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.
Yield: 4
How To Make My Favourite Vindaloo Pork Ribs
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!
Louise says
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...
Dan Toombs says
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. 🙂
hogroast says
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.
Glenn says
Do you remove the garlic/ginger marinade before applying the spice rub? Or just leave it underneath?
Dan Toombs says
Either way Glenn. I usually leave it on. As the meat is slow cooked, it won't burn. Good luck.
Rob says
Giving these a try tonight.
Dan Toombs says
Great. Please let me know what you think.
Dan
jake3_14 says
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?
Dan Toombs says
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
Nan says
Do you cover ribs when in oven?
Dan Toombs says
Hi Nan
You can cover them with foil but I usually don't.
Thanks,
Dan
Paul allamby says
I'm going to try these this week. I'm lucky enough to have an offset smoker, so will smoke them for 6 hours with oak chunks.
I'll let you know how it goes.
Dan Toombs says
Hi Paul
Great to hear, I love my smoker too.
Dan
Amberlee Engel says
OMgosh. Are you a God, or just an inspired chef? As my daughter says, sodalicious.
Dan Toombs says
Hi
Thanks very much, I am glad you are enjoying my recipes.
Dan
Bobby says
Dan, I'm a chef by nature and I experiment with various spices and ingredients. I have been told that I make the best Indian food, which is always authentic. I have cooked it for many of my clients. The ribs I have never tried, traditionally I would cook them in a smoker but at times you have to revert to the oven. What temperature do slow cook them?
Dan Toombs says
Hi
Thanks for your e-mail, great to hear you enjoy cooking so much. Slow cook the ribs at around 120C /250 F
Dan
Lokesh Kalburgi says
What an amazing idea! I'm trying this recipe this weekend so fingers crossed I do it justice!
Hey when you meant "dry", does that mean it has a finish more like tandoori chicken etc?
Dan Toombs says
Yes, by dry I mean with little or no sauce. I hope the meal goes well this weekend.
Thanks
Dan
Jennifer Silver says
Really enjoyed this! I made a chutney with cape gooseberries and served it all alongside curried potato salad. Quite easy to put together, mostly hands off.
Dan Toombs says
Really good to hear, thanks for letting me know.
Dan