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prettygirlfood: Baby Back Ribs with Wasabi Balsamic Glaze 1 rack baby back pork ribs4 T red curry paste Rub1 t kosher salt1 t cracked black pepper1 t cracked white pepper1 t mustard seeds1 t coriander1 t garlic powder1 t onion powder1 t red pepper flakes1 t dill seeds Glaze1 1/2 cup balsamic vinegar1 T softened butter1 small onion, diced3 cloves garlic, minced1/2 cup apple jelly1/4 cup firmly packed brown sugar3 T soy sauce1 T prepared horseradish3 t wasabi paste1 t cracked peppersalt Prep your grill for indirect medium heat. Glaze In a medium sized pan over medium-high heat, bring the vinegar to a boil.  Once there, allow to boil for several minutes then turn the heat down and simmer unit reduced by half.  (For the record, I have no idea what a 3/4 cup of hot balsamic vinegar looks like, so I keep a Pyrex measuring cup handy and pour the vinegar back and forth until it is level with the 3/4 cup line.  That, I can read.)  Once reduced, remove from the heat and set aside. In a small pot, melt the butter over medium heat.  Then, add the onion and garlic.  Sauté until tender, approximately 2-3 minutes.  Reduce the heat to low and stir in the remaining ingredients.  Add the salt to taste. Add the reduced vinegar and bring the mixture back to a boil.  Stir constantly.  Once the sauce is think enough to coat the back of a spoon, remove from the heat and cool. Ribs With a sharp knife, remove the membrane from the ribs.  Next, rub the ribs with curry paste.  Yes, you read right.  Curry paste.  How does Ted think of this stuff…I love it. Next, sprinkle all sides with the rub. Be sure to work the rub into the meat so it sticks.  I like my rub on the meat, not left over in the pan. Move the ribs to the grill and grill indirect.  Plan on about a 3 hour cook.   A good signal of “done” is when the meat begins to pull back from the bone.   During the last 20 minutes, baste the ribs repeatedly with the wasabi balsamic glaze.
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