Gary H. NJ
TVWBB Platinum Member
Yesterday I did 2 racks of babybacks, with the intention of entering them into the current sparerib throwdown. Doh! That's sparerib, not babyback! Oh well. Here they are, no contest involved... Enjoy!
The inspiration: Years ago (BC -- before children), my wife and I visited a dear friend living in St. Thomas in the Virgin Islands. One day he took us over to British V.I. Virgin Gorda to meet friends of his -- a local family. Lovely folks, they took us to an amazing beach accessed by dirt road.There was no one else there, just us! We had packed some sandwiches, but when we saw that they had brought home made goat curry, we quietly tossed those sandwiches in the bushes. It was a magical day of great food with kind friends by the turquoise waters of the Caribbean.
What I've done here is not try to recreate that curry dish, but be inspired by the flavors of the Caribbean. There is a traditional Caribbean pork curry, Porc Colombo, that has the flavor profile I wanted today. I mixed a rub of curry powder with thyme, allspice, cinnamon, a dash of nutmeg, and granulated onion and garlic, and a healthy pinch of cayenne. This was rubbed on the the two racks and refrigerated overnight.
This morning I gave the ribs another sprinkling of rub and set them on the WSM at 225-250.
While these were on I made some mango-jalapeno jelly for a glaze. First, a chopped mango, apple, and inch of grated ginger, and charred and skinned red pepper were pureed in the blender with the juice of 4 limes and 1 cup of apple cider vinegar. This was brought to a simmer on the stove. Added a dash of salt, a hearty pinch of habanero powder, 2.5 cups of sugar, a couple tablespoons of molasses, and a half can of unsweetened coconut milk. Also added six seeded and finely diced jalapeños. Six ounces of pectin were added to firm up the jelly. Very tasty stuff!
At the three hour point I mopped the ribs with some coconut milk to keep things moist. At the four hour mark I gave the ribs a glaze of the mango/jalapeño jelly, and another just before pulling them off at nearly five hours.
A light sprinkling of curry rub, then off the smoker and ready to eat.
Thanks for looking.
The inspiration: Years ago (BC -- before children), my wife and I visited a dear friend living in St. Thomas in the Virgin Islands. One day he took us over to British V.I. Virgin Gorda to meet friends of his -- a local family. Lovely folks, they took us to an amazing beach accessed by dirt road.There was no one else there, just us! We had packed some sandwiches, but when we saw that they had brought home made goat curry, we quietly tossed those sandwiches in the bushes. It was a magical day of great food with kind friends by the turquoise waters of the Caribbean.
What I've done here is not try to recreate that curry dish, but be inspired by the flavors of the Caribbean. There is a traditional Caribbean pork curry, Porc Colombo, that has the flavor profile I wanted today. I mixed a rub of curry powder with thyme, allspice, cinnamon, a dash of nutmeg, and granulated onion and garlic, and a healthy pinch of cayenne. This was rubbed on the the two racks and refrigerated overnight.
This morning I gave the ribs another sprinkling of rub and set them on the WSM at 225-250.
While these were on I made some mango-jalapeno jelly for a glaze. First, a chopped mango, apple, and inch of grated ginger, and charred and skinned red pepper were pureed in the blender with the juice of 4 limes and 1 cup of apple cider vinegar. This was brought to a simmer on the stove. Added a dash of salt, a hearty pinch of habanero powder, 2.5 cups of sugar, a couple tablespoons of molasses, and a half can of unsweetened coconut milk. Also added six seeded and finely diced jalapeños. Six ounces of pectin were added to firm up the jelly. Very tasty stuff!
At the three hour point I mopped the ribs with some coconut milk to keep things moist. At the four hour mark I gave the ribs a glaze of the mango/jalapeño jelly, and another just before pulling them off at nearly five hours.
A light sprinkling of curry rub, then off the smoker and ready to eat.
Thanks for looking.
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