Asian Style BBQ St. Louis Ribs
Mulligatawny Soup II
Pakistani Pot Roast Beef Fillets (Pasanday
- 1/2 cup kosher salt
- 1/3 cup light brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon ground anise seed or fennel seed
- 1 teaspoon black pepper
- 1/2 teaspoon ground cloves
- 2 racks Smithfield® Extra Tender St. Louis Pork Spareribs, membrane removed
- Handful hickory or apple wood chips for smoking, soaked in water and drained (optional)
- 2 cups hoisin barbecue sauce
- About 30 minutes before smoking, make the dry rub. Combine all rub ingredients in a coffee grinder; grind until smooth. Generously coat both sides of ribs with rub. Set aside at room temperature for 30 minutes.
- Heat charcoal or gas grill for indirect cooking at 275 degrees F. Add drained wood chips, if using.
- Place the ribs, meaty side up, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
- Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
- Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with barbecue sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.
- Serve ribs with remaining barbecue sauce.
Mulligatawny Soup II
- 1 tablespoon ghee (clarified butter), or vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 2 green chile peppers, chopped
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 teaspoons ground coriander seed
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 4 pods cardamom, bruised
- 1 tablespoon chopped fresh curry
- 1 carrot, chopped
- 1 apple - peeled, cored, and chopped
- 1 large potato, peeled and diced
- 1 cup Masoor dhal (red lentils), rinsed, drained
- 8 cups chicken broth
- 1 tablespoon tamarind concentrate
- 1 tablespoon lemon juice
- 2 cups coconut milk
- 2 tablespoons chopped fresh cilantro
- Heat ghee or vegetable oil in large pan (use low heat); cook onion, garlic, ginger, chilies, spices and curry leaves, stirring, until onion is browned lightly and mixture is fragrant. Do not over brown the onion or else it will give the soup a burnt taste.
- Add carrot, apple, potato, dhal, and chicken stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves.
- Blend or process soup mixture, in batches, until pureed; return to pan. Add tamarind, lemon juice, coconut milk and fresh coriander leaves; stir until heated through.
Pakistani Pot Roast Beef Fillets (Pasanday
- 1 cup plain yogurt
- 1 teaspoon ginger garlic paste
- 2 teaspoons crushed red pepper flakes
- 1/2 teaspoon ground black cumin
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground turmeric
- 2 teaspoons salt
- 2 pounds round steak, cut into pieces
- 3/4 cup vegetable oil
- 1 medium onion, thinly sliced
- 1 1/2 tablespoons lemon juice
- 1 bunch fresh cilantro, for garnish
- 4 fresh green chilies, for garnish
- In a medium bowl, combine yogurt, ginger garlic paste, pepper flakes, cumin, cloves, turmeric and salt. Mix in beef until evenly coated. Set aside for 15 minutes.
- Heat oil in a large heavy skillet over medium-high heat. Fry onion until golden brown. Remove 1 tablespoon of onion, and set aside for garnish. Reduce heat to low. Place meat in skillet, cover, and cook until tender, about 25 minutes. Check every 10 minutes, and add water if necessary. Pour in lemon juice, and simmer for 10 minutes. Garnish with cilantro, green chiles, and reserved fried onion.