THAI RED CURRY SPARERIBS
Yield: 2-3 servings

3 tablespoons red curry paste
2 tablespoons tamarind paste
3 tablespoons canola or vegetable oil
2 tablespoons fish sauce
2 tablespoons granulated sugar
2-4 dried red chiles, chopped
Pinch salt
1 (15-ounce) can coconut milk
1 rack baby back pork ribs (about 2-3 pounds), membrane removed
1 cup long-grain white rice
Pinch saffron threads
1 1/2 cups water
1/2 cup chopped fresh cilantro

Procedure:

In blender, combine curry paste, tamarind paste, oil, fish sauce, sugar, chiles, salt and coconut milk. Purée until smooth; set aside.

Cut ribs into 3- to 4-rib portions, then arrange in large nonreactive bowl. Pour curry paste mixture over ribs, then use your hands to rub it in and ensure all surfaces are coated.
Cover bowl and refrigerate 1 hour.

Preheat the oven to 350 degrees.

Transfer ribs to roasting pan, spreading over them any marinade that has collected in the bowl. Bake 50 minutes to 1 hour, or until meat begins to pull away from bone.

After 30 minutes of baking, in medium saucepan combine rice, saffron and water. Bring to boil, then cover and reduce heat and simmer 20 minutes. Remove pan from heat and let stand, covered, 10 minutes.

Serve ribs with saffron rice. Garnish everything with cilantro.

Source: The Associated Press

• • •

SURF AND TURF BABY BACK RIBS
Yield: 4 servings

1 tablespoon smoked paprika
1 teaspoon celery seeds
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 pound large shrimp, shelled and veined
1 rack baby back pork ribs (about 2-3 pounds), membrane removed
Salt and ground black pepper, to taste
Olive oil cooking spray
1 large yellow onion, cut crosswise into 3 rounds
1 (12-ounce) bottle beer (such as stout)
4 cups chicken broth, divided
1 cup long-grain white rice
10 threads saffron
2 tablespoons olive oil
1 bunch asparagus, bottoms trimmed, cut into 1/2-inch lengths
2 cloves garlic, minced
1 shallot, minced

Procedure:

Preheat grill on high. Preheat oven to 350 degrees.

In large bowl, mix together paprika, celery seeds, cayenne and garlic powder. Add shrimp and toss to coat. Cover bowl and refrigerate until needed.

Season both sides of ribs with salt and pepper, then spritz ribs and onion rounds with cooking spray. Place ribs and onions on grill and sear 10 minutes per side.

Transfer onions and ribs (onions on the bottom) to a roasting pan. Add beer and 2 cups chicken broth. Cover with foil and bake about 2 1/2 hours, or until meat is very tender.

About 30 minutes before ribs are done, in medium saucepan combine rice, remaining 2 cups chicken broth and saffron. Bring to boil, then cover, reduce to simmer and cook 20 minutes, or until liquid is absorbed.

When ribs are finished, transfer to a plate and cover with foil. Set a mesh strainer over a bowl and pour cooking liquid from roasting pan through; discard any solids. Skim off and discard any fat from strained liquid.

In large skillet over medium heat, heat olive oil. Add shrimp, asparagus, garlic and shallot, then sauté 2-3 minutes per side. Transfer shrimp and asparagus to a plate, then return skillet to burner.

Use strained cooking liquid to deglaze skillet, scraping the bottom to release any charred bits. Bring to a simmer and cook until reduced and thickened, about 4 minutes.

Serve ribs with rice and shrimp and asparagus. Drizzle with pan sauce.

Source: The Associated Press

• • •

CHINESE RESTAURANT BBQ RIBS
Yield: 20 servings

1 rack baby back pork ribs (about 2-3 pounds), membrane removed
2 teaspoons kosher salt
1/2 cup honey
1/4 cup hot Chinese chili sauce (Sriracha) or ketchup
1/4 cup soy sauce
2 tablespoons rice vinegar
2 garlic cloves, minced
1 tablespoon chopped fresh ginger
1-2 tablespoons toasted sesame seeds

Procedure:

Preheat oven to 350 degrees.

Cut ribs into sections of 1-3 ribs each. Arrange ribs in roasting pan or on large rimmed baking sheet. Sprinkle ribs with salt. Set aside.

In small bowl, whisk together honey, chili sauce, soy sauce, vinegar, garlic and ginger.

Pour or brush sauce over ribs, turning them in the sauce until well coated.

Bake ribs, uncovered, 1 hour, basting periodically with pan drippings. The ribs are done when the meat is chewy-tender and starts to pull away from the bone.

To serve, sprinkle ribs with sesame seeds.

Source: "Cheater BBQ: Barbecue Anytime, Anywhere, in Any Weather," by Mindy Merrell and R.B. Quinn