Ingredients

• 6 racks baby back ribs
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 2 teaspoons red pepper flakes
• Salt and freshly ground black pepper
• 1 (12-ounce) bottle light beer (recommended: Miller MGD 64)
• 1 lemon, zested
• 2 tablespoons tomato paste
• 2 Roma tomatoes, chopped
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1/2 yellow onion, sliced
• 2 cloves garlic, chopped
• 2 limes, juiced
• 2 avocados, diced
• 1 cabbage head, shaved
• 1 cucumber, seeded and shaved
• 1 fennel bulb, shaved
• 1 jalapeno, diced
• 1 bunch fresh cilantro, chopped
• 1/2 red onion, shaved
• Salt and freshly ground black pepper

Instructions

1. For the ribs: Preheat the oven to 400 degrees F.
2. Place the ribs in a deep pan and rub with the cumin paprika, red pepper flakes, 2 teaspoons salt and 2 teaspoons black pepper. Let sit 30 minutes.
3. In the meantime, whisk together the beer, lemon zest and tomato paste. Pour over the ribs. Scatter the ribs with the tomatoes, bell peppers, onions and garlic. Cover tightly with foil and bake 3 hours.
4. While the ribs are cooking, make the slaw: In a mixing bowl, whisk together the lime juice and avocado until the avocado is just broken up. Add the cabbage, cucumber, fennel, jalapeno, cilantro and onions and season well with salt and pepper. Cover and refrigerate.
5. To prepare: Preheat a grill to medium-high heat. Remove the ribs from the oven and finish on the grill until the outside is crisp, 15 to 20 minutes. Serve the ribs with the slaw on the side.