This entrée was created for our TSS cookbook. The chutney is definitely “fiery” if cooked as written. The tropical fruit and blazin’ pork ribs complimented each other well. Leftover chutney can be a topper for baked pork roast or chicken breasts seasoned with “the Juicy Pig”™ or “Wild Bill’s Blazin’ BBQ”. The fresh ginger can get overpowering in both side dishes so be cautious if this is your first time using ginger root. Both coconut milk (very thick) and coconut juice (watery) with pulp are used in the chutney.
“Gas and Go” is what a good friend of mine and avid TSS user Jerry Miller would say and that’s exactly what I did with this rack of pork ribs. After cutting into sections they were seasoned with “Wild Bill’s Blazin’ BBQ” cooked over a bed of mesquite coals. When cooking over direct heat, be sure and turn the ribs often to avoid burning the seasoning. When the meat starts to pull away from the bone, wrap in foil and move to the stack end of the pit to finish. They will come out fork tender and flavored to the bone!
Tropical Fire Chutney
Start by heating a dry cast iron skillet and then add habanero, garlic, ginger and 1/2 cup coconut milk. Continue to add coconut milk as it cooks down to avoid sticking and/or burning. It will take 2-3 times of adding more coconut milk until the ginger starts to soften.
Next, add coconut juice until it is above the level of ingredients and the coconut pulp. Reduce heat to medium high for 5 minutes.
Next, add all other ingredients including another 1/2 cup of coconut milk and a tsp. of “Wild Bill’s Blazin’ BBQ”. Fold in gently and reduce heat to medium for another 5 minutes then reduce heat to lowest setting to simmer.
Once the chutney simmers for about 25 minutes it will thicken. Gently scrape the bottom and fold in with a wooden spoon over this 25 minutes. If your chutney is still thin, continue to simmer.
Before starting the veggies, bring to a boil two cups of free range organic chicken broth with a tbsp. of butter and “Pequin Garlic Sea Salt” to taste. Stir in proper amount of dry couscous according to directions on box, remove from heat, cover and let stand until stock is absorbed.
Veggies: Start by sautéing shredded carrots, chopped green onion, fresh garlic and ginger root in olive oil. When veggies start getting soft, reduce heat, add snow peas, season with “Pequin Garlic Sea Salt” and add 1/2 cup free range organic chicken broth. Cover halfway and reduce heat to simmer for 5 minutes. Toss and serve over the couscous.