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Pork Vindaloo Spare Ribs
Pork Vindaloo Spare Ribs
These vindaloo spare ribs are really more of Indian/BBQ fusion than anything else. I used the same spice paste that is in my pork vindaloo recipe to marinate the ribs. Then I used the other whole dry spices that are in vindaloo as a dry rub to go on the ribs. I like to bake my ribs slowly in the oven wrapped in foil, then charred in the broiler. You can definitely grill these ribs as well. I recommend grilling them indirectly on the grill, wrapped in foil, for a couple of hours. Take them out of the foil and char the last 10 minutes of cooking.
Equipment
- Spice grinder
Ingredients
- 4-5 lb rack of spare ribs
- malt vinegar
Spice Paste
- 8 dried Kashmiri chilies
- 8 garlic cloves
- 3 tbsp ginger finely chopped
- 2 tsp cumin seeds
- 1/4 cup malt vinegar
Spice Rub
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1/2 tbsp black peppercorns
- 1/2 tsp fenugreek seeds
- 3 cloves
- 1 small cinnamon stick
- 2 bay leaves
- 2 dried Kashmiri chilies
- 1 1/2 tbsp brown sugar
Instructions
- Mix all of the spice paste ingredients together.
- Rub the rack of spare ribs with the spice paste. Marinate for 24 hours.
- Dry toast the whole spices of the spice rub for 2-3 minutes. Let completely cool.
- Add the whole spices to a spice grinder.
- Grind to a powder. Stir in the brown sugar.
- Generously coat both sides of the spare ribs.
- Preheat the oven to 300 degrees. Wrap the ribs in foil.
- Bake the ribs for 2 1/2 hours. Open up the foil. Brush the ribs with malt vinegar.
- Turn on the oven’s broiler. Broil the ribs for 7-8 minutes until charred. Brush with more malt vinegar. Let rest for 15 minutes before cutting.
- Cut the ribs in between the bones.
Madras Curry Powder
Madras Curry Powder
While the British claim to have invented madras curry powder in th 1960’s, it can be traced back to South India in the state of Tamil Nadu in the 1700’s. The spice was commercially produced and sold to the British army and government.To make the curry powder, I recommend individually toasting all of the whole spices, since they all toast at different rates. Once all of the spices are cooled, grind all of them in a spice grinder. You can use the curry powder in a variety of South Asian curries; pairing well with just about every protein.
Equipment
- Spice grinder
Ingredients
- 3 tbsp cumin seeds
- 3 tbsp coriander seeds
- 2 tbsp black peppercorns
- 1 tbsp fennel seeds
- 1 tbsp black mustard seeds
- 3” cinnamon stick
- 2 bay leaves
- 1 1/2 tbsp fenugreek seeds
- 2 star anise
- 10 curry leaves
- 8 green cardamom pods
- 1 tbsp ground turmeric
- 4 dried Kashmiri chilies
Instructions
- Individually dry toast all of the whole spices. Grind everything together in a spice grinder.
Shorshe Salmon Curry
Shorshe Salmon Curry
Shorshe curry is commonly eaten in Bangladeshi cuisine. The fish of choice in this spicy mustard based curry is the ilish fish, which is the national fish of Bangladesh. Being similar in flavor to herring and chad, the ilish fish has a high amount of omega 3 fatty acid. But being in the U.S., it is nearly impossible to find. I used a fillet of farm raised salmon as a substitute. This curry is very simple to prepare; ready in 20 minutes from start to finish. Serve the shorshe salmon with steamed basmati rice.
Ingredients
- 8 oz salmon fillet
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 1/4 tsp sea salt
- 1 garlic clove thinly sliced
- 1 shallot thinly sliced
- 2 tbsp olive oil
- 1 green chili slit in half
- 1/2 tsp brown mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
Shorshe Sauce
- 1 tbsp ground mustard
- 1 tsp turmeric
- 1 tsp cayenne pepper
- 1/2 cup coconut milk
Instructions
- Mix together all of the sauce ingredients. Set aside.
- Season the salmon fillet with turmeric, cayenne, and sea salt. Set aside.
- Heat up cooking oil in a sauté pan over medium high heat. Sauté the mustard seeds for 1 minute, followed by the cumin and fennel seeds for another 30 seconds.
- Add in the garlic and shallots. Sauté for 2 minutes.
- Pour in the shorshe sauce. Simmer for 1 minute.
- Place the salmon fillet in the sauce. Reduce the heat to medium low. Simmer for 10 minutes until the fillet is cooked through, basting with the sauce every few minutes.
- Half way through the cooking time, add in the green chili. Add a couple tbsps of water at a time if the sauce gets too thick.
