INGREDIENTS:8 oz. beef spareribs
1 cup beef stock
1/3 tsp. ground cumin
1/3 tsp.curry powder
1/3 tsp. chili powder
1/3 cup Worcestershire sauce
1/3 cup Blue Mountain coffee, steeped and strained
1/3 cup white vinegar
1 slice fresh ginger, smashed
2 garlic cloves, finely minced
1 medium white onion, finely minced
½ Scotch bonnet pepper
½ fresh lime, squeezed
1/3 Tbsp. vegetable oil
4 oz. tamarind juice
1 oz. brandy
4 oz. Chinese BBQ Sauce
9 oz. tomato ketchup DIRECTIONS:Season and marinate spareribs overnight with curry, cumin, chili powder Worcestershire sauce and garlic. Pan-sear spareribs in a very hot pan. Deglaze pan with coffee and add enough beef stock to braise ribs. Cover and let simmer until ribs are tender, approximately 45-60 minutes.
To prepare sauce, saute onions, garlic and Scotch bonnet pepper along with ginger. Deglaze pan with brandy. Add the rest of the ingredients and simmer for 20 minutes. Adjust taste, if necessary.
Remove ribs from braising liquid. Place ribs on grill and baste with sauce continuously throughout cooking. Ribs are done with they have a dark grilled color and sauce has been thoroughly absorbed. Remove bones and serve beef on a bed of rice, or on seasonal vegetables. SERVINGS:2 servingsFrom:Executive chef Dennis McIntosh