I have always been a big fan of properly cooked pork ribs!
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.
- 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
- 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!