Skip to content

Experiment: Beef Ribs with Black Cardamom

Ever since I posted my Oven Barbecued Beef Ribs ‘Experiment’ a while ago, I wanted to cook Beef ribs again as they were so delicious on that occasion. This time, though, I used a few more ribs because the last time the little rack I cooked wasn’t quite enough. The other reason I wanted to revisit the dish is because I wanted to experiment with a different sort of rub that included Black Cardamom as this really lends a lovely smoky taste to beef…

These are the ribs I selected. There was only one package on the grocery shelf when I visited our local store but I asked for more and the butcher produced another one. It was, unfortunately, coated with a Montreal Steak Seasoning, but the butcher assured me that he had only applied it just 5 minutes earlier so I washed the spice off as soon as I got home and I am pretty sure that it won’t have interfered with the spice rub I want to try here.

The Spice Rub Ingredients

  • 1 tbsp. Pink Peppercorns
  • 1 ½ tbsp. Garlic Powder
  • 3 Black Cardamom Pods
  • 3 or 4 small pieces of Dried Lemon Peel
  • 1 ½ tbsp. Salt
  • 3 tbsp. Sugar
  • 1 tbsp.  Dried Porcini Powder
  • 1 tbsp. Fenugreek Seed
  • ½ tsp. Dried Thyme
  • A tablespoon or so of cooking oil (not shown)

The Method

Remove the seeds from the Cardamom pods and then grind them with the peppercorns, lemon peel, fenugreek seeds and thyme. Next, mix them all in a small bowl with the other spice rub ingredients.

Rub the ribs with the spice mixture and then set aside for at least 2 or 3 hours. You will find, as I did, that you need only about half the mixture for this many ribs but it is better to make too much than too little and the excess can always be used elsewhere.

As for the rest of the process, it is exactly the same as in my Oven Barbecued Beef Ribs ‘Experiment’, so I won’t bother to reproduce it here. The only additional instruction I will include here is to toss the ribs with a little vegetable oil before cooking…

The Verdict

I served this dish with a very simple stir-fry of sugarsnap peas with mushrooms and sweet red pepper in a little oyster sauce, garlic and lemon juice. Rice or potato would have been a bit much for the light supper my wife and I wanted so I just included a few slices of crusty bread with butter.

Well… the vegetable dish was fine (although really nothing new in our house) but the ribs didn’t really tickle the fancy of either me, or my wife. I’m not writing the experiment off as a failure though because the meat was nicely cooked and the spice blend, though not delicious to us, may very well be popular with others. Our complaint was that this particular blend of spices ending up giving a very similar flavor to Chinese five-spice powder, which neither of us cares for very much. There was no Star Anise in the current mixture but I think it was the combination of fenugreek seed and black cardamom that produced the same taste effect as though anise was an included component. Anyway, I would like to hear reports from others who try this spice blend but I doubt that I will try it exactly the same way again…

 

9 Comments Post a comment
  1. Black cardamon is a difficult spice to use. I have used it in several recipes and have not really been happy with the flavour. Green cardamon I love, love, love, but I’ve discard the black cardamon from my spice cupboard. The Beef Ribs look tender and moist. Virginia

    July 3, 2012
    • We both like it in other preparations… There was just an of interaction with one of the other spice in this case … I was just guessing that it may have been the fenugreek…

      July 3, 2012
  2. You don’t know if you don’t try. Good post…Thx for sharing.

    July 3, 2012
  3. Reblogged this on bcfoodieblogger.

    July 3, 2012
  4. How interesting! Isn’t that funny how you can combine two different ingredients and end up with the same taste as 5-spice powder? The ribs do look nice and tender though. and I bet your wife was happy to have a home-cooked meal!

    July 3, 2012
    • The taste effect was unusual… Actually, we ate this over two weeks ago. I tend to do experiment posts well ahead of the actual posting date. I have to have a backlog of posts for the times that I am travelling.

      July 3, 2012
  5. What an amazing rub! i could envision putting this rub together and giving it as a gift! Debra

    July 4, 2012
  6. That *is* a nice idea… although I thinkI might be inclined to replace the fennel seed with cumin.

    July 4, 2012

Comments, thoughts or suggestions most welcome...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Meet & Eats

The food that I've had the pleasure of meeting and eating.

Uncle Grumpy's Playroom

Current events, humor, science, religion, satire

Food Travel Lover

走过的地方 尝过的美食 留下的回忆

The Odd Pantry

Essays on food

Reputable Sources

Organizing ferments since 2013

that Other Cooking Blog

. food . photo . sous vide .

REMCooks

My Virtual Cookbook to Share My Love and Joy of Food and Cooking One Recipe at a Time

lola rugula

my journey of cooking, gardening, preserving and more

Yummy Lummy

I cook, photograph and eat food with the occasional restaurant review!

Eye Of the Beholder

A pair of eternally curious eyes and a camera...Life is beautiful.

gluten free zen

Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living

Clayton's Kitchen

Big flavors and fun cooking from a cubbyhole kitchen

Bunny Eats Design

Happy things, tasty food and good design

DENTIST CHEF

Dentist chef, just a dentistry student who practice the dentist's cooking recipes in a dentist's kitchen

Mad Dog TV Dinners

Guess what's coming to dinner?

Chefsopinion

Real Food & Real Opinions

Bento Days

Making bentos for kids

Garden to Wok

Fresh and tasty!

Bam's Kitchen

Healthy World Cuisine

Trang Quynh

everyone is special in their own way :)

Farm to Table Asian Secrets

Full-Flavored Recipes for Every Season

HolyPrettyApple

If people say that life is too short to drink bad wine, it means also that life is too short to eat crappy food!

The WordPress.com Blog

The latest news on WordPress.com and the WordPress community.

The Unorthodox Epicure

Confessions of an Aspiring Food Snob

The 好吃 Challenge

1 girl, 273 days, 100 recipes

Rabbitcancook

a recipe sharing and bento blog

benleeirene

Just another WordPress.com site

The Food Nazi

Never try to eat more than you can lift

Expat Chef in Barcelona

From my kitchen to yours

Keeping Up With the Holsbys

a journey into my head and my pantry

Nurul's Culinary Adventures

I Love Food, the Universe and Everything!!

FOOD FOR THOUGHT

home-cooking recipes, restaurant reviews, International cuisine ,

Naked Vegan Cooking

Body-positive Vegan Goodness

Bites of Food History

Sharing my Experimental Archaeology of Food

Stefan's Gourmet Blog

Cooking, food, wine

FOODTRAIL

A Journey About Food, Recipes And Destinations

bcfoodieblogger

Fresh, exciting and adventurous food journey

One Man's Meat

Multi-award winning food blog, written in Dublin, Ireland.

%d bloggers like this: