Cumin-glazed ribs with avocado-pineapple salsa

Active: 45 minutes; Chill: 2 to 10 hours; Total: 12 hours; Serves: 4+

Ancho chili powder	¼ cup
Cumin seeds, freshly ground	¼ cup + 1 tablespoon
Salt, kosher	2 tablespoons
Pepper, freshly ground	½ teaspoon
Baby back ribs	5 pounds
Water
Jalapeños, seeded, thinly sliced	4
Garlic, smashed	8 cloves
Lime juice, freshly squeezed	½ cup + 2 tablespoons
Honey	½ cup
Pineapple, peeled, cored, cut into ½-inch-thick rings	1 pound
Sugar, light brown	2 tablespoons
Onion, red, finely diced	¼ cup
Cilantro, chopped	½ cup
Avocado, large, diced	1

1. In a bowl, combine the ancho powder, cumin, salt, and pepper. 
2. Set the ribs on a rimmed baking sheet, and rub with the spice mix. 
3. Cover with plastic wrap, and refrigerate for at least 2 hours, or up to 10 hours. 
4. Preheat oven to 325°F (Roast setting, if you have it). 
5. Add one-fourth inch of water to the sheet with the ribs; bake for 45 minutes, until barely tender. 
6. Cover with foil, and bake until tender, about 30 minutes more. 
7. Pour off the juices, and set aside. 
8. In a blender, puree three-fourth of the jalapeños with the garlic, ½-cup lime juice, and the reserved pan juices; blend in the honey and remaining cumin. 
9. Transfer the glaze to a saucepan, and simmer over low heat until thickened, about 15 minutes. 
10. Raise the oven temperature to 450°F. 
11. Brush the ribs with half of the glaze. 
12. Roast until well glazed, turning once, about 20 minutes. 
13. Brush with remaining glaze. 
14. Preheat a grill or the broiler. 
15. Grill the pineapple over high heat, turning once, until lightly charred, about 5 minutes. 
16. Finely dice, and transfer to a bowl. 
17. Add the sugar, onion, cilantro, avocado, the remaining jalapeños, and the remaining lime juice. 
18. Season with salt and pepper. 
19. Grill or broil the ribs over high heat, turning once, until caramelized, about 5 minutes. 
20. Cut between the bones, and serve with the salsa.

Recipe from Food & Wine Annual Cookbook 2012.