In North America, pork ribs are commonly cooked with a spice rub and then finished with a barbecue sauce. They are either smoked, grilled or baked till tender which could take two hours or more. I have cooked the ribs in a skillet reducing the cooking time while still maintaining the flavour which comes from the Goan recheado masala. The ribs were succulent, finger licking good and disappeared from the serving platter in no time.
I have used baby back ribs that are much meatier than the side ribs. Marinated them with the spice paste, cooked in a skillet till tender with all the juices absorbed back into the meat. They were caramelized at the end with a dash of oil. A quick way of cooking ribs with the end result truly mouthwatering. The ribs were delicious with a perfect blend of spice and sour. Though my sons don't eat fish with the recheado red paste, they chowed down these ribs relishing every bite.
Baby back ribs are from the loin area; shorter, meaty, tender and leaner. Hence, they are more expensive. Spareribs or side ribs are from the belly area; large, contain more fat and bone with less meat. The fat in the spareribs makes them more flavourful than baby back ribs. This recipe works well with either of the above two ribs. Once cooked, they can be served as a starter or with the main meal.
I have used baby back ribs that are much meatier than the side ribs. Marinated them with the spice paste, cooked in a skillet till tender with all the juices absorbed back into the meat. They were caramelized at the end with a dash of oil. A quick way of cooking ribs with the end result truly mouthwatering. The ribs were delicious with a perfect blend of spice and sour. Though my sons don't eat fish with the recheado red paste, they chowed down these ribs relishing every bite.
Baby back ribs are from the loin area; shorter, meaty, tender and leaner. Hence, they are more expensive. Spareribs or side ribs are from the belly area; large, contain more fat and bone with less meat. The fat in the spareribs makes them more flavourful than baby back ribs. This recipe works well with either of the above two ribs. Once cooked, they can be served as a starter or with the main meal.
Marinated Uncooked Ribs
Goan Spicy Pork Ribs
(Serves 6)
Ingredients:
1 rack of baby back or side pork ribs (12 ribs)
2 tablespoons of oil
1/2 cup water
salt
Grind to a fine paste (with 1/2 cup vinegar)
15 dried Kashmiri red chillies
1 teaspoon cumin seeds
2 cinnamon sticks (1.5" each)
6 cloves
8 peppercorns
4 green cardamoms
1/2" piece of ginger
6 large cloves of garlic
1/2 teaspoon turmeric powder
1 teaspoon sugar
salt
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 with water and pat dry with paper towels.
Season ribs with salt and marinate with the ground paste for a couple of hours or overnight.
Heat a skillet on medium flame and add ribs along with 1/2 cup of water. Cook on low till ribs are cooked through, tender and juices completely absorbed. Check for seasoning, adjust accordingly to balance spice and sour.
Sprinkle oil and caramelize the ribs. Using tongs, remove ribs onto a serving platter.
Serve warm as appetizer or with the main meal.
(Serves 6)
Ingredients:
1 rack of baby back or side pork ribs (12 ribs)
2 tablespoons of oil
1/2 cup water
salt
Grind to a fine paste (with 1/2 cup vinegar)
15 dried Kashmiri red chillies
1 teaspoon cumin seeds
2 cinnamon sticks (1.5" each)
6 cloves
8 peppercorns
4 green cardamoms
1/2" piece of ginger
6 large cloves of garlic
1/2 teaspoon turmeric powder
1 teaspoon sugar
salt
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 with water and pat dry with paper towels.
Season ribs with salt and marinate with the ground paste for a couple of hours or overnight.
Heat a skillet on medium flame and add ribs along with 1/2 cup of water. Cook on low till ribs are cooked through, tender and juices completely absorbed. Check for seasoning, adjust accordingly to balance spice and sour.
Sprinkle oil and caramelize the ribs. Using tongs, remove ribs onto a serving platter.
Serve warm as appetizer or with the main meal.
