Turbo Ribs with Mango Avocado Salsa

Ingredients

• 2  avocados diced
• 2 slabs baby back ribs whole
• 1 large bottle bbq sauce 
• 12 ounce beer canned
• 2 tablespoons cilantro leaves fresh chopped
• 2 cloves garlic smashed
• 1  bell pepper green minced
• 3 dashes hot sauce 
• 1  jalapeño halved
• 0.5 cup jicama minced
• 1  juice of lime 
• 1  mangos diced peeled
• 1  onion quartered
• 9 servings grinds pepper black freshly ground
• 16 ounce picante sauce 
• 1 small onion red minced
• 0.5 teaspoon pepper flakes red crushed
• 1.5 tablespoons red wine vinegar 
• 6 servings salt and pepper black freshly ground
• 0.5 cup soya sauce 
• 0.5 cup worcestershire sauce 

Equipment

• oven
• pot
• grill
• grill pan

Directions

1. Combine the picante sauce, beer, soy sauce, Worcestershire sauce, garlic, jalapeno, onion, lime juice, red pepper flakes, hot sauce and black pepper in a large pot and stir to combine.
2. Add the ribs and bring to a boil over high heat. (If the ribs are too large for the pot, cut the slabs in half, or divide between 2 pots.) Reduce the heat and simmer the ribs for 15 minutes.
3. Remove the ribs from the marinade and discard the marinade.
4. Heat a grill or grill pan over medium-high heat. Grill the ribs for 15 minutes, turning one during grilling.
5. Preheat the oven to 350 degrees F.
6. Brush the ribs with BBQ sauce and roast in the oven for 30 minutes, brushing with more sauce a few times throughout cooking.
7. Combine the jicama, avocados, mangoes, onions, peppers, cilantro, vinegar and lime juice. Season with salt and pepper and let sit.
8. Slice the ribs and serve with the salsa and extra BBQ sauce on the side.