BBQ and Eel

Well, this is a dish which is a work in progress. The base is our five-hour ribs. We top it with Japanese eel and broil it. We then integrate a BBQ sauce made with Goji berries and smoked maple syrup. We then use the BBQ sauce to enrich pressure-cooked pumpkin seeds. We were emulating the texture and flavor of baked beans. The last component is a warm jasmine yogurt. It adds tang and a floral nature to the dish. In fact, the dish works on the level of taste; it is quite tasty with the various flavors of BBQ. I am just having some difficulty with the aesthetic of the entire composition. I will let it rest for several days and perhaps come back to it once the mental dust settles.