Last Meal Before Reincarnation Ribs!!
An Indian/American Barbecue Fusion
Ok, Ok, I realize there aren’t many fans of Indian food on this forum, but hear me out bc this was sensational!
As I’m doing this on my phone I’ll break it up into smaller posts bc it drives me crazy doing long posts on the phone. I’ll leave you w a couple pics to whet your appetite
The Genesis of this idea came when I made some Tamarind Chutney for some fried shrimp a while back. I thought, “Damn, this’d be good on ribs!”
But I’m getting ahead of myself. Knowing I wanted to create an Indian Rib recipe I focused on a rub first. Using Meathead ‘s Memphis Dust as a template, I give you my (cleverly named 😜)…
Mumbai Dust
3/4 c Brown Sugar
3/4c White Sugar
4c Kasoori Methi aka Fenugreek Leaves (milled in spice blender)
1.5c Chaat Masala
1/8c Deggi Mirch or Kashmiri chili powder
2Tbsp Garam Masala
Salt the meat separately
The Chutney recipe calls to cook it for about an hour, but I wanted more of a sauce (not so thick) so I cooked it down for about 30 mins. Then added my fave - El Yucateco Habanero to give it a kick. This sauce was incredible!! Tangy, a little sweet, with some great underlying heat. It was surprisingly light.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
"There aren't many fans of Indian food on this forum", say wuh? I've only ever seen praise for Indian food here, this guy included. This sounds delicious! Thank you for sharing.
I dislike most Indian food, especially the baby food looking stuff... however I love naan and biryani, I'm ok with most tandoor chicken I've tried but a few have been too goopy for my liking and same with roghan josh or whatever I've had it drier and I've had it goopy don't like goopy
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
So the rub is delicious. I wouldn’t change that. I combined a recipe from the book above (removed the salt) and added the sugars. I used Memphis Dust to figure out how much of the Indian ingredients to add to the sugars. It’s a good balance. I ended up w way too much rub. You could 1/4 it snd have plenty.
I’ll play w the sauce. The tamarind chutney recipe (also from Dishoom) is phenomenal. In an attempt to make a sauce I didn’t cook it down as much as for a chutney. The flavor is definitely better if cooked longer.
If you don’t cook for an hour the flavors are less pronounced. Tamarind is fruity and sour/tangy. There is sugar in the chutney that makes it a little sweet - but nowhere near like American bbq sauce. Adding the Habanero sauce paired perfectly. Probably put more next time just to get a it a bit spicier.
I'll bet that tastes as fabulous as it looks! You could probably even bake these in the oven after letting them sit outside in the Canadian wildfire smoke for a bit.
Looks amazing. I LOVE Indian food and struggle to find a good restaurant here in Eastern NC for it.
So I dabble with Pat Chapman's Curry Bible and some YouTube videos and scrape by, but always miss the depth of flavor in Indian dishes - care to spill the secret?
Well I live in Jersey City which has a huge Indian population. There are amazing grocery stores here so there isn’t an ingredient I can’t find in 10 minutes. That said, I’ve been making everything in the cookbook Dishoom. I can’t recommend it enough.
Look at Dan "The Curry Guy" Toomb's youtube channel, he has a lot of good videos and has also written several cookbooks. If you can find a local Indian market you are set, many Asian markets have the ingredients as well.
You could probably even bake these in the oven after letting them sit outside in the Canadian wildfire smoke for a bit.
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