The peach sauce is optional in this easy, slow cooked masala ribs recipe
The tangy sauce in this recipe is simple and nice but it’s by no means necessary. Personally I like the ribs served with just a little lime juice. The smoky flavour of my new CURRY GUY spices goes so well with the pork and lime.
The most important part of this recipe is the long cooking time. The masala ribs must be cooked on a low heat in the oven for four hours until the meat falls off the bone.
I recommend using my smoked spices but you could use other good quality spice blends too.
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- 2 - 3 racks of pork ribs
- 1 tablespoon CURRY GUY smoked garam masala
- 1 tablespoon CURRY GUY smoked tandoori masala
- 1 tablespoon CURRY GUY smoked spicy salt
- 150ml white wine vinegar (In a spray bottle if you have one)
- Juice of three limes
- 4 peaches, peeled and pitted
- 2 tablespoons honey
- Juice of one lemon
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 2 red chilies finely chopped
- 1 tablespoon balsamic vinegar
- Preheat your oven to its highest setting.
- Cover the ribs evenly with the spicy tandoori masala, garam masala and spiced salt.
- Place the ribs on a rack in the oven.
- After 30 minutes, reduce the heat to 150c and cook for a further 3 and a half hours. Spray the meat with the vinegar every half hour or whenever it looks a bit thirsty.
- Meanwhile, make the sauce.
- Cut the peaches into small pieces and place in a saucepan with the honey, lemon juice, garlic paste, ginger paste, chilies and balsamic vinegar.
- Bring to a boil in the pan and then reduce the heat. Simmer and stir regularly with until the sauce is nice and thick.
- Serve the ribs when you can easily pull the bones apart.
- Serve with the limes and/or the peach sauce.
You can find THE CURRY GUY Smoked Spices and a large selection of top quality artisan food at The Virtual Farmers Market