Barbecued Back Ribs Leg of Lamb with Red Currant Sauce Salsa Ribs Smoked Caribbean Pork Chops Marinated Flank Steak Asian Veal Chops Lamb and Potato Salad Orange Chili Chops Snappy Pork Kebabs Sausage with Mango and Fennel Chutney Rocky Mountain Pork Juicy Hamburgers Prime Rib of Beef Mom`s Beef Tenderloin Grilled Lamb Chops with Asian Butter Sauce Rack of Lamb The Perfect Steak Bull`s Eye Best 30-Minute Ribs Ginger Beef and Pineapple Kabobs Cajun Steak Fettuccine Apple Pork Loin Sesame Ginger Beef Tenderloin Tahitian Kabobs   More Recipes Salsa Ribs Serves: 6 Preparation Time: 0:10 Per Serving: 478.1 Calories; 30.5g Fat (57.1% calories from fat); 24.0g Protein; 27.7g Carbohydrate; 110mg Cholesterol; 1264mg Sodium Recipe By: Ontario Pork Print Recipe Put a little zing onto your barbecue this summer. You can make these ribs as mild or as hot as you desire depending on the heat level of the salsa. 1/4 cup jalapeņo chile pepper, minced 2 lbs. pork backrib 1/2 cup soy sauce 2 cups salsa, mild or hot 4 cloves garlic, minced 1/2 cup honey • Place ribs in a large pot and cover with water. Bring water to a boil, reduce heat and simmer 45 minutes to an hour. Remove from water and discard water. Place in a large baking dish. In a bowl, combine salsa, soy sauce, garlic, honey, and jalapeņo peppers. Mix well and pour over ribs. Marinate at room temperature 1 hour or up to 2 days in refrigerator. Grill over MEDIUM-LOW heat for 10-15 minutes, brushing with remaining marinade.