Pork ribs are readily available in Canada all year round. Besides baking or grilling them with a rub and glaze, I prefer to cook them in a gravy. The versatile Goan red masala is used, which is enhanced with oil, onion and tomato, cooked differently from aad maas (meat bone curry). Addition of potatoes quartered lengthwise complement the ribs beautifully. This dish matures and taste mouthwateringly delicious the following day.
The rib rack was cut into separate individual ribs after getting rid off any excess fat and pulling out the thin membrane above the rib bone. Washed and seasoned with salt, the ribs were cooked in the spicy gravy, balanced with vinegar and tamarind water. Served with rice or a crusty bread, this curry is delectable. Often on the Sunday menu at our home.
The rib rack was cut into separate individual ribs after getting rid off any excess fat and pulling out the thin membrane above the rib bone. Washed and seasoned with salt, the ribs were cooked in the spicy gravy, balanced with vinegar and tamarind water. Served with rice or a crusty bread, this curry is delectable. Often on the Sunday menu at our home.
Goan Pork Rib Curry
(Serves 6)
Ingredients:
1 kg rack of baby back or side pork ribs
1 large onion (chopped)
1 large tomato (chopped)
2 green chillies (slit)
4 large potatoes (peeled and quartered lengthwise)
2 to 3 tablespoons vinegar
1 cup tamarind water
1 cup water
1/2 a bouillon cube
a pinch of sugar
handful coriander leaves (chopped)
salt
To be ground to a paste (with 1 cup water)
6 red dried Kashmiri chillies
6 large cloves of garlic
1-inch piece of ginger
6 cloves
3 green cardamoms
3 sticks of cinnamon (2-inches each)
10 peppercorns
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
Method:
Place the rack on the cutting board meat side down. Run a knife under the thin membrane above the rib bone starting from the centre or towards the end. Pull it off completely and discard.
Cut the rack separating each rib. Wash ribs, drain well, season with salt and set aside.
Peel and quarter potatoes lengthwise. Keep them in a bowl of water to prevent discolouration.
Heat oil in a pan, add onion and saute till light brown. Then put in the tomato and cook until pulpy. Stir in the ground masala and fry well. Add the ribs, green chillies, tamarind water and plain water. Cover and cook on low heat until ribs are half cooked.
Add the potatoes, vinegar, bouillon cube and a pinch of sugar. Cover and continue to cook until ribs and potatoes are tender. Check for seasoning, adjust accordingly and garnish with coriander leaves.
Serve hot with rice or crusty bread.
Note:
(Serves 6)
Ingredients:
1 kg rack of baby back or side pork ribs
1 large onion (chopped)
1 large tomato (chopped)
2 green chillies (slit)
4 large potatoes (peeled and quartered lengthwise)
2 to 3 tablespoons vinegar
1 cup tamarind water
1 cup water
1/2 a bouillon cube
a pinch of sugar
handful coriander leaves (chopped)
salt
To be ground to a paste (with 1 cup water)
6 red dried Kashmiri chillies
6 large cloves of garlic
1-inch piece of ginger
6 cloves
3 green cardamoms
3 sticks of cinnamon (2-inches each)
10 peppercorns
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
Method:
Place the rack on the cutting board meat side down. Run a knife under the thin membrane above the rib bone starting from the centre or towards the end. Pull it off completely and discard.
Cut the rack separating each rib. Wash ribs, drain well, season with salt and set aside.
Peel and quarter potatoes lengthwise. Keep them in a bowl of water to prevent discolouration.
Heat oil in a pan, add onion and saute till light brown. Then put in the tomato and cook until pulpy. Stir in the ground masala and fry well. Add the ribs, green chillies, tamarind water and plain water. Cover and cook on low heat until ribs are half cooked.
Add the potatoes, vinegar, bouillon cube and a pinch of sugar. Cover and continue to cook until ribs and potatoes are tender. Check for seasoning, adjust accordingly and garnish with coriander leaves.
Serve hot with rice or crusty bread.
Note:
- If gravy is spicy (hot), add a dash of vinegar and a pinch of sugar to cut down the spice.
- This dish matures and taste delicious the next day.
- Overcooking of potatoes may thicken the gravy, add water to adjust the consistency.
