Rub 1 t kosher salt 1 t cracked black pepper 1 t cracked white pepper 1 t mustard seeds 1 t coriander 1 t garlic powder 1 t onion powder 1 t red pepper flakes 1 t dill seeds
Glaze 1 1/2 cup balsamic vinegar 1 T softened butter 1 small onion, diced 3 cloves garlic, minced 1/2 cup apple jelly 1/4 cup firmly packed brown sugar 3 T soy sauce 1 T prepared horseradish 3 t wasabi paste 1 t cracked pepper salt
Prep your grill for indirect medium heat.
In a medium sized pan over medium-high heat, bring the vinegar to a boil. Once there, allow to boil for several minutes then turn the heat down and simmer unit reduced by half. (For the record, I have no idea what a 3/4 cup of hot balsamic vinegar looks like, so I keep a Pyrex measuring cup handy and pour the vinegar back and forth until it is level with the 3/4 cup line. That, I can read.) Once reduced, remove from the heat and set aside.
In a small pot, melt the butter over medium heat. Then, add the onion and garlic. Sauté until tender, approximately 2-3 minutes. Reduce the heat to low and stir in the remaining ingredients. Add the salt to taste.
Add the reduced vinegar and bring the mixture back to a boil. Stir constantly. Once the sauce is think enough to coat the back of a spoon, remove from the heat and cool.
With a sharp knife, remove the membrane from the ribs. Next, rub the ribs with curry paste. Yes, you read right. Curry paste. How does Ted think of this stuff…I love it.
Next, sprinkle all sides with the rub.
Be sure to work the rub into the meat so it sticks. I like my rub on the meat, not left over in the pan.
Move the ribs to the grill and grill indirect. Plan on about a 3 hour cook.
A good signal of “done” is when the meat begins to pull back from the bone.
During the last 20 minutes, baste the ribs repeatedly with the wasabi balsamic glaze.