumber shaved seeded
• 1  fennel bulb shaved
• 1 bunch cilantro leaves fresh chopped
• 2 cloves garlic chopped
• 1 tablespoon ground cumin 
• 1  jalapeño diced
• 2  juice of lime juiced
• 1  lemon zest 
• 12 ounce beer light (recommended: Miller MGD 64)
• 1 tablespoon paprika 
• 1  bell pepper red sliced
• 0.5  onion red shaved
• 2 teaspoons pepper flakes red
• 2  roma tomatoes chopped
• 20 servings salt and pepper black freshly ground
• 2 tablespoons tomato paste 
• 1  bell pepper yellow sliced
• 0.5  onion yellow sliced

Equipment

• frying pan
• oven
• whisk
• mixing bowl
• grill
• aluminum foil

Directions

1. For the ribs: Preheat the oven to 400 degrees F.
2. Place the ribs in a deep pan and rub with the cumin paprika, red pepper flakes, 2 teaspoons salt and 2 teaspoons black pepper.
3. Let sit 30 minutes.
4. In the meantime, whisk together the beer, lemon zest and tomato paste.
5. Pour over the ribs. Scatter the ribs with the tomatoes, bell peppers, onions and garlic. Cover tightly with foil and bake 3 hours.
6. While the ribs are cooking, make the slaw: In a mixing bowl, whisk together the lime juice and avocado until the avocado is just broken up.
7. Add the cabbage, cucumber, fennel, jalapeno, cilantro and onions and season well with salt and pepper. Cover and refrigerate.
8. To prepare: Preheat a grill to medium-high heat.
9. Remove the ribs from the oven and finish on the grill until the outside is crisp, 15 to 20 minutes.
10. Serve the ribs with the slaw on the side.