Indian Cooking Unfolded by Raghavan Iyer

Author:Raghavan Iyer
Language: eng
Format: azw3, pdf
Tags: Cooking
Published: 0101-01-01T00:00:00+00:00

Cyan Magenta Yellow Black

Meat Mains Unfolded

7 Grilled Baby Back Ribs

This is pure and simple “down-home” food for you lovers of grilled ribs. The technique is all-American familiar, while the seasonings belt out India. If you’re at home, serve them warm, but they’re also a great summer picnic offering, because these GLUTEN FREE

succulent, fall-apart ribs are divine even at room temperature. If you don’t feel like fi ring up the grill outdoors, see the Extra Credit for an alternative baking method. You can use any kind of ribs, either pork or beef, for equally spectacular results.

Serves 4

FOR THE RIBS

FOR THE GLAZE

2 tablespoons fi nely chopped fresh ginger

1⁄4 cup tomato paste

1⁄

1 teaspoon coarse kosher or sea salt

4 cup maple syrup or molasses

1⁄2 teaspoon ground mustard

1 tablespoon freshly squeezed lime or lemon

juice, or 1 teaspoon tamarind paste

4 pounds baby back pork ribs

1 teaspoon ground cumin

120gsm Golden Sun W/F Magenta

1 teaspoon ground red pepper (cayenne)

1⁄4 teaspoon ground cloves

1 teaspoon coarse kosher or sea salt

Nonfat cooking spray

:8.625”xH:8.625” 150L

1 Prepare the ribs: Mix the ginger, 1 tea- meat. (I usually put the ribs on a sheet spoon of salt, and the mustard together

pan or baking sheet, as they are easily con-

in a small bowl. Smear this chunky rub

tained in one tray and don’t take up that

over the meaty side of the ribs. You can cook

much room in the refrigerator.)

the ribs right away or you may also choose

to cover the ribs and refrigerate them over-

2 Make the glaze: Combine the tomato

paste, maple syrup or molasses, lime

night to allow the fl avors to permeate the

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