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 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.
- 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.