Pork ribs are by far one of my favorite BBQ cuts. I’ve had them all sorts of ways - Memphis style, sweet and sticky, smoked and of course with salted egg yolk. But I haven’t quite tasted any like this - topped with aromatic toasted desiccated coconut that’s been tossed with curry leaves. I ordered it because it looks so much like serunding (which I’m crazy about) and what a fluke! The coconutty “confetti” added a caramel overlay that was incredibly tasty. I was tempted to ask for another helping of said topping and sneak it home. Thank you Meatsmith for creating an Indian inspired menu at your latest Little India outpost.