Ribs with Indian Ginger-Blackberry Sauce
- 6-8
Ingredients:
Ribs
6 pounds baby back ribs
Indian Ginger-Blackberry Barbecue Sauce
Makes 1½ quarts
3 cups fresh blackberries, rinsed (divided)
1 pound fresh ginger
2 tablespoons peanut oil
1 cup Vidalia onions, diced
1 teaspoon curry spice blend (see accompanying recipe)
2 tablespoons cornstarch
2 cups Heinz Ketchup
1 cup light soy sauce
1 cup dark brown sugar
1-2 cups water
½ cup molasses
½ cup seasoned rice wine vinegar
3 tablespoons red chili garlic sauce
1 tablespoon garlic, chopped fine
2 tablespoons honey
Kosher salt to taste
Curry Spice Blend
Makes ¼ cup
2 tablespoons cumin seed
2 tablespoons coriander seed
1 tablespoon turmeric
1 tablespoon chili powder
½ teaspoon cinnamon powder
1 tablespoon fenugreek
½ tablespoon ginger powder
¼ teaspoon mustard seed
¼ teaspoon cardamom
¼ teaspoon black peppercorns
Coffee grinder
Ginger Basting Sauce
1 cup ginger beer or juice
1 cup seasoned rice wine vinegar
2 lemons, juiced
Dry Rub
1 tablespoon curry spice blend (see accompanying recipe)
2 tablespoons garlic powder
2 tablespoons kosher salt
2 tablespoons black pepper
Instructions:
Indian Ginger-Blackberry Barbecue Sauce
Peel and grate the fresh ginger. Push through a small-mesh strainer over a small dish and collect juice. Discard pulp. Heat the oil over medium heat in a medium-size saucepot. Add the diced onions and sauté for 3 minutes. Then add 2 cups of blackberries, the curry spice blend, and the cornstarch. Stir to combine. Add ginger juice and remaining ingredients to saucepot. Bring to a boil and then reduce to a simmer, stirring frequently. Let simmer gently for 1 hour. If too thick, add more water to thin. Place in a blender and pulse to blend. Reserve 1 cup of fresh blackberries for garnish.
Curry Spice Blend
Add whole spices to a small sauté pan and place over medium heat. Heat and shake the pan for 1 minute. Heating will release oils from the whole seeds and maximize the spice flavor before grinding. Let cool and place into coffee grinder. Process until pulverized, about 10 seconds. Transfer to a small mixing bowl and combine with remaining spice powders. Store in tightly sealed container.
Assembly Method
In a separate, small mixing bowl, combine Ginger Basting Sauce ingredients. In a third, separate, small mixing bowl combine Dry Rub ingredients. Turn baby back ribs underside up and remove the thin membrane by holding the end of the membrane firmly with a kitchen towel and pulling. Generously coat both sides of ribs with the dry rub. Let sit for a minimum of 1 hour.
Preheat oven to 300 degrees. Place spice-coated ribs on a rack over a drip or roasting pan and cover lightly with foil. Let slow roast for 3½ hours, pour or brush on the basting sauce twice while roasting, remove from oven when done, and then baste generously just after removing from the oven.
Preheat barbecue grill to medium low. Thirty minutes before serving, coat ribs with Indian Ginger-Blackberry Sauce, place on low indirect heat on the grill and coat generously with more sauce. Repeat for both sides.
Garnish servings with fresh blackberries reserved from barbecue sauce recipe.