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!
anyways.
RIBS.
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.
We have talked about the Goan region of India before, here and here, and I feel like I am constantly inspired by it, especially in the summer time.
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?
Xx
K
| Servings |
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- 1 rack Baby Back Ribs
- 3 cloves garlic
- 2 serrano peppers
- 2 inch piece of ginger
- 1 tbsp. black peppercorns
- 1 tbsp. cumin seeds
- 1 tbsp. coriander seeds
- ½ tbsp. fenugreek seeds
- ½ tsp. cayenne pepper
- 1 tsp. turmeric powder
- 3 tbsp. red wine vinegar
- 1 tbsp. liquid smoke
- Salt as needed
- 1 bag kale and chard mix
- 1 small onion diced
- 3 cloves of garlic minced
- 1 cup chicken stock
- 4 slices of bacon cut into small pieces
- 1 tsp. red pepper flake
- Salt as needed
Ingredients
For the Kale
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- Grind garlic, ginger, and serrano’s into a paste in a food processor or grinder.
- In a sheet pan or deep dish. Add ribs and salt as necessary. Add garlic, ginger and serrano paste and rub all over ribs. Place in fridge for 30 minutes.
- In a pan toast peppercorns, cumin, coriander and fenugreek seeds over low for 5 minutes until fragrant and browned. Be careful not to burn. Once done, grind spices and set aside.
- In a small bowl mix vinegar, cayenne, turmeric and liquid smoke. Add toasted spices and mix. Rub half the mixture all over the ribs, wrap tight in plastic wrap and let marinate in fridge for 1 to 24 hours.
- Preheat oven 250 degrees.
- Cook ribs for 1 hour uncovered. Remove from oven and baste with half the leftover mixture. Cover and continue to cook for 1 more hour. Remove from oven and baste with half of the remaining mixture (half of the half). Cover and cook for 1 to 1 ½ more hours until ribs are fork tender. Once out of the oven baste with remaining mixture.
- Serve with braised kale and bacon.
- In a dutch oven over medium heat add bacon and cook for 2-3 minutes until soft. Add in onions and continue to cook for 2 minutes. Add in garlic red pepper flake and salt. Cook for 1 minute or until garlic is fragrant.
- Add kale and stir to combine. Add 2 cups chicken stock and bring to a boil. Then simmer for 20 minutes until kale is soft. Taste and add salt as necessary.
My BBQ marinade seemed a little too dry when I went to baste the ribs. So I added in a ¼ cup more of the red wine vinegar and 3 tbsp. of canola oil and mixed it with the spices before basting.
Need the Spices for the Marinade?
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24 comments
I am veggie but I would love to adapt this recipe! It sounds so tasty, even your side dish.
I love to dance so I will definitely be doing some more research on Bachata, although whether I would be any good would be another question entirely aha. But I like the recipe that you have created here and how it is has been inspired by Portuguese and Indian flavours that is a very interesting mix, as I am Portuguese myself and have Indian family members too.
We love vindaloo and BBQ. I can’t wait to try this with my family. I love trying new and different things on the BBQ.
Komal the photos look really lovely and I love the use of the word Indian-iefied. But true adding that Indian touch gives the spices and flavor. I am pretty busy this week hopefully will make this recipe next week and let you know how it turned out. The Kale looks really lovely.
Thank you Nathan!
I’ve never had ribs like this before and that’s why I simply appreciate the recipe. I wouldn’t mind giving it a try and I’m sure my husband would be curious as well. That’s such a yummy spread of good food!
This is another baby back ribs recipe to try! The ribs turned out to be so juicy moist. The ingredients for the marinade sound perfect. I am saving the recipe and giving this a try this weekend.
Wow this meal looks incredible! Such a unique take on ribs! I a so hungry now!
I’m always hungry! lol
I did Bachata in my Zumba class once and had so much fun! Btw, your recipe looks incredibly delicious and glad to know that it has been accepted by Super30!
The class is super fun!
The food looks so yummy! And well done to running a 5 K run!!! That’s amazing x
I didnfn my bf did lol. I couldn’t haha
Your new recipe is delicious! I wonder which type of wine is suitable for this good meal!
Wow looking at this makes me so hungry. I love Indian food however I’ve never tried it as a bbq. Time to change it. Thanks for sharing the recipes
I’ve done bachata before!!! It is slightly harder than salsa i’d say and very sensual but with some practice you can do it! The food you cooked looked delicious and sounds like it was full of flavour, even the braised kale and bacon sounds good. Thanks for sharing!
I love a good vindaloo, but never in my wildest would I of thought to apply it ribs. I bet when smoked it is divine.
Tangy, spicy, slightly smoky, melt in your mouth ribs? Yes, please. I am saving this recipe to make for my family!
When it comes to BBQ I’m definitely a purist! Me and cayenne pepper are not good friends…lol. Actually I’m pretty sensitive to anything with a spicey heat… My husband on the other hand is “the spicier the better” kind of person.
That’s ok! Traditional bbq is damn delicious
I just had Vindaloo the other day. It was delicious. But I have never had anything with ribs like this before. I would love to try it out though. Sounds amazing.
What kind of protein did you have?
I love Indian food and this sound delicious. Have to try it out anytime soon. Thank your for inspiring and sharing!
Wow! You dance and you cook! What else can you do? You are awesome! Btw, I will try this rib recipe of yours. 😀