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Chef Paul Kahan’s Country Ribs with Toasted Green Coriander Grilled Spring Onions| Pairedd with Matilda

Looking for food and beer ideas? Country Ribs

1 tablespoon sambal
1/2 cup palm sugar
4 springs of cilantro stems & leaves
1/2 onion, sliced
2 inches ginger, minced
6 garlic cloves, minced
1/2 cup thin soy
3 scallions, thinly sliced
1/4 cup rice wine vinegar
1 teaspoon black pepper
1 teaspoon sesame oil
2 tablespoons Chinese mustard
3 pounds pork ribs

  • To prepare the marinade, combine all but the Chinese mustard and ribs.
  • Marinate the ribs the morning you plan to cook them, 6-8 hours ahead, by first rubbing each rib with the mustard and then covering with marinade.
  • Light a charcoal grill and let the coals burn to ambers.
  • Remove ribs from the marinade, and reserve the marinade.
  • Char grill each rib for approximately 5 minutes per side, or until medium well.
  • Dunk each rib back in to the marinade and continue grilling for an additional minute per side. This technique enhances the charred flavor.

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Grilled Spring Onions with Toasted Green Coriander

2 pounds of spring onions
1 tablespoon green coriander seeds
5 tablespoons of extra virgin olive oil
1.5 tablespoons of lemon juice, or taste
3 cloves chopped garlic
1 tablespoons thine, chopped
1 Bunch of Cilantro
Salt and pepper to taste

  •  While the grill is heating up, cut the spring onions in half, keeping the greens intact. Toss with 2 tablespoons of olive oil, Season with salt and pepper.
  • Toast the green coriander seeds in a sauté pan on the stove over medium low heat, until pungent. Remove from heat.
  • Using a mortar and pestle, roughly crush the coriander seeds. Alternately, pulse briefly in a spice grinder.
  • In a bowl, combine the remaining 3 tablespoons of olive oil, lemon juice, garlic, thyme and crushed coriander seeds. Mix well with a whisk.
  • Once the grill is hot and the ribs are on place the onions on the grill and char well on the cut side, Cook the onions until just tender, they should have a slight tooth.
  • Remove the onions from the grill. Place on a cutting board. Using knife, remove the onion greens and roughly chop and reserve. Next, quarter the onion bulbs.
  • Add the tops and bulbs to the bowl with the coriander dressing, toss well.

To Serve

Plate the country ribs on a platter, and top with spring onion and coriander mixture, Garnish with sprigs of cilantro.