Garam Masala Ribs with Kachumbar Salad and Lychee Puree
- 4 teaspoons olive oil
- 2 large yellow onions, thinly sliced
- 2 cups whole Greek yogurt
- 4 teaspoons Garam Masala, plus more to taste, recipe follows
- 1 rack baby back pork ribs
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- Kachumbar Salad, recipe follows
- Lychee Puree, recipe follows
- 4 1/2 ounces cumin seeds
- 4 ounces cardamom seeds
- 3 ounces coriander seeds
- 3 black peppercorns
- 1/2 ounce whole cloves
- Eight 3-inch cinnamon sticks, broken up
- 4 dry chile de arbol
- 2 each nutmeg, grated
- Five 14-ounce cans lychee, drained
- 0.90 ounces/26 g pectin
- 0.14 ounces/4 g sugar
Preheat the oven to 300 degrees F.
Heat the olive to medium-high heat in a medium pot, and then cook the onions over low heat until tender, 45 minutes. Stir in the yogurt to combine and cook 20 minutes, and then stir in the Garam Masala and continue cooking until dry and aromatic, an additional 10 minutes. Cool in the refrigerator until the yogurt and onion mixture has set.
Place the ribs on a baking sheet, sprinkle with the salt and pepper and pack on the onion mixture until it is about 1/4 inch off the meat. Cover with aluminum foil and cook until tender, 4 to 5 hours.
Slice the ribs into portions, top with Kachumbar Salad and serve with Lychee Puree.
Toast the cumin, cardamom, coriander, peppercorns, cloves, cinnamon sticks, chile de arbol and nutmeg in a dry saute pan over low heat until very aromatic. Let cool to room temperature on a plate and then grind in a spice grinder. Store in an airtight container. Yield: about 1 cup.
Puree the lychees in a blender and transfer to a small pot. Bring to a boil, cooking until flavorful and slightly reduced. Stir together the pectin and sugar in a small bowl, and then whisk into the lychee puree. Cook until thick, another 10 minutes, and then let cool completely. Yield: about 1 cup.