A nice BBQ rib tips creation and a new potato salad flavor for the upcoming BBQ season!
Yes, I am the barbecue goddess! When cooking barbecue, it does pay to have a self glorifying attitude. A confident barbecue cook does make great barbecue. An unsure shaky barbecue cook usually ends up ordering BBQ at a local restaurant. What am I saying? There really is no such thing as an unsure, shaky, unconfident barbecue cook! Every BBQ cook is the champion of the grill! I have been known to create some great tasting BBQ entrees and BBQ sauces that are lip smackin' good. Many of the BBQ recipes in this food web site are old traditional American favorites. I do like cooking traditional styles of BBQ, just like how they are supposed to be made with no modifications of the recipe. When I create a new BBQ recipe, I try to plan the recipe carefully, because it may eventually become a new BBQ tradition. BBQ freaks like myself are always the first to try cooking good new BBQ ideas. If a BBQ creation idea turns out great, then it must be shared. That is the basic rule that BBQ freaks follow. Those who claim to have a secret BBQ recipe have two problems. One problem is they are not sharing the recipe, like true BBQ freak. The second problem is that a seasoned chef like myself can figure any secret recipe out, after taking one taste. Then the secret BBQ recipe is no longer a secret! I know when a secret BBQ sauce recipe is nothing more than a doctored up bottled BBQ sauce. In fact, that is what most secret BBQ recipes actually hide. Doctoring up a bottled BBQ sauce is cheating. Any good BBQ freak knows that! Pomegranate molasses is a very tangy fruity syrup that is dark reddish brown in color. Pomegranite molasses is used extensively in middle eastern cuisine. Everywhere from Morocco to Turkey and India, there are recipes that require pomegranate molasses. Arabic and Persian cuisine are where pomegranate molasses is used most often. The first time that I tasted tangy pomegranate molasses, the first thought was that the flavor would be perfect for making a BBQ sauce. After giving this BBQ idea quite a bit of thought, today I finally created the recipe. Memphis style BBQ uses a dry rub seasoning mix to season the meat, before it is slow roasted and smoked. A spicy garam masala spice mixture was used to dry rub the rib tips in this recipe. A sugar glaze style BBQ sauce is perfect for glazing dry rub BBQ. Memphis BBQ sauce has plenty of brown sugar in the recipe. This tangy pomegranate BBQ sauce has plenty of palm sugar and granulated sugar in the recipe. Palm sugar is used in many Indian and Thai recipes and it has a unique flavor of its own. Another exotic flavor in this sauce is Himalayan black salt. Himalayan black salt is actually a milky white pink orange color. It is mined in the Himalayan mountains and it is a healthy mineral rich salt. Himalayan black salt has a high sulphur content and the flavor accents the tangy pomegranate flavor in a very nice way. The potato salad recipe is something new too. As far as I know, no other chef has ever made a Japanese curry flavored potato salad. This was a first and it turned out to be very tasty! Japanese style curry sauce is a very rich tasting brown colored sauce that is easy to make. Garam masala spice mix is used to make Japanese curry sauce. A small amount of Japanese curry sauce must be made for this for this potato salad recipe. Overall, this is one great tasting plate of creative BBQ and great tasting new BBQ accompaniments! I simply am not bragging this up, like a BBQ sauce sales pitch either. These recipes were well thought out and they turned out to be good enough to share. Yes, I am a true BBQ freak!
This BBQ recipe makes 1 portion!
Garam Masala BBQ Dry Rub Mixture: No white pepper or black pepper is needed, because they are already in the garam masala spice mixture. Place 1 1/2 tablespoons of garam masala in a mixing bowl. Add 1/4 teaspoon of cayenne pepper. Add 1/2 teaspoon of paprika. Add 1/2 teaspoon of ancho chile powder. Add 1/4 teaspoon of turmeric. Add 1/2 teaspoon of onion powder. Add 1/4 teaspoon of garlic powder. Add 2 pinches of sea salt. Mix the spices together.
Garam Masala BBQ Dry Rub Rib Tips: Select 1/2 pound of meat pork rib tips. Rub a thin coating of the garam masala BBQ dry rub spic mix over the entire surface of each rib tip. Refrigerate the dry rubbed ribs for 1 hour, so the flavors sinks into the meat. Place the dry rub rib tips on a roasting pan. Slow roast the rib tips in a 275º oven, till the meat becomes fully cooked and tender. (A smoker set to 230º can be used to slow roast the ribs too.) Set the roasted rib tips aside or refrigerate them till the BBQ event starts!
Tangy Pomegranate BBQ Sauce: There are several kinds of BBQ sauce. Butter mustard baste, vinegar chile pepper baste, molasses base sauce, tomato base sauce, brown sugar base sauce, fruit base sauce, chile colorado base sauce, etcetera. This sauce is a sugar and molasses base sauce, but it does not taste sweet. The tangy pomegranate flavor shines through in a big way. Everything that is added to this sauce is meant to compliment or accent the tangy pomegranate flavor. A few of the ingredients are not easy to find in regular grocery stores. Himalayan Black Salt can be found at Indian markets. Palm Sugar can be found in asian markets. Tangy Pomegranate Molasses can be found in Persian Arabic middle eastern markets. All these items can be found at internet stores like Amazon. There is an Amazon search box at the bottom of this page. Place 2 cups of water in a sauce pot over medium heat. Add 2 1/2 ounces of tangy pomegranate molasses. Add 1 teaspoon of ginger paste. Add 2 tablespoons of minced onion. Add 2 cloves of mince garlic. Add 1 pinch of ground celery seed. Add 2 pinches of cayenne pepper. Add 1/4 teaspoon of ancho chile powder. Add 1/4 teaspoon of paprika. Add 1 pinch of cumin. Add 3 pinches of coriander. Add 1 pinch of allspice. Add 2 pinches of black pepper. Add 1 pinch of white pepper. Add 3 pinches of Himalayan Black Salt. Add 1/2 teaspoon of lemon juice. Add 1/4 cup of granulated sugar. Add 3 tablespoons of palm sugar. Add 1/2 tablespoon of rice vinegar. Add 1 teaspoon of vegetable oil. Note: Taste the sauce. If it still needs salt, then add sea salt. The sauce should taste tangy with a mild flavor balance of sweet flavor. Adjust the balance if necessary. The sulphur aroma of the Himalayan salt will combine with the molasses after simmering. After the sauce comes to a gentle boil, reduce the temperature to low heat. Gently simmer and reduce the sauce, till it become a thin basting syrup consistency. Set the sauce aside.
Japanese Curry Potato Salad: Boil 1/2 pound of red bliss potato in salted water over medium heat, till the potatoes become fully cooked, but not mushy. Cool the potatoes under cold running water. Cut the potatoes into bite size pieces. (Leave the skin on the potatoes.) Chill the potatoes in a refrigerator. Heat a sauce pot over low heat. Add 1/2 cup of vegetable broth. Add 1/2 tablespoon of red miso paste. Add 1/2 teaspoon of garam masala. Add 2 pinches of turmeric. Add 1/2 teaspoon of thin soy sauce. Add 1 teaspoon of sugar. Stir the ingredients, till the miso paste dissolves. Simmer and reduce, till only about 1 tablespoon of concentrated Japanese curry sauce remains. Place the concentrated Japanese curry sauce in a mixing bowl. Add 1/4 cup of diced celery. Add 2 tablespoon of diced onion. Add 3 pinches of minced Italian parsley. Add 1 pinch of ground celery seed. Add 1 small pinch of cayenne pepper. Add sea salt. Add 1/2 teaspoon of lime juice. Add the chilled potato pieces. Add just enough mayonnaise, while tossing the ingredients together, to bind the ingredients together. Chill the Japanese Curry Potato Salad for 20 minutes, so the flavors meld.
Ginger Hominy Broccoli Rabe Salad: Boil 3 cups of salted water in a sauce pot. Add 1 handful of trimmed small broccoli rabe tops and leaves. Add 1/4 cup of white hominy corn. Boil till the broccoli rabe becomes tender. Drain the hot water off of the vegetables. Cool the vegetables under cold running water. Place the vegetables in a mixing bowl. Add 2 teaspoons of sugar. Add 1/2 teaspoon of ginger paste. Add sea salt and white pepper. Add 1/2 tablespoon of rice vinegar. Add 1/2 teaspoon of vegetable oil. Add 2 tablespoons of water. Let the ginger hominy broccoli rabe salad marinate in a refrigerator for 20 minutes.
Tangy Pomegranate BBQ Rib Tips: For indoor BBQ cooking, use a cast iron grill to mark the rib tips and to get them started heating up. The sauce the rib tips on a pan under the broiler in the oven to finish them. Heat a char grill to a medium heat range. Place the slow roasted garam masala dry rub BBQ rib tip on the grill. Allow the rib tips to become hot enough, so the fat on the rib tips starts sputtering juices. Be sure to flip the rib tips often, so they do not blacken. Use a boars hair brush to start basting the the rib tips with the tangy pomegranate BBQ sauce. Flip the rib tips often, so the sauce does not blacken. Baste the rib tips often, till the BBQ sauce coats each entire rib tip with a thin glaze.
Tangy Pomegranate BBQ Rib Tips with Ginger Hominy Broccoli Rabe Salad and Japanese Curry Potato Salad: Place the finished Tangy Pomegranate BBQ Rib Tips on a plate. Brush the rib tips with the sauce. Pour a little bit of the Tangy Pomegranate BBQ Sauce on the plate. Mound 1 portion of the Japanese Curry Potato Salad on the plate. Drain the marinade off of the Ginger Hominy Broccoli Rabe Salad and place the salad on the plate. Garnish the plate with Italian parsley sprigs.
Everybody likes a little bit of extra BBQ sauce and this Tangy Pomegranate BBQ Sauce really looks fine on the plate. It does taste as good as it looks. BBQ Rib Tips! Yum! ... Shawna
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