Braised Ribs with Curry & Almond Butter Sauce

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Sometimes, I just want something different. We currently have an abundance of ribs in the freezer and while, don’t get me wrong, I love a good ole fashioned bbq rib with sauce, sometimes, I just wanna put a spin on it.

My family LOVES asian fusion food, especially my kids who literally sip soy sauce out the bottle if I don’t catch them. We make stir fry frequently and I have become very good at making a sauce on the fly. This idea was based loosely off of one of our favorite stir fry sauces that is based in a nut butter and curry powder. We most usually use almond butter, but peanut, cashew, even tahini would be delicious here. I often make mine own curry powder, but when I don’t I have some of this on hand.

I still applied the same concept of rib cooking: rub with dry rub, cook low and slow in an oven, then baste in delicious sauce. This sauce can double as a salad dressing too, so two for one deal!

Ingredients:

• 1 rack of spare ribs
• Dry Rub: 1 TB garlic power, onion powder, ginger power; 2 tspn coriander, cumin, 1 tspn cinnamon, crushed red pepper; S&P
• Sauce: 1.5 TB curry powder, 1/2 cup nut butter, 3 TB soy sauce, 2 TB honey or maple syrup, ~1/2 cup water, squirt of sriracha

Directions

1. Preheat oven to 275 degrees. In a small bowl, mix together the dry rub ingredients.
2. Season the ribs with salt and then coat aggressively with the dry rub. You will still have some leftover.
3. On a half sheet pan, line with a “T” of aluminum foil. Place ribs, drizzle with oil, and wrap up tightly with foil. Bake for ~3 hours.
4. When your ribs are about 30 minutes away from being done, start the sauce. In a small sauce pan, combine all the ingredients and whisk to combine. Bring to a boil, reduce to low and stir until slightly thickened about 5 minutes.
5. When the ribs are done, unwrap and take a moment to appreciate that smell! Crank the oven up to broil or crank your grill up. Baste the ribs with sauce and cook until blackened and crispy in some spots.
6. Serve with extra sauce drizzled on top and rice to soak it up.
7. For salad dressing: I added a splash or rice wine vinegar (lime juice would be great too!) and dressed basic salad greens, radishes, cucumbers, and carrots.