1 gallon water
1 onion
2 cloves garlic
1 tblspn of chili flake
1 tblspn of kosher salt
1.5 tblspn sugar
1tspn yellow curry powder
2 slabs of 1.5 to 1.75 skinned baby back ribs cut in half
Method:
Bring all ingredients to a simmer and cook for 15 minutes, turn off and let cool in liquid then store there for 24 hours in the fridge.
Ingredients for the BBQ sauce:
2 cups guava puree
2 cups ketchup
2 oz of sweet ginger puree
2 oz lime juice
1 oz palm sugar
Method:
Bring all ingredients to a simmer, cook on low heat for 15 minutes and cool.
Assembly:
Pre-heat grill to about 500 degrees, place ribs on the grill and slowly rotate until nice and caramelized and bout 20 minutes. Now baste ribs on each side, turning over each time and preventing them from scorching. Layer about 4 applications of sauce and place on server platter. Serve extra sauce on the side if needed.
Garnish with corn salad and serve with lots of wet towels and a bowl for the bones.
