Kickin’ off BBQ season with baby back Pork ribs & Mango Salsa

It’s that time! Heat up your grills & get cookin’! Yum!

Can you say Yum? Today’s feature is baby-back pork ribs & mango salsa. Let me tell you about Bad Byron’s Butt Rub – one word: DELICIOUS! I highly recommend getting this as an addition to your kitchen and outdoor grill. And the owner’s behind this site, very friendly. Check out: (doesn’t the link make you feel like you might hit a porno site?). Don’t worry, it’s not. It’s a legite site. Promise. 🙂

Visit Bad Byron's! Make sure your meat is at room temperature, sprinkle on Bad Byron’s Butt Rub, and rub it like your giving it a good massage. Startin’ to sound kind of racey, huh? Flip it over and repeat. Let your meat sit out while the grill is heatin’ up. Throw the meat on the grill (or veggies) and whip up this recipe for Cooking Light’s Mango Salsa. Don’t the ingredients below look delicious? You know you want to try it…

The perfect complement to pork

Mango Salsa…
is an all-purpose relish is god with pork, chicken, and flank steak.

Cooking Light Mango Salsa
March 2007


2 1/2 cups chopped peeled mango (about 3 medium)
1/3 cup chopped red onion
1/4 cup chopped fresh cilantro
1 1/2 tablespoons minced seeded jalapeno pepper
1 1/2 teaspoons grated peeled fresh ginger
1 tablespoon fresh lime juice

How do you cut a mango?, you ask. See here (great You Tube video).


Combine all ingredients in a bowl. Let stand 30 minutes before serving. Yeild: 8 servings (serving size: 1/3 cup).

Cal: 37; fat: 0.2g;fiber 1.1g; sodium: 1g

As you can see, I served my pork ribs with white rice, green beans (hubby’s fav), and a scoop of mango salsa. Enjoy!

Tell me how you like Bad Byron’s and please, cook meat to safe desired tempurature (see here).

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