For our next post in ‘The Indian-inspired Grills and Kebab Series’, we bring you a summer party favorite; pork ribs rubbed with fennel and other Indian spices…accompanied by the simplest roasted cumin & thyme potatoes.
Its summertime and the livin’ is easy…A summer grilling party is incomplete without a large platter of delicious slow grilled Pork Ribs.
At our home, the grill-master (yes, that’s my husband) has a knack for belting out delicious & simple spice rubs and marinades. Like any artist in the midst of making his creation, he is not to be disturbed during the process of pairing traditional Indian spices with garden fresh herbs and quintessential Indian cooking techniques.
These Indian-inspired Slow-Grilled Fennel Spiced Pork Ribs are rubbed with a blend of Indian spices and marinated overnight. Slow cooked on an outdoor grill, they are a creation of sheer genius when served warm topped with an easy tempering of onions and cilantro. A perfect side of cumin and thyme potatoes makes this meal bite-after-bite of pure summer decadence.
The fennel spiced pork ribs recipe has attained nirvana – it now appears in our cookbook ‘Tikka Tikki & Spicy Bites’ which features our global twist on Indian Kebabs, Tikka, Chutneys and more. Click here for details and get your copy soon – you will enjoy using it!
Roasted Cumin and Thyme Potatoes
1 ½ lb red potatoes, halved with skin
¼ teaspoon cumin
2 tablespoons chopped thyme leaves
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
Preheat the oven to 425F.
In a bowl, mix together the olive oil, cumin, thyme leaves, salt and pepper. Lay out the potatoes on a roasting sheet and pour the oil dressing over them. Use your hands to cover the potatoes with the dressing and spread them out over the sheet.
Here’s a quick tip to remember while roasting any vegetables, leave space between the pieces on the baking sheet so they can roast well. If the vegetables are too close, the moisture will steam them instead of roasting them.
Roast the potatoes at 425F for 35-40 minutes, turning the potatoes only in the last 5-10 minutes of cooking. Sprinkle some salt over the potatoes while still hot. Serve alongside these Slow-Grilled Fennel Spiced Pork Ribs Topped with an Onion-Cilantro Tempering or other summer favorites like our Spinach & Chickpea Kebab Sliders.
Accompaniments & Serving Ideas:
- This meal needs some green and this Mixed Green Salad with Oranges, Dried Cranberries and Pecan on Epicurious looks like just the right levels of freshness and taste.
- As with all grilled meat, a glass of ice cold beer makes an ideal beverage with our spicy pork ribs and hot potatoes.
- Well, if you feel like a cooling cocktail, these Frozen Cherry Mojitos from My Baking Addiction seem deliciously refreshing.