Matty Matheson's Back Alley Ribs
From a YouTube video Watch the original
Ingredients
- Pork ribs
- Onions
- Garlic
- Ginger
- Jalapenos
- Pomegranate
- Molasses
- Apple cider vinegar
- Spices (onion powder, garlic powder, coriander, mace, clove, cayenne, Korean chili flakes, smoked paprika)
- Maple syrup
- Water
- Canola oil
- Pumpkin seeds
- White sesame seeds
- Fennel seeds
- Sunflower seeds
- Pistachios
- Black sesame seeds
- Fresh herbs (parsley, cilantro)
- Lime
Instructions
- Cut the pork ribs in half and boil them in salted water for about an hour and a half.
- Prepare the barbecue sauce by sautéing onions, garlic, ginger, and jalapenos in canola oil. Add spices and deglaze with pomegranate juice, molasses, maple syrup, apple cider vinegar, and water. Cook down to desired consistency.
- Make the duqqa by pulsing together pumpkin seeds, white sesame seeds, fennel seeds, sunflower seeds, pistachios, and black sesame seeds.
- Blend the barbecue sauce and duqqa separately.
- Grill the boiled ribs, basting with the blended barbecue sauce until caramelized.
- Garnish with chopped parsley, cilantro, duqqa, and a squeeze of lime.
- Serve and enjoy the sticky, flavorful back alley ribs.
Converted from YouTube ·