Chef Gresham's Beer And Tamarind Pork Ribs Recipe Is Too Good To Be True

Chef Gresham Fernandes is something of a household name for the city’s culinarily cued in. As the Group Executive Chef-Fine Dine at Impresario Entertainment and Hospitality, he’s the classic example of a Mama’s boy gone right. Having grown up around the matriarch with legendary culinary skills, he’s had something of a head-start to a career that’s seen him cooking in far-spread kitchens and has even spent three months as a stagiaire at the legendary Rene Redzepi’s Nordic masterpiece NOMA, often cited as the ‘best restaurant in the world.’ Creating stories behind every dish, he still attributes everything to his cultural upbringing.

Mixing his Bandra boy roots with the five essential tastes of salty, sweet, bitter, acidic and umami – Gresham continues to innovate with unparalleled permutations and combinations to offer you a hint of the familiar fused with a delightful new world of undiscovered textures and tastes.

[This recipe was concocted during #BudBBQWeek, an HG collaboration with Bud Magnum, and boy did it do wonders. We decided the world needed to be privy to this glorious recipe, and here it is, awaiting a place at your dinner table.]

Recipe

For the Dry Rub

What You Need

• 100g Cinnamon Sticks
• 100g Star Anise
• 50g Black Pepper
• 200g Coriander Seeds
• 100g Fennel Seeds
• 50g Mustard Powder
• 50g Amchur Powder
• 50g Chilly Powder
• 200g Brown Sugar
• Salt - As required

Process

Blend all the spices together until fragrant. Blend it with the powdered spices. Add sugar and balance it out with salt.

For the Bud Magnum Beer Sauce

What You Need

• 1 Bud Magnum Beer
• A handful of tamarind
• A handful of jaggery
• 10 dates
• Water
• Salt and Pepper

Process

In a heavy bottom pan, add all the ingredients and cook on a slow flame for about 2 hours - till all the tamarind has broken down and tastes cooked, according to you. Strain through a heavy duty strainer, pushing the contents with the back of a spoon until all you are left with are tamarind seeds and the fibre. Season the puree with salt and pepper.

For The Meat

What You Need

• 1 rack of pork ribs
• Pao
• Cucumber

Process

Rub the meat with dry spice and keep it overnight.

Heat up the oven to 110 degrees celcius.

In a deep pan, add the ribs and smear it with the sauce. Add some beer to keep it moist. Cover it and cook for 2 hours. Check for when it’s done. If you plan to cut it, two hours should be alright. If you want to pull the meat apart, cook it for another 1 and a 1/2 hours. Once cooked, serve it with cold cucumber and pao.