BBQ pork spare ribs St louis style

INGREDIENTS

• 3 Belgium pork spare ribs  
• 1/3 cup peanut oil
• 1½ cup paprika spice rub (paprika, sugar, garlic, onion powder, chipotle powder, dried oregano)
• 3 tbsp black pepper (ground)
• 4 pecan, hickory and wood chip chunks
• 250 gm charcoal briquettes
• ¾ cup apple juice
• 2 cups barbeque sauce

Method

• Rinse and pat dry the ribs. Remove thin membrane from the back of the ribs, trim the meat.
• Brush ribs with peanut oil. Coat each rack with seasoning and black pepper. Leave it for an hour.
• Meanwhile, prepare charcoal fire in a smoker.
• Place ribs bone side down on a food pan. Smoke for one to 1½ hours. Keep basting the meat with apple juice every 30 minutes, to prevent getting the edges charred.
• Remove ribs from the smoker, open foil and allow the steam to escape. Drain off liquid from the pan.
• Brush the ribs with barbeque sauce. Put back the ribs into the smoker, bone side down and cook for another 10 minutes. Cut between bones to separate the ribs.
• Serve hot with side of barbeque sauce.

Grilled mahi mahi with mango salsa

INGREDIENTS

• 50 gm diced mango
• ½ cup red bell pepper
• 2 tbsp green onions
• 1 jalapeno pepper
• ¼ cup cilantro
• 10 gm garlic cloves
• Salt to taste
• 5 ml lime juice         
• 200 gm mahi mahi fish

Grilled mahi mahi with mango salsa.

Method

• Combine first eight ingredients in a bowl. Leave it aside for two hours for the mango salsa.
• Pre-heat the grill. Season it well.
• Now, season the fish with salt, pepper, oil and lemon juice.
• Place fish on the gill and give it nice grill marks. Finish the cooking in the oven till it is soft and flakey.
• Serve on a bed of lemon cous cous, topped with mango salsa.

— Recipes courtesy executive chef Jaideep Kanungoe.