Vindaloo Ribs
Ingredients
Marinade:
2 slabs baby back ribs, membrane removed
8 garlic cloves
2 serrano chilies
3 inches piece of ginger
Rub:
1 cinnamon stick
5 cloves
1 tablespoon cumin seed
1 tablespoon coriander seeds
4 dried chilies
1 bay leaf
10 peppercorns
Raita:
1/2 cup Greek yogurt
1/2 Persian cucumber, julienned
1/2 teaspoon cumin
zest and juice of 1/2 lime
1/4 teaspoon salt and pepper
Glaze:
2 tablespoons canola oil
1/4 cup onion, grated
3 inches piece of ginger, minced
salt and pepper, to taste
1/2 tablespoon red chili flakes
1/3 cup honey
1/3 cup tamarind paste
1/3 cup brown sugar
1/2 cup orange juice
Garnish: lime, cilantro
Directions
Marinade: Grind garlic, ginger and Serranos in food processor. Rub into ribs, wrap tightly with plastic wrap and marinate for 2-24 hours.
Preheat oven to 500°F.
Rub: Toast spices for the rub in a skillet until fragrant. Grind to a powder.
Season ribs liberally with salt and massage spice rub into meat.
Roast ribs on roasting rack for 15 minutes, rotating pan every 5 minutes until slightly charred.Turn down oven to 250°F. Roast 2 1/2 – 3 hours, rotating pan every 30 minutes.
Raita: Stir raita ingredients together and allow to chill at least 30 minutes.
Glaze:
In a medium saucepan, heat oil on medium heat. Sauté onion and ginger. Season with salt and pepper. Add chili flakes, honey, tamarind, brown sugar and orange juice. Bring to boil and simmer until reduced by a third. Brush liberally onto ribs.
Garnish: Slice and serve with raita and garnish.
