Living and working in Manhattan is one of the best experiences in the world. There are however, tradeoffs around the contraints of apartment living. For someone like me,who has a passion for cooking, a small city kitchen requires alot of creativity and organziation. Entertaining in small spaces can be challenging. So when I bought my house by the bay, among the many wonders this house had to offer such as sweeping views of the water, open spaces, a great kitchen, there was one feature that I had no idea how much I would love. Wait for it …….a walk in pantry. I love my pantry! Just keeping it stocked with interesting food items is fun. My souvenirs from traveling are now often food to place onto my pantry shelf in anticipation of creating some new dish. When I start thinking about a recipe I walk into the pantry and rummage through the shelves looking for ingredients to inspire me. The recipe below for Mango and Honey Glazed Spareribs is one such recipe. I always have some of Major Grey’s Mango Chutney on my pantry shelf.
Major Grey’s chutney is a combination of mango, lime juice, raisins, tamarind, onion and spices. My dad loved this chutney and it’s exotic taste. I pulled the chutney off the shelf because it was getting close to the expiration date ( this is a whole other aspect of pantry living, managing to expiration dates ). I used the chutney as the base to my glaze and the results were amazing.
From by the bay wishing you lovely chutney food memories!
Mango and Honey Glazed Spareribs
Serves 4 as main course or 8 as appetizer
2 ½ lbs. racks baby back ribs
2 cloves garlic, minced
1 tablespoon fresh ginger , grated
½ teaspoon cayenne pepper
3 tablespoons dark brown sugar
¼ cup honey
¼ cup vermouth
½ cup soy sauce
6 ounces mango chutney
Combine all ingredients into a plastic sealed bag. Place in refrigerator for at least 6 hours or better overnight. Preheat oven to 400 degrees F. Line a large baking dish with aluminum foil and empty the entire contents of the plastic bag into the dish. Arrange ribs in pan in one layer. Place in oven and turn every 15 minutes as the ribs brown. Bake for approximately 45 minutes. Tranfer ribs to cutting board and let stand 5 minutes before cutting.
Sometimes I use country style ribs for this dish, in which case the cooking time is a little longer 1 hour. The meat literally falls off the bones – it delivers great favor and is more economic.
Tip: keep handy in the refrigerator tubes of garlic and ginger paste. They are available in Japanese specialty food stores. They are perfect for making quick marinades – without compromising the taste.