Friday, June 10, 2011

Spicy Tequila and Peach Habanero Chutney Ribs for an Inspired-By French Fridays with Dorie

Today's French Fridays with Dorie recipe was supposed to be a jam and cola spareribs dish, but ... well, you know me, right? While I am sure that Dorie's glaze is fine, it sounded a bit too sweet for my taste. I love the spices she used - Chinese 5 spice and ginger - but the jam and cola combo sounded, if I am being honest - cloying. When there's a sweet component to my food, I need it to be balanced with something sour or spicy.

Enter these tequila ribs, which actually started with a jar of peach habenero chutney. The label claimed it was spicy, but I have learned to grow suspicious of such claims. I bought it anyway, hoping to be proven wrong, and I was - this stuff was gooey fire all the way, and I loved it.



First I salted and peppered the ribs, and dusted them with dried thyme. Then I applied my marinade: spicy chutney, tequila, honey, and a splash of orange juice. At the point in the cooking process when Dorie said to add cola, I instead added triple sec. (I did briefly flirt with the idea of calling these "Margarita Ribs," but the absence of lime stopped me.)

The result? A sweet, sticky, spicy, tangy mess of juicy pork ribs. Hell, yes.

So, while I can't assess Dorie's actual recipe, I will say that I followed her cooking and braising method to the letter, and these babies turned out falling-off-the-bone perfect. Here is my attempt at a civilized plating - it didn't last long, as the dining experience soon turned into a sticky, messy, bone sucking, finger-licking affair:
If you want to join in on all the fun (and maybe even stick to a recipe now and then!) pick up a copy of Around My French Table and sign up. In the meantime, check out everyone's ribs here.

Happy French Friday!





26 comments:

  1. Hey Trix, It actually wasn't cloying at all - the cola is only part of the baking and doesn't actually touch the ribs. That said, it was kind of bland and I wish I had had the ingredients to change this up a bit. Yours sound delicious!

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  2. wow you made meat? I can't beleive it! I am not sure how you would like this lol.... But for someone that doesnt eat meat you did a great job making it look great! Nice job Trix...

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  3. Man... I want a finger licking meal too! Must go and make this.

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  4. I'm doing your version next ... it sounds really good ... spicier!

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  5. Trix baby, you just tempted me to get a bottle of tequila. The meat looks so scrumptious. I am salivating. Slurp.... Hope you're having a lovely day.
    Regards, Kristy

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  6. You know... I bet Dorie loves your attitude, Trix. You go with your heart and take the recipe where it leads you. Recipes should inspire, not control. Love the hot peach idea... it seems we are on the same wonderfully rich wavelength this week... mmmm ribs!!!

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  7. This is quite an original way to cook ribs. It's making me hungry!!

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  8. I think you just made my day with your tequila twist! Great idea!

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  9. I love your civilized plating and your recipe sounds good too ;-)

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  10. Hey, I don't see any messy plating here ;) Very civilized as you said. I love your delicious tweaks. Now off to read about the wiener man~

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  11. Gosh, I wouldn't be able to put those ribs down.

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  12. Love your string of adjetives... makes me feel like I still have my sticky, sweet, messy ribs around!

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  13. oh baby, I'll say it too, HELL Yeah... this is my food, my kind of grub, mine I tell ya.... I like it, can ya tell? I do one similar with a pineapple jalapeno sauce on the grill... but yours look just amazing, tell Poppa the woman is in the house!

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  14. Triple sec. Hmmmm. Love the thought of the habanero chutney as well.

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  15. It looks tempting, even for a veggie like me.

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  16. That is an awesome, boozy rendition - perfect for when the weather really gets hot (no sign of that yet, here).

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  17. Ah man - these look good! I love the changes you made. Believe it or not, Dorie's recipe wasn't sweet at all. Not much flavor period so you did the right thing by changing it up!

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  18. I would have SO put lime juice in that marinade if not just to name them Margarita Ribs but I bet it would taste great. I love ALL your substitutions. That Dorie! So clever that way!

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  19. You didn't miss much by not adding any sweet, fizzy drinks to the recipe. Like many said, it was bland with a capital B! My peach preservation knowledge only goes so far as peach jam, which I used, but now you've introduced me to peach habanero chutney... And holy moly, your ribs are way smokin' than Dorie's!

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  20. Wow, your version looks terrific, lots of great flavors. I love your creativity.

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  21. I like your approach, I really do! And a spritz of lime would not have hurt the ribs, but would allow you to give them the NAME!
    I am always on the lookout for the great rib recipe - I love country ribs and short ribs, but spare ribs have to be truly exceptional to woo me over (and your variations appeal to me big time:)

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  22. Your version wins HANDS DOWN, I agree cola not appetizing. That firery chutney with tequila and triple sec...winner! Gee I have a bit of Mezcal, could be interesting to try with the smoke flavor in the alcohol. Great job!

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  23. No ribs for me, but I'd put this chutney on some tofu in a HEARTBEAT! :D

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  24. These ribs look spectacular! I'm not sure I could handle the habenero chutney tho, that sounds awfully hot. And I love it when the meat on the ribs just peals back! It's been a long time since I've had really good ribs. I might just be trying this at our big BBQ over 4th of July weekend!
    ~Nancy Lewis~

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  25. I love combos like this and these sound delish. Have some short ribs looking for hungry mouths and will give this the old try. Thanks for sharing. Come visit when you can.

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