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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!
- 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
- Preheat oven to 275 degrees. In a small bowl, mix together the dry rub ingredients.
- Season the ribs with salt and then coat aggressively with the dry rub. You will still have some leftover.
- 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.
- 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.
- 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.
- Serve with extra sauce drizzled on top and rice to soak it up.
- 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.