Jerked Ribs with Mango-Pineapple-Jicama Salsa

Makes 4 servings

Ingredients:

3 pounds ribs, preferably meaty baby back ribs (pork, lamb or beef)
2 tablespoons dark rum (spiced if you have it)
1 tablespoon pure vanilla extract (preferably Mexican)
3 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
1 tablespoon soy sauce
1 to 2 fresh jalapeño chiles, seeded and chopped
5 cloves of garlic, chopped
1 tablespoon ground allspice
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
salt and pepper to taste

Salsa:

1 large mango, peeled, pitted and diced
1 cup fresh pineapple, peeled, and cut in cubes
1/2 cup jicama, peeled and chopped
1 teaspoon brown sugar
1 teaspoon pure vanilla extract
2 tablespoons chopped cilantro
2 tablespoons chopped mint leaves
1 fresh jalapeño pepper, seeded and chopped
2 tablespoons red onion, diced

Preparation:

Combine the ribs with all the marinade ingredients. Cover and
refrigerate for at least 4 hours and up to 2 days (longer is better
flavorwise).

When ready to barbecue, light the fire and make the salsa. Combine all
salsa ingredients together and chill until ready to use.

Cook the ribs over medium-low heat, starting first in the hotter
areas, then slow cooking them (40 minutes for cut ribs, 2 hours for
slabs).

Serve ribs with the salsa on the side.