Anglo-Indian Spiced Pork Ribs

Ingredients

In this Anglo-Indian adaptation, we infuse the Spanish classic with the bold flavors of Indian cuisine. The original dish, Costillas de cerdo a la Riojana, typically features pork ribs cooked in a tomato and red wine sauce with the addition of chorizo and paprika. In our version, we replace the chorizo with Indian spices like cumin, coriander, turmeric, and garam masala, and introduce ginger, garlic, and chili for an extra kick of flavor. The result is a unique blend of Spanish and Indian culinary traditions. We alse have the original recipe for Costillas de cerdo a la Riojana, so you can check it out.

• 2 lbs (900g) pork ribs 2 lbs (900g) pork ribs
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 green chili, finely chopped 1 green chili, finely chopped
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1 cup (240ml) tomato puree 1 cup (240ml) tomato puree
• 1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
3. 3.
   Add the minced garlic, grated ginger, and chopped green chili to the skillet. Cook for another 2 minutes, stirring occasionally.
4. 4.
   In a small bowl, combine the cumin powder, coriander powder, turmeric powder, and garam masala. Mix well.
5. 5.
   Push the onion mixture to one side of the skillet and add the spice mixture to the other side. Toast the spices for a minute until fragrant.
6. 6.
   Add the tomato puree and broth to the skillet. Stir well to combine all the ingredients.
7. 7.
   Season the pork ribs with salt and place them in a baking dish. Pour the tomato and spice mixture over the ribs, making sure they are well coated.
8. 8.
   Cover the baking dish with foil and place it in the preheated oven. Bake for 2 hours, or until the ribs are tender and the meat easily pulls away from the bone.
9. 9.
   Remove the foil and increase the oven temperature to 220°C (425°F). Bake for an additional 15 minutes to allow the sauce to thicken and caramelize slightly.
10. 10.
    Once cooked, remove the ribs from the oven and let them rest for a few minutes. Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Pork ribs — For the best results, choose meaty ribs with a good amount of fat marbling. This will ensure juicy and tender ribs after cooking.

Tips & Tricks

• For an extra smoky flavor, you can grill the ribs for a few minutes after baking.
• Adjust the spiciness according to your preference by adding more or less green chili.
• Serve the ribs with a side of cooling raita or yogurt to balance the spices.
• If you prefer a thicker sauce, you can simmer it on the stovetop for a few minutes after baking.
• Leftover ribs can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Serving advice

Serve the Anglo-Indian spiced pork ribs hot, garnished with fresh cilantro. They pair well with steamed basmati rice or naan bread. Add a side of raita or yogurt to cool down the spices and balance the flavors.

Presentation advice

Arrange the pork ribs on a platter, drizzle some of the flavorful sauce over them, and sprinkle with fresh cilantro. Garnish the platter with lemon wedges for an extra touch of freshness. Serve with the suggested side dishes and enjoy the vibrant colors and enticing aroma.