Barbecue Riblets with Mango-Pineapple Salsa
Rating
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Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 2
Recipe by: Morningstar Farms®
This recipe has been tested and endorsed by Kellogg and Morningstar Farms.
For variety, substitute other fruits, such as chopped strawberries, orange sections, peaches, nectarines, kiwi fruit or papaya for either the mango or pineapple.
Ingredients
| 1/3 cup chopped fresh mango |
| 1/3 cup chopped fresh pineapple |
| 2 tablespoons finely chopped red onion |
| 1 tablespoon lime juice |
| 1 tablespoon finely chopped jalapeno pepper |
| 1/2 teaspoon grated gingerroot |
| 1 package (10 oz.) Hickory BBQ Riblets |
| 1 cup hot cooked brown rice |
Directions
1. In small bowl stir together mango, pineapple, onion, lime juice, jalapeño pepper and gingerroot. Set aside.
2. Cook MORNINGSTAR FARMS HICKORY BBQ RIBLETS according to package directions.
3. Arrange rice on two serving plates. Top each with riblet portion and any remaining barbecue sauce. Spoon mango mixture on top.
Vanessa (7/30/2009 8:01:44 PM)
This was very good. The riblet and rice was the best. The salsa could have used a little more jalapeno for me but I like things rather spicy. You can tell it's in there though. My favorite way to eat riblets is on a hoagie with a slice of cheese, onion and dill pickle.