Tag: Fusion
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.
Sushi Deviled Eggs
Sushi Deviled Eggs
I have been on a Japanese kick the entire month of December 2020. Like most of my ideas that come about, I was on my porch chief’n like a chieftain after making sushi hand rolls for dinner when I had an epiphany. Sushi deviled eggs. Yes. I think I will make it happen. Make your hard boiled eggs. Scoop out the yolk and mix with wasabi and Japanese mayo. Spoon the wasabi yolk mix back into the egg whites. Top the eggs with sushi ginger, crumbled nori, and a little tobiko. These are honestly the best deviled eggs that I’ve ever consumed. If serving for a large gathering, make extra. They will be eaten.
Ingredients
- 3 hard boiled eggs
- 1 tsp wasabi paste
- 2 tsp Japanese mayo
- pickled sushi ginger
- nori crumbled
- tobiko
Instructions
- Scoop the yolks from the hard boiled eggs into a bowl.
- Mix the yolks with wasabi and Japanese mayo.
- Fill the egg whites up with the wasabi egg yolks.
- Place a piece of sushi ginger on the top side of the egg. Crumble a little bit of nori on top.
