By puppitypup on June 18, 2008
Photo by Zurie
Photo by Zurie
"Posted for ZWT, but I haven't made it yet. The recipe didn't specify amounts on the spices, but I would guess between 1/8 - 1/2 teaspoon of each, then more to taste later if needed. Also, I guessed on the servings and the time, and I didn't include the marinating time in the time requirements."
Serving Size: 1 (164 g)
Servings Per Recipe: 6
"Weeellllllll...I used pork ribs. And they turned out FABULOUS! This is a very tasty spice mix & a breeze to whip together. I will try this on beef short ribs someday! Made for ZWT4- the African Spice it Up Challenge. I used recipe#251024 in place of the curry powder."
"A whole new way of spicing up ribs! Plenty of short ribs in the freezer - will be playing around with those seasonings as can see one lot of possible combinations to add variety to our meals. I was genereous with the curry powder and the paprika using all as per recipe - being light on the coriander - marinated for about five hours. Made for excellent ribs that were very flavorful."
"Made & reviewed for ZWT - Kumquat's Kookin' Kaboodles! I used 1/2 tsp each of turmeric, coriander & hot paprika, and 1tsp of curry powder plus salt & fresh black pepper to taste for my ribs. I also added a little grated lemon zest & a tiny pinch of cloves as Zurie mentioned. I also added some finely chopped fresh coriander / cilantro. The ribs turned out beautiful - succulent, juicy & very flavourful! This will definitely be made again - Thanks Julie for another winner!"
"MADE FOR ZWT4, Africa. This was an ideal recipe! It's a pity we have to specify amounts so carefully on Zaar, because these vague suggestions is what most cooking is about - especially African! Beef ribs are hard to come by here unless you ask a butcher, but I had pork spareribs. I went for the "Spice in Up in Africa" challenge, which meant I could make up my own spice mixture. I did that instead of using curry powder. I used the juice of 1 lemon, the garlic, and I mixed the following spices for about 2 1/4 lbs of spare ribs: A pinch cloves, 1 - 2 Tblsp lemon rind, a 1/2 teaspoon cayenne pepper, 1 teaspoon ground cumin and 1 teaspoon finely ground fennel seeds. I also crushed about 4 teaspoons coriander seeds in my pestle and mortar. In the photo I also added the turmeric to the spice mixture. All this was rubbed into the spare ribs after drizzling over the lemon juice. My amounts of spices were just fine for the weight of spare ribs. I added sliced potatoes, and it went into a 325 F/160 C oven. I did not add salt or pepper, and warned my husband to add salt only when dishing up -- I seldom salt food before cooking. My verdict is that this mixture as I made it would be absolutely perfect for beef ribs. It has the flavour of a good biltong! I admit it was maybe a little spicy for spareribs, but keeping your original recipe in mind, it would be PERFECT with beef ribs!! Great African recipe, Puppitypup!! (I purposely took the photo with the "before" ingredients, as once the ribs are done, the lovely colours of the spices have changed)."