CHARCOAL SMOKED BABY BACK VINDALOO PORK RIBS
Ingredients
- 3 T Garlic, chopped
- 3 T Ginger, chopped
- 2 T Salt
- 2 T Sugar
- 1 T Parsley, chopped
- 1 T Oregano, chopped
- 1 T Cilantro, chopped
- 1 T Vindaloo Paste, recipe follows
- 1 T Vinegar
- 3 Slabs Baby Back Ribs
- Hardwood Charcoal and Hickory Chips
- Apple Cider Vinegar, as needed
- Honey Vindaloo Sauce, recipe follows
PREPARATION
Combine garlic, ginger, salt. sugar, herbs, vindaloo paste and vinegar. Massage onto pork and marinate overnight for 12 to 14 hours.
Meanwhile, soak equal amounts charcoal and hickory chips in apple cider vinegar. Place into a deep hotel pan and place a perforated pan on top. Layer with ribs, cover with foil and cook in a preheated 250°F oven for 3 hours.
Glaze with honey vindaloo sauce, cover again and cook 2 more hours. Slice and glaze with more honey vindaloo sauce.
To make vindaloo paste: Heat 1 tablespoon oil in a pan and add 10 grams whole black pepper,
10 grams cloves, 10 grams cumin and 10 grams coriander. As the spices start crackling, sauté 1 tablespoon chopped red onion. Add 50 grams Kashmiri red chili powder. Once the spices begin crackling, add onions and sauté until browned. Add 1 tablespoon vinegar and blend into a paste.
To make honey vindaloo sauce: Heat 3 tablespoons oil in a pot and sweat 1 tablespoon minced ginger and 1 tablespoon of minced garlic. Add 1 medium diced Spanish onion and sauté 5 minutes. Add 1 pint ketchup, 3 tablespoons of honey and 1 tablespoon vindaloo paste. Simmer gently for 10 minutes.
Executive chef Akshay Bhardwaj | Junoon, New York City