Me and my barbecued ribs with Garam Masala Barbecue Sauce… I’m kinda obsessed.
Last’s weeks “plan A” turned into this weeks recipe due to yucky weather! Yeah for me, I got to eat a bunch of ribs! So I know that you are wondering what the heck is Garam Masala? I was wondering the same thing as I kept seeing this spice mixture on the selves of the spice section at the grocery store, so I picked up a jar. What a pleasant surprise. While I’m not really a big fan of Indian food, I am a really big fan of the Garam Masala. This spice mixture has “warm” flavored spices like, pepper, cloves, cinnamon, nutmeg and cumin among other things. After I tasted it, I immediately thought barbecue sauce. I love making barbecue sauce and dry rubs and garam masala really adds a super nice flavor to the sauce. It has a little “kick” to it but it’s certainly not spicy. Just enough of a smooth flavor which is perfect when it’s all grilled up! I brought these ribs to my folk’s house on Mother’s Day and finished them off on their grill. My Dad couldn’t get enough of the sauce and loved the ribs. When Dad loves something and actually used the word “best”, you know it’s a good thing! Go outside of the box and give this recipe a try! It’s gonna be a new “go to” recipe for me!
This week I was invited by my good friend Lea Ann (Cooking on the Ranch), to attend a cooking class at Sur La Table. It’s been on my “to do” list for awhile now and when she said that they were teaching a class on how to cook on a salt block, I said, “let’s go”! I have always been curious about this type of cooking method and this was a perfect opportunity for us “foodies” to learn all about it! Geez, I had no idea that you could “cook” either hot or cold foods on a salt block, I always thought it was a “hot” food thing! When the chef brought out a bunch of cucumbers and had us slice them up and put them directly on the salt block, I was thinking, “really”? Really is right, really good! The salt block is such a versatile cooking tool that actually “flavors” your food while you cook! Man, the cucumbers take on this slightly salty flavor which is good anyway but when you add them to a salad with pickled onions and roasted peppers with a little balsamic vinegar glaze and olive oil, you might as well shut the front door. So delicious! I think that my favorite dish that we prepared was the watermelon salad though. I know what the next thing is that I bring to a party will be! Slice up watermelon and put it on the salt block. After about fifteen minutes top it with olive oil, chopped fresh mint and feta cheese. It’s that simple to prepare but will knock your socks off with flavor! Holy cow, it just goes on. We seared scallops, made scones (in the oven), boiled potatoes in “salt” water (yum) and even melted a bunch of chocolate on the salt block! Crazy amount of food and all crazy good! We learned a ton and now I’m a proud owner of a new kitchen tool! If you have a Sur La Table in your area, check out their class schedule. I actually think the classes are priced reasonably for the expert instruction and all the food that you get to taste! Definitely a fun way to spend an afternoon!
- [br][b]For the Rub[/b][br]
- 3/4 cup brown sugar
- 1/2 cup salt
- 2 tbs Garam Masala
- 1 tbs granulated garlic
- 2 tsp pepper
- 1 tbs chili powder
- 2 tsp ground coriander
- [br][b]For the Sauce[/b][br]
- Olive oil
- 1 medium onion, diced
- 2 tbs garlic, minced
- 3 cups katchup
- 1/4 cup apple cider vinegar
- 2 tbs Worcestershire sauce
- 1/2 cup brown sugar
- 2 tbs Garam Masala
- 1/4 cup of the rub
- 2 tsp pepper
- 2 bay leaves
- To make the rub, in a medium sized bowl combine and mix well the brown sugar, salt, garam masala, garlic, pepper, chili powder and coriander. Store in an airtight container until ready to use.
- To make the sauce, coat a large stock pot with olive oil. Add the onions and garlic and saute on medium heat for 5 minutes. Add the ketchup, Worcestershire, vinegar, brown sugar, garam masala, dry rub, pepper and bay leaves. Cover and simmer on low for one hour. With either an immersion blender or a regular blender or food processor (in small batches) process the sauce to smooth. Store in the refrigerator until ready to use.
Whoa! Sliced water melon on the salt block with feta cheese, mint and olive oil! Holy crap this was good!
A cucumber salad that we let sit on the salt block. Absolutely one of my new favorite foods. Infact, I ate it for dinner last night! Oh my!
Fingerling potatoes with herb butter.. He seriously boiled the potatoes in water and like a cup of salt. Who would have guessed that these are some of the best potatoes that I have ever eaten. I really don’t even like potatoes and I’d eat these again for sure!
Searing on the salt block. So cool and I love how the salt block turns colors with age. This block is about three years old!
Yum, it’s not that often that we eat scallops in Colorado but when we do, we don’t cut corners. Yummy on the salt block!
Who knew that you could melt chocolate on a salt block! What an amazing flavor that was added to all this melty goodness!
For dessert, walnut scones with Devonshire cream and yea… chocolate dipped bacon…
Whoaaah ! I need to try this as soon as possible ! It looks awesome and ultra tasty 🙂
Thanks for the recipe !
Tim recently posted…L’asado, le barbecue à la sauce argentine
Thanks! 🙂
What a fun time you and Lea Ann must have had at the class. Your ribs sound great…if you do them in the oven and then on the grill, do you have them over the fire or to the side?
Karen (Back Road Journal) recently posted…Coffee Panna Cotta
We did have a great time Karen! If I had a regular grill, I’d put them over the fire so you get a good bark to form! 🙂
Your sauce sounds divine. i’d like to try that sometime. You got great photos from the class. And I don’t think I’ll ever forget that chocolate dipped bacon.
Some night we will have rib night! They are so good on the Traeger! Chocolate dipped bacon, there should be a law!
We used to work with a woman from India that would bring vegetarian egg breakfast burritos to work made with garam masala and sell them to our co-workers. They certainly added a new twist to the everyday standard burritos. I used to think about them every time we had a Santiagos burrito at our board meetings. Thanks for the blog ideas, we really are out here reading them each week and often use your ideas them to jump start our dinner planning to get out of our routines. Have a great outdoor tennis season…. beginning sometime this year.
Thanks Roger! I so appreciate your long time support! I’m glad that I can help out with ideas! Can you believe that we are already knee deep in our tennis season already! Crazy!