Lunchbreak: Red Curry Ribs

Chef Bernardo Ibarra

Replay Andersonville

5358 North Clark St., Chicago

http://www.replayandersonville.com

Recipe:

Red Curry Ribs

 Rib Cure:

3 tablespoons kosher salt

1 tablespoon smoked paprika

1 tablespoon fresh ginger

- Blend salt with ginger and paprika until ginger is fully chopped, stir in the remaining salt.

- Liberally apply over ribs.

Vindaloo Curry Sauce:

1 Jar Vindaloo or Hot Curry Paste

½ tablespoon Smashed Garlic

1 Spanish Onion, sliced

6 stalks Celery, sliced

1 Medium Carrot (diced)

1 Medium Red Pepper (chopped)

1 Potato (peeled and diced)

¼ Cup Red Wine Vinegar

2 Cans Peeled Tomatoes

½ tablespoon Fresh Ginger, grated

2 Cups White Wine

1 Cup Cilantro

¼ Cup Canola Oil

¼ Cup Lime Juice

¼ Cup Tomato Paste

4 Cups Vegetable Stock

4 Basil Leaves, chopped

 

  • Wash and cut all vegetables
  • Toast curry paste and tomato paste in oil
  • Add vegetables & ginger, sauté until tender
  • Deglaze with white wine reduce to glaze and add vegetable stock.
  • Bring to boil, reduce heat to a simmer and cook for 1.5 hours.
  • Remove from heat, add vinegar and blend solids and some of the liquid to a smooth consistency with a standard blender or stick blender.
  • Add lime juice.
  • Add basil and cilantro blend again.
  • Adjust consistency with additional liquid and add salt and pepper to taste.

 

Smoked Yogurt Sauce:

1 Cup plain Yogurt

1 Cup sour cream

½ Toasted Cumin

1 lime juiced

¼ teaspoon onion powder

¼ tsp garlic powder

¼ tablespoon salt

¼ teaspoon white pepper

  • Place yogurt and sour cream into blender, and blend until smooth.
  • Repeat this process 3 times. Add other ingredients after 3rd process.
  • Blend and salt and pepper for seasoning.

 

Cooking Ribs:

4 pounds baby back ribs

½ cup spanish onions (chopped)

½ cup vindaloo or hot curry paste

2 stalks celery (chopped)

2 tablespoon black pepper

2 tablespoons fresh ginger (chopped)

½ gallon chicken stock

 

  • Rub ribs lightly with rib cure.
  • Leave uncovered overnight in refrigerator on sheet pans to cure.
  • Next day, Place ribs in braising pan
  • Wash cut and sauté vegetables, add curry paste and stock.
  • Bring to boil and cool down.
  • Add vegetables and stock.
  • Cover with foil and bring to boil. Place in 300° oven standard oven (if cooking in convection lower to 250°) check after 2 hours.
  • Ribs are finished when the rib bone comes away from the meat with relative ease, although they should not be falling off the bone.
  • When finished, allow to cool in liquid with the pan placed in an ice bath. Refrigerate overnight.
  • Cut into single ribs and portion.
  • Place ribs in curry sauce until hot, arrange on plate over crisp potatoes and yogurt, garnish with sliced radish, puffed rice and cilantro.
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