|4 cups||Restaurant Style Garlic & Rosemary Wedges|
|3 racks||Pork back ribs, see note|
|1½ cups||Gochujang sauce, see note|
|2 cups||Watermelon, diced|
|1 cup||Mango, ripe, diced|
|¼ cup||Red onion, fine diced|
|2 tbsp||Fresh cilantro, finely chopped|
|1 tbsp||Fresh lime juice|
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- Preheat oven to 450˚F.
- Place Restaurant Style Garlic & Rosemary Wedges single layer on a non-stick baking sheet and place on the center rack for 10 minutes.
- Turn and cook for another 8 minutes (or until desired crispness).
- Pre-heat BBQ and brush all debris clean from BBQ racks.
- Remove racks of ribs from the wrapping/packaging and lay on a baking sheet. Discard the packaging and allow any excess sauce to drain off.
- Place watermelon, mango, red onion and cilantro in a mixing bowl and gently mix.
- Season with salt and add the lime juice and honey. Mix gently and set aside.
- Ribs should be cooked for 4 minutes per side with a quarter turn half way.
Note: depending on your BBQ this may require more time. Cook until moisture is bubbling out from the centre of the rib bone.
- Sauce the ribs with the gochujang on both sides and cook again for 2 minutes per side with a quarter turn half way.
Note: Remove using the tongs supporting the underside of the bones; use only mild pressure on top.
- Shingle the ribs over the wedges and serve with the watermelon mango salsa.
- Garnish with any remaining cilantro and serve.
Note: ribs can be purchased cooked and frozen for use in this recipe; alternately, substitute your home rib recipe.
Note: pre-cooked ribs should be completely thawed and rested at room temperature for an hour before use.
Note: Gochujang is a sauce made from (Korean) chili paste and comes in different heat intensities.