30gramsor 2 each 1in x 3 inch rectangles fresh ginger, peeled
1small onionhalved
2Tablespoonsground turmeric
Tiny pinch saffronoptional
6dried bay leaves
75grams1/4 cup plus 1 Tablespoon kosher salt
Spice Blend
3 3inchcinnamon sticks
20gramswhole black cardamomroughly 6 medium-sized pods
10whole green cardamom
2tablespoonsfennel seed
2tablespoonscumin seed
2Tablespoonsblack peppercorns
Serving and finishing
¼cupghee
Fresh cilantro
Finishing saltoptional
Instructions
Spices
Lightly toast the toast the ingredients for the spice blend, then roughly crush in a mortar and pestle or spice grinder. Combine the spices, onion, garlic, ginger, bay leaves and salt with the water in a soup pot, bring to a simmer, then turn off the heat and cool.
Marinating the ribs
Add the ribs and milk to the liquid and refrigerate overnight (optional). Add a little extra water to barely cover the ribs if needed.
Bring the ribs to a simmer, turn the heat to low, and cook for an hour on the lowest heat possible. Do not allow the ribs to boil or they could fall apart.
Test to see if the ribs are done by wiggling a bone-it should move freely, but they should not be falling apart. Allow the ribs to cool in the liquid for 45 minutes.
Remove the ribs and pat dry. From here the ribs can be prepared days ahead of time.
Browning and serving
Brown the ribs crisp in the ghee on both sides and serve the hot garnished with cilantro and finishing salt.
Notes
The ribs make a great appetizer to a larger Indian-style meal.