The experts agree – when possible, make your own curry blend or paste for the best flavor. This recipe provided by Chef Scott Finley should get you started.
Originally published in the August/September 2009 issue of BAY CITIES Magazine. “The following is a recipe we use for our Bay City Smokehouse ribs before we smoke them. It can also be used when par-baking ribs before grilling.” —Doug Warpinski, general manager; Bay City Smokehouse/Best Western Midway
Originally published in the August 2001 issue of FOX CITIES Magazine.