2 Day Ribs: Pan Seared w/ Chutney-Q Sauce

Chinese Photo Menu - Choose 3 Item!: 2 Day Ribs, Sweet Potatoes, Meyer Lemon Bacon Greens

The lesson with these ribs is that you need to try the same thing a few times to start to get into a groove of excellence. The "BBQ sauce" is a lemon raisin chutney. I pan-fried the ribs to finish them just because they were cut St. Louis style, which basically makes them as flat as possible (for pan-fryin').  No marinade was necessary. Pork Indian food style! We are fighting back against the drudge of the work week. Total prep time on day 2, the eating, was only 30 minutes after the resting period of 1 hour. In your face 7-8 hour work day!
 
Day 1 - Slow Roast!
Take one rack of pork ribs (baby back or St. Louis Cut).

Rub all over, and especially on the meat side with:
Turmeric
Cumin
Chili powder of your choice
Salt
Pepper
Ground mustard
... (I added Sichuan pepper for fun and numbing yo' mouth!)

Ultimately, turn it yellow.

Wrap the rack in foil and bake at 250 F for 3 hours.
Don't go too long or it will fall straight off the bone!

Day 2 - Sear!

Meyer Lemon Raisin Chutney-Q Sauce (make ahead of time, maybe on day 1)
Simmer all ingredients for 2+ hours:
1 cup vinegars (apple, white, maybe balsamic)
1 cup sugar (mostly sugar, a little molasses)
1-2 cups of raisins
2-3 meyer lemons diced and seeds removed
cumin
3 chilies de arbol
curry powder
ginger powder
thyme
bit of cinnamon
salt
pepper

 Rest ribs at room temp for 1 hour

Blend half of chutney with a little water, and taste for spicy level (add if desired) to make Chutney-Q sauce

Unwrap ribs and brush off rub (remove fat and use for frying!)

Need to rub the rub off!

Coat ribs in blended smooth chutney

Heat a large frying pan and add ribs as they fit when pan is smoking.

Almost ready to eat, just need to slather on the Chutney-Q Sauce

Cook in batches until slightly blackened, then remove and coat with more chutney.

Serve when all the ribs are reheated and black and crispy.

Jo says, "They are super soft!"