Curried Apple Ribs - Tilted Forum Project Discussion Community

rockzilla · 11-20-2003, 05:30 PM

Although it may be a little late in the year for some of us to barbeque, I thought I'd share my latest creation. These are worth braving the cold weather for.

Curried Apple Ribs
Serves 4

2 Full Racks of Ribs

Sauce
750 mL Applesauce
150 mL Tomato Paste
3 Cloves Garlic, Minced
1/2 Medium Onion, Minced (approx 1/8 cup)
1 tbsp Curry Powder
1 cup Brown Sugar
1-2 tbsp Sesame Oil

1) Bring a pot of water large enough to fit the ribs to a boil. Add the ribs and reduce the heat. Let simmer for 20-30 minutes.
2) Heat the oil in a saucepan over medium-high heat. When the oil is hot enough, add the curry powder and let it roast for 15 seconds, add the garlic when the curry powder starts to smoke.
3) Add the onions after another 45-60 seconds and saute them until they are tender.
4) Reduce the heat to medium and add the brown sugar. Once it has liquefied, add the tomato paste and applesauce and remove from heat.
5) By now, the ribs should be ready, remove them from the water, and cool them in ice water as quickly as possible. This is crucial since warm food is a playground for all kinds of bacteria.
6) Let the ribs marinate in the sauce overnight or at least 2-3 hours.
7) When ready to BBQ, cook the ribs over low heat for 30-45 minutes, flipping them occasionally and generously coating them with the sauce. When you're done, you should end up with.....

mtsgsd · 11-21-2003, 08:57 AM

Sounds good! I'll have to try it. Btw, I BBQ all year around.

30-45 min. sounds like an awfully short time. I'm used to cooking for about 6 hours to get the meat to fall off the bones.

Is the marinade doing something here, or are these as chewey as I think they would be? Just curious.

rockzilla · 11-21-2003, 04:45 PM

I simmer the ribs to cut down on the grilling time, especially if I don't have the opportunity to babysit them all day. It sucks some flavour out of the ribs, but the marinade more than makes up for it. I was also worried about the sugar in the marinade caramelizing too much, resulting in crispy, black ribs (you can see it starting to happen in the photo).
Although they weren't fall-off-the-bone tender, they weren't chewy, and if I could have gotten away with it, I would have left them on longer. Next time I'm going to try cutting some of the sugar out to slow down the blackening and maybe adding red wine vinegar to the marinade to help tenderize the meat.

Or, if anyone should happen to try them like that, I'd like to know how they turned out.

11-20-2003, 05:30 PM	#1 (permalink)
rockzilla Junkie Location: The Kitchen	Curried Apple Ribs Although it may be a little late in the year for some of us to barbeque, I thought I'd share my latest creation. These are worth braving the cold weather for. Curried Apple Ribs Serves 4 2 Full Racks of Ribs Sauce 750 mL Applesauce 150 mL Tomato Paste 3 Cloves Garlic, Minced 1/2 Medium Onion, Minced (approx 1/8 cup) 1 tbsp Curry Powder 1 cup Brown Sugar 1-2 tbsp Sesame Oil 1) Bring a pot of water large enough to fit the ribs to a boil. Add the ribs and reduce the heat. Let simmer for 20-30 minutes. 2) Heat the oil in a saucepan over medium-high heat. When the oil is hot enough, add the curry powder and let it roast for 15 seconds, add the garlic when the curry powder starts to smoke. 3) Add the onions after another 45-60 seconds and saute them until they are tender. 4) Reduce the heat to medium and add the brown sugar. Once it has liquefied, add the tomato paste and applesauce and remove from heat. 5) By now, the ribs should be ready, remove them from the water, and cool them in ice water as quickly as possible. This is crucial since warm food is a playground for all kinds of bacteria. 6) Let the ribs marinate in the sauce overnight or at least 2-3 hours. 7) When ready to BBQ, cook the ribs over low heat for 30-45 minutes, flipping them occasionally and generously coating them with the sauce. When you're done, you should end up with.....

11-21-2003, 08:57 AM	#2 (permalink)
mtsgsd Addict Location: Wisconsin, USA	Sounds good! I'll have to try it. Btw, I BBQ all year around. 30-45 min. sounds like an awfully short time. I'm used to cooking for about 6 hours to get the meat to fall off the bones. Is the marinade doing something here, or are these as chewey as I think they would be? Just curious.

11-21-2003, 04:45 PM	#3 (permalink)
rockzilla Junkie Location: The Kitchen	I simmer the ribs to cut down on the grilling time, especially if I don't have the opportunity to babysit them all day. It sucks some flavour out of the ribs, but the marinade more than makes up for it. I was also worried about the sugar in the marinade caramelizing too much, resulting in crispy, black ribs (you can see it starting to happen in the photo). Although they weren't fall-off-the-bone tender, they weren't chewy, and if I could have gotten away with it, I would have left them on longer. Next time I'm going to try cutting some of the sugar out to slow down the blackening and maybe adding red wine vinegar to the marinade to help tenderize the meat. Or, if anyone should happen to try them like that, I'd like to know how they turned out.