fattyslims

Hi! I'm from Canada where we are big into barbequing... here is a stellar barbequed rib recipe... they are a lot of work, but worth it. Although the recipe requires a smoker, I just use my barbeque. I wrap the wood chips in a double layer of double-thick aluminum foil and poke some holes in the top. I then put this foil pack over-top either the far left or far right burner, with the meat on the opposite side of the barbeque (indrect cooking). enjoy!! MAMAJUANA SMOKED RIBS WITH A BBQ PRALINE CRUST Barbeque Pralines: 1 1/2 cups coarsely chopped raw cashews 1 tbsp Bonedust Seasoning 2 tbsp + 1 tbsp rum 1/4 cup heavy cream 1/4 cup unsalted butter 1 cup + 2 tbsp brown sugar, firmly packed 1 1/2 tsp vanilla extract Ribs: 4 racks pork back ribs (approx. 1 lb each) 6 to 8 tbsp Cochin Curry Masala Seasoning Mamajuana Basting Sauce: 1/2 cup brown sugar, firmly packed 1/2 cup passion fruit jam 1/4 cup dark rum 3 tbsp freshly squeezed orange juice 1/2 cup gourmet barbecue sauce Serves 4 To prepare the BBQ Pralines: Toast cashews over medium-high heat in a frying pan for 4—5 minutes, turning frequently for even toasting. Sprinkle Bonedust Seasoning over nuts and lightly shake pan to evenly coat. Add 2 tbsp of rum, 1 tbsp at a time, while continuing to gently shake pan over heat. Allow alcohol to cook off. Remove from heat and set aside to cool. In a small, heavy saucepan over high heat, add cream, butter, brown sugar, vanilla and remaining tbsp of rum. Stir well and bring to a boil. Once boiling, do not stir; continue boiling for 5—10 minutes or until a candy thermometer inserted into mixture reads between 235° and 240°F. Remove from heat and immediately add toasted cashews to saucepan; toss with a wooden spoon to thoroughly coat. Spoon cashews onto a foil-lined tray and store in freezer until needed. To prepare the Ribs: Remove membrane from back of ribs or, using a sharp knife, score the membrane on the backside of the ribs in a diamond or crisscross pattern — scored lines should be 1 in apart. Rub ribs with Cochin Curry Masala Seasoning, pressing firmly so that spices adhere to meat; set aside. (Note that the ribs may be rubbed and stored, covered, in the refrigerator up to 24 hours in advance.) Prepare your smoker according to manufacturer’s instructions, to a temperature of 225°F Place ribs in smoker and add soaked wood chips to coals. Close lid and smoke ribs for 2 hours, maintaining a constant temperature between 180° and 220°F Replenish coals, water and wood chips as needed. After 2 hours, remove ribs from smoker Wrap ribs in a double layer of heavy-duty aluminum foil and return to smoker Smoke ribs for another 3-4 hours, or until meat is tender and ribs wiggle a little when pulled. To prepare the Mamajuana Basting Sauce: In a medium bowl, combine all basting sauce ingredients. Mix well and set aside. Heat grill to medium-high (about 400°F). Grill ribs for 5—6 minutes, each side, or until crispy and heated through, basting liberally with sauce during the last 5 minutes of grilling. Remove ribs from grill and glaze with remaining basting sauce. Layer BBQ Pralines on a clean, flat surface and place ribs, meat side down, on the nuts, creating a BRQ Praline crust. Serve immediately. COCHIN CURRY MASALA SEASONING RUB 1/4 cup ground cumin 3 tbsp turmeric 1 tbsp salt 1 tbsp ground ginger 1 tbsp ground coriander 1 tbsp freshly ground black pepper 1 tbsp mustard powder 2 tsp ground cinnamon 2 tsp crushed red pepper flakes 1 tsp ground fennel seed tsp grated nutmeg 1 tsp ground mace Makes about 3/4 cup Mix all together and store in a air-tight container