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Goan Pork Ribs

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Pork Ribs is something I have eaten a few times at restaurants but never tried making at home. Usually J calls me when he goes to the Pork shop. Every time we wanted to buy ribs, we were out of luck. This time around, we were lucky. When he asked me if it needs to be cut, I confidently said no. It’s only when I saw the rack in front me that I realised my folly. Turned out that what I had envisioned, was way off the mark :P. After trying to slice in vain, I decided to cook it first and then try slicing. After the cooking, it was a bit more easier task. Lesson learnt. Next time, get it done by the butcher 🙂
Instead of the continental style, I wanted to try an Indian version. What better than Goan ? The recipe I zeroed in was from Celebration in my Kitchen. As I had only half a rack, I halved the recipe. I choose to serve them with some roasted baby potatoes and steamed veggies.

 

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Goan Pork Ribs
Course Main Course
Cuisine Goan
Prep Time 30 minutes
Cook Time 60 minutes
Passive Time 480 minutes
Servings
servings
Ingredients
To be Ground to a Paste
Course Main Course
Cuisine Goan
Prep Time 30 minutes
Cook Time 60 minutes
Passive Time 480 minutes
Servings
servings
Ingredients
To be Ground to a Paste
Instructions
  1. Grind the ingredients mentioned above to a smooth, fine paste. Keep aside.
  2. Wash and pat dry the ribs with a paper towel.
  3. Apply the marinade all over and refrigerate for at least 2 hours or overnight. The more you marinate, the tastier it will be.
  4. Heat a pot/ pressure cooker.
  5. Place the marinated ribs along with 1/2 cup water into the pot.
  6. Cover and cook on low heat till the ribs are tender.
  7. Take the ribs and reserve the liquid.
  8. Heat oil in a skillet or pan.
  9. Place the ribs and cook on high heat till brown on both sides.
  10. Transfer to the serving plate.
  11. Mix cornflour and water.
  12. Take the reserved liquid in a pan and bring to a boil.
  13. Pour the cornflour mixture.
  14. When the gravy thickens, switch off heat.
  15. Pour over the ribs.
  16. Serve hot with accompaniments of your choice.
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