Baby Back Pork Ribs with a Tropical Twist

Tropical Baby Back Pork Ribs

I recently bought baby back Pork ribs with a couple of ideas on how to prepare them, my first idea was to wrap them in banana leafs and cook them Island style, low and slow till tender. The twist was to take advantage of the amazing stone fruits flooding the markets right now. I made a simple chipotle chili and peach glaze, this was then brushed on the ribs, next was to wrap in banana leafs and steam in a pressure cooker. As the ribs slowly cooked with that constant steam hiss of the pressure cooker I prepared a chutney using fresh peach, banana and flavored with a cardamon pod. After a few hours of cooking, the ribs were ready to eat. The meat just fell off the bone with the flavors being as interesting as good, everything worked really well together, a little spicy and tangy with sweetness from the fruits. Sometimes experments don't always work out, this time it did and dinner turned out great.

Peach-Banana Chutney

Ingredients:

1 ripe Peach, pitted and diced

2 firm Bananas, peeled and diced

1 small red Onion, peeled and diced

3 T Sugar

2 T White wine vinegar

1 dash cracked pepper

1 cardamon pod, cracked

1 cup water

Method:

1. Slowly simmer all ingredients till water reduces and mixture thickens.

2. Discard cardamon pod.