I have always been a big fan of properly cooked pork ribs!
Pork ribs with vindaloo spices
This recipe is a bit of a play on my other pork vindaloo recipes. My kids all love it so I do make it quite often especially in the Summer months.
This is not a particularly spicy recipe though you could easily make the ribs a lot spicier by simply adding a bit more chili.
I usually make this in my barbecue but it is much easier and almost as good done in a low oven.
Try to find a spray bottle for the vinegar mixture as it will make life a lot easier for you.
How To Make My Favourite Vindaloo Pork Ribs
Author: Dan Toombs
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 4 racks of pork ribs
- 15 cloves garlic smashed into a fine paste
- 2 inches ginger – peeled and smashed into a paste
- 3 green chili peppers finely chopped
- FOR THE SPICE RUB
- 2 tablespoons cumin seeds
- 2 tablespoons coriander seeds
- 5 cloves
- 1 teaspoon fenugreek seeds
- 4 dried red chili peppers
- 1 tablespoon black peppercorns
- 3 tablespoons soft brown sugar
- 1 inch cinnamon stick
- 3 bay leaves
- FOR THE VINEGAR SPRAY
- 250ml Cider vinegar
- 1 tablespoon Worchester Sauce
- The juice of 2 limes
- 2 squirts (or more) Tabasco
- Salt and pepper to taste
Instructions
- Massage the ribs with the garlic, ginger and chili peppers and allow to marinate for 2 to 24 hours. The longer the better.
- Pre-heat your oven to about 125c.
- Place a dry frying pan over medium heat and pour in all of the spice rub ingredients except for the sugar.
- When the spices become warm to the touch, grind them to a fine powder with the brown sugar.
- Cover the ribs with this spice rub powder.
- Place the ribs on a rack in the oven and allow to cook for at least four hours.
- Combine the vinegar spray ingredients.
- After the pork ribs have been in the oven for about two hours, start spraying them from time to time with the vinegar. This will help keep them moist and will also give them the vinegar flavour that is so important in good vindaloo recipes.
- Serve the ribs dry or follow the sauce recipe for one of the vindaloo sauces on this site. Personally I prefer the ribs without any sauce!
Oh my heavens those Pork Ribs look absolutely delicious!!! I’m most intrigued by the vinegar spray. Although I’ve used a water spray bottle when grilling, it never occurred to me to add some flavoring!!! Duh:)
Thank you so much for sharing…
Hi Louise – I hope you get a chance to try this recipe. The vinegar really brings out the flavour. Be sure to stop back by and let me know if you do. 🙂
really vinegar mixture adds taste to the dish.
pork takes more time for cooking.i am fond of spices therefore i liked recepie and added more spices.
Do you remove the garlic/ginger marinade before applying the spice rub? Or just leave it underneath?
Either way Glenn. I usually leave it on. As the meat is slow cooked, it won’t burn. Good luck.
Giving these a try tonight.
Great. Please let me know what you think.
Dan
I’m on the other side of the pond and have access to many different types of green chili peppers, e.g., Thai chilies, jalapeno, and serrano. Which of these correspond to the green chili peppers in your recipe?
Hi Jake
Whenever I go home to California, I use jalapeno. Serranos would also work well. That said, if you love chillies and all the different flavours available, feel free to experiment with your favourites.
Thanks
Dan
Do you cover ribs when in oven?
Hi Nan
You can cover them with foil but I usually don’t.
Thanks,
Dan