Thursday, 3 October 2013

Honey, Garlic, Ginger Ribs with Tandoori Masala Rub

Wow – these ribs were so darn good! I doubled the recipe that I am about to give and now have Ribs in the freezer for a couple of meals.
I have been doing a lot of doubling cooking lately. There are times when I get busy and don’t have time to cook. Since we are trying to avoid eating out and fast foods, having freezer ready home cooked meals has been wonderful. We eat organic, free range healthy foods even when there is no time to cook! How cool is that?
2 ½ to 3 lbs pork ribs (free range is best of course) Rub Ingredients:
5 pods of cardamom seeds (I love the fresh seeds – they are so flavourful) 3 teaspoons fresh grated ginger 4 tablespoons Tandoori Masala spice* (If you can’t find Tandoori Masala you can use a mixture of garam masala, garlic, ginger, onion, cayenne pepper Combine spices in bowl. Cut ribs into sections of about 3 or 4 ribs. Rub the spice on ribs. Place on platter, cover and put in fridge for at least 2 hours (longer the better). It is great to do in the evening and let sit overnight.
Sauce Ingredients:
1 cup raw honey ½ cup water (add more if you think you need more) 5 cloves minced garlic 2 teaspoons fresh grated ginger 1 tablespoon apple cider vinegar 2 tablespoons soya sauce 2 tablespoons ketchup (I used my homemade ketchup) 1 teaspoon ground pepper 1 tablespoon cornstarch Add honey, garlic, ginger, vinegar, soya sauce, ketchup and pepper to sauce pan. Stir while heating. Add cornstarch to water and mix together until there are no lumps. Gradually whisk into sauce until it begins to thicken. Add ribs to crockpot and pour sauce over. Let cook on high for about 6 hours. When done, place on foil lined baking sheet and broil for about 3 minutes with some of the sauce from the crock pot brushed on the ribs. Serve with a salad and enjoy!
Make lots, freeze and have them again without cooking.

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