Tandoori Pork Ribs



Full Recipe:


INGREDIENTS & EQUIPMENT

Meat:

Pork Spare Ribs - 400g to 450g


Dry Marinade:

1 tsp coarse black pepper

1 tsp chilli powder

1 tsp Kashmiri chilli powder

6 tsp lime juice

4 tbs mustard oil

2 tsp ginger paste

3 tsp garlic paste

Big handful of curry leaves

Salt to taste


Wet Marinade:

1 cup plain yoghurt

2 tsp Kashmiri chilli powder

1 tsp green chilli paste

1 tsp coarse black pepper

1 tsp coriander powder

1 tsp cumin powder

1 tsp garam masala

Big handful of curry leaves

Salt to taste


Garnish:

Fried onions

coriander

lime wedge


Equipment:

Knife and chopping board

Large mixing bowls

Lump of charcoal

Oven

Fridge

Non-stick grill pan

Aluminum foil

Basting brush


INSTRUCTIONS

  1. With a sharp knife, cut each rib out of the rack, leaving you with individual pieces. Place the ribs in a large mixing bowl.

  2. Combine all the ingredients in the DRY MARINADE section, making sure to mix them thoroughly and massaging the marinade into each rib. Cover and leave in the fridge for at least 6 hours, but overnight is best.

  3. Once the meat has finished marinating, pre-heat an oven to 170 degrees Celsius.

  4. Next, light a piece of charcoal and place the ember in a small metal bowl and place it inside the mixing bowl full of the ribs. Drizzle a little bit of mustard oil onto the ember, it will start to emit smoke. Cover the bowl immediately with foil, for about 1o to 15 minutes.

  5. Remove the ribs and wrap them up in foil before going into the oven for 3 hours at 170 degrees Celsius. Now we can work on the wet marinade.

  6. Combine all the ingredients from the WET MARINADE section. Mix it all together. Set aside half to use on the grill pan, and half to brush onto the ribs when they are done in the oven.

  7. 3 hours later, the ribs should be really soft and moist now. Remove them from the oven and open the foil, careful not to tear it, and brush the wet marinade over the pork ribs generously.

  8. Get a non-stick grill pan nice and hot on a medium flame. Get the marinade that you had set aside earlier, and throw some onto the pan. You should hear a nice sizzle and a lovely fragrance as the masalas start to cook.

  9. Put the ribs on, careful not to crowd them too much, and cook them for 5 mins each side, slathering on more wet marinade as you cook. You don’t want the pan to start drying out.

  10. After about 5 mins on each side, the ribs are done. Let them rest for a few mins before serving.

  11. Serve with a wedge of lime, fried onions, and coriander leaves for garnish. Enjoy!


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