When we migrated to Canada, it took us some months to find our first job through employment agencies. I did not have a blender back then to grind spices into a wet paste and got accustomed to preparing gravies using spice powders from the grocery store. With pork ribs readily available in Canada, they were often cooked at home. Economical, versatile, they are delicious, satisfying and definitely a crowd pleaser.
The rib rack is cut into separate individual ribs after getting rid off any excess fat and pulling out the thin membrane above the rib bone. Washed, seasoned with salt, vinegar and marinated with spice powders. Covered, refrigerated for a couple of hours for the spices to permeate and flavour the meat. Then, the ribs cooked with onions, tomato, green chillies and tamarind water to create a delectable gravy. Potatoes quartered lengthwise can also be included. Served with rice or a crusty bread, this dish is easy to prepare.
The rib rack is cut into separate individual ribs after getting rid off any excess fat and pulling out the thin membrane above the rib bone. Washed, seasoned with salt, vinegar and marinated with spice powders. Covered, refrigerated for a couple of hours for the spices to permeate and flavour the meat. Then, the ribs cooked with onions, tomato, green chillies and tamarind water to create a delectable gravy. Potatoes quartered lengthwise can also be included. Served with rice or a crusty bread, this dish is easy to prepare.
Quick & Easy Pork Ribs (Goan Style)
(Serves 6)
Ingredients:
1 rack of baby back or side pork ribs, about 800 grams
2 large onions (thickly sliced)
1 large tomato (chopped)
2 green chillies (slit)
2 tablespoons vinegar
1 cup tamarind water
1/2 a bouillon cube
a pinch of sugar
handful coriander leaves (chopped)
salt
Spices for Marinating
2 teaspoons chilli powder
6 large cloves of garlic (chopped or thinly sliced)
1-inch piece of ginger (grated or sliced)
3/4 teaspoon clove powder
2 teaspoons cinnamon powder
1/2 teaspoon pepper powder
1 teaspoon cumin powder
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, vinegar and ingredients under the spices for marinating. Cover and refrigerate for a couple of hours.
Transfer marinated ribs in a pan, add the onions, tomato, green chillies and tamarind water. Cook on medium-low heat until ribs are tender. Occasionally, stir and include bouillon cube and a pinch of sugar. Check for seasoning, adjust accordingly and garnish with coriander leaves.
Serve hot with rice or crusty bread.
Note:
(Serves 6)
Ingredients:
1 rack of baby back or side pork ribs, about 800 grams
2 large onions (thickly sliced)
1 large tomato (chopped)
2 green chillies (slit)
2 tablespoons vinegar
1 cup tamarind water
1/2 a bouillon cube
a pinch of sugar
handful coriander leaves (chopped)
salt
Spices for Marinating
2 teaspoons chilli powder
6 large cloves of garlic (chopped or thinly sliced)
1-inch piece of ginger (grated or sliced)
3/4 teaspoon clove powder
2 teaspoons cinnamon powder
1/2 teaspoon pepper powder
1 teaspoon cumin powder
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, vinegar and ingredients under the spices for marinating. Cover and refrigerate for a couple of hours.
Transfer marinated ribs in a pan, add the onions, tomato, green chillies and tamarind water. Cook on medium-low heat until ribs are tender. Occasionally, stir and include bouillon cube and a pinch of sugar. Check for seasoning, adjust accordingly and garnish with coriander leaves.
Serve hot with rice or crusty bread.
Note:
- Four potatoes quartered lengthwise can be added when ribs are three-fourth done. The gravy then cooked until ribs and potatoes are tender.
- No additional water was added besides the tamarind water. Cook on medium-low heat throughout the cooking process or else moisture will reduce drastically and you will end up adding extra water for gravy.
- No oil is required for this dish.
- Sweet peppers from our garden were cut lengthwise and incorporated a couple of minutes before the dish was taken off the flame.
