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For the : This recipe is best if you can brine the ribs with the garam masala rub overnight.
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If you cant you can still get an excellent flavor.
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Pat ribs dry with a paper towel and rub with the following mixture: Garam Masala, 1 tablespoon of the vegetable oil.
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2 cloves garlic, maldon salt.
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Let sit as long as you can (overnight).
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Heat the oven to 300 degrees F and arrange the rack in the middle.
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Let ribs come to room temperature, about 30 minutes.
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Once meat is ready, place a Dutch oven or other large, heavy-bottomed pot with a tightfitting lid over medium heat and add remaining 2 tablespoons vegetable oil.
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When oil shimmers, add ribs and sear until well browned on both sides, about 4 to 5 minutes per side.
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Remove ribs to a large plate or baking sheet and set aside.
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Add onion, leek, carrots, and celery to the pot and season with salt and freshly ground black pepper.
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Cook, stirring occasionally, until vegetables are tender and browned, about 8 minutes.
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Add wine and cook, scraping up any browned bits on the bottom of the pan, until wine is reduced by half, about 5 minutes.
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Add broth and ribs and bring mixture to a boil.
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Cover the pan and transfer it to the oven.
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Cook until meat falls off the bone, about 2 1/2 hours.
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For the Sprout cups: Remove all the large outside leaves from the brussel sprouts.
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Blanch in salted boilding water for 10 seconds and refresh in ice bathset aside.
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Chop the remaining portions of the brussel sprouts.
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In a saute pan add 1/2 chopped shallot, 1 garlic clove, 1 tbsp oil.
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Once the shallot has sweated add the chopped sprouts and saute for 1 min (medium heat).
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Add the stock, milk and cream and cook until very tender.
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When cooked thourgh, strain the brussel sprouts and reserve the cooking liquid.
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Add sprouts to a blender and pureeadding as little of the cooking liquid as possible to get the puree to blend.
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You want it to be a firm mousse texture.
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Jicama salad: Toss all the diced vegetalbes together (fennel, jicama, beet, tomato).
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In a blender puree the nuts, water, lime juice and lime zest.
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Toss the diced vegetalbes in the dressing.
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Spaetzle: Combine the flour, salt, egg, milk into a liquidy dough.
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Pass through a spaetzle machine or use a small spoon to knob off small pieces.
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Drop into boiling salted water till the pasta rises to the top.
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In a saute pan add 1 tbsp olive oil, 1/2 shallot and 1 clove garlicsweat.
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Add the curry powder and cooked coconut milkreduce to 2/3rds.
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Add the spaetzle to the pan and saute for 30 seconds.
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Finish with a drizzle of lemongrass oil and the fresh cilantro, salt and pepper to taste.
