Happy Monday everyone!
How was the weekend? J and I didn’t do much. On Friday we stayed in and on Saturday we took a Bachata class but called it an early night since J was running a 5k on Sunday.
The Bachata class was super fun! Have you heard of it? A classmate of Justin’s taught the class and encouraged us to take it.
Basically, it is the V sexy style of dance that originated in the Dominican Republic. It has some basic steps for the dancer to use as the foundation, but then it’s all about interpretation depending on the setting, music, partner…let’s just say we weren’t the best in class!
It almost felt like summer here on Saturday which makes me in the mood for BBQ’s!
A standard BBQ dish for me, besides burgers, is ribs.
True to form I love anything that has been Indian-ifeid. I think I should trademark that term or something. I use it wayyy to much.
The tropical flavors mixed with Portuguese flavors, mixed with Indian flavors. It brings all my favorite things, spicy, sweet, vinegary together.
Goa is well known for its Vindaloo style curry, which is basically just a dry sauce made of ground spices and vinegar. The Vindaloo sauce reminds me of a Carolina style BBQ sauce which is tart forward with vinegar, spices and water.
I opted for red wine vinegar instead of a cider vinegar and used whole spices like cumin seeds, fenugreek seeds and coriander seeds, ground them down and add them to other spices like turmeric and cayenne.
Since I don’t have a smoker or a girill (1st world problems), I opted for the low and slow method in the oven + oh did I mention this is Whole 30 approved too?!
These ribs are super tangy, full of spice and have a touch of smoke. I served it with a braised kale and chard with bacon, which is my play on traditional collard greens.
What kind of BBQ person are you? Are you a purist or do you like to switch it up?
Need the Spices for the Marinade?
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