Pepper pork ribs

Pork ribs, marinated with malt vinegar and worcestershire sauce in a thick, peppery, braised sauce.

  • Cooking time
    90 minutes
  • Calories
    kcal
Recommended by
91.3
%
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6808
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We first had pepper spare ribs at a friend's place and fell in love with the peppery tangy taste. It was perfect as an appetiser. We got the basic recipe from our friend's mom. Then while researching for this video we also came across Bridget White-Kumar's recipe in one of her fabulous recipe books. We combined the two recipes to create the recipe that you see here. As you can tell, this recipe can be easily modified to suit your tastes. You can make it sweeter and stickier, or make it more spicy, add other flavours and spices—the possibilities are endless. If you are new to cooking pork, we highly recommend this quick and easy pork ribs recipe.

Books in this recipe

Anglo-Indian Cuisine - A Legacy of Flavours from the Past
Bridget White-Kumar
Buy
Our note
Our note
Anglo-Indian Cuisine - A Legacy of Flavours from the Past
Bridget White-Kumar
Buy
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Ingredients

Serves
3–4 portions
  • 700 g pork ribs
  • 8 g salt
  • 6 g pepper (in two parts)
  • 2 g red chilli powder
  • 2 g kashmiri red chilli powder
  • 15 g ginger, garlic, chilli paste (taken in equal quantities)
  • 10 g malt vinegar
  • 10 g worcestershire sauce
  • 30 g oil
  • 200 g onions (140 g sliced + 60 g in rings)
  • 5 g ginger (finely chopped)
  • 5 g garlic (finely chopped)
  • 350 g stock (chicken or pork)
  • 200 g potatoes (waxy, like Jyoti or Yukon Gold)

Method

  1. Using a sharp knife seperate each rib from the rack, or ask your butcher to prep it for you.
  2. In a mortar pestle make a paste with 5 g each of ginger, garlic and green chillies.
  3. Marinate the pork ribs with salt, half of the ground pepper, red chilli powder, Kashmiri red chilli powder, ginger, garlic and green chilli paste, malt vinegar and worcestershire sauce. Mix well and let it sit for an hour.
  4. Melt 350 grams of homemade chicken or pork stock cubes. If you don't have stock, use 350 grams of water instead.
  5. Slice onions, and finely dice ginger and garlic.
  6. In a korai or wok heat vegetable oil. Add the sliced onions and fry on medium heat for five minutes until they turn translucent.
  7. Add the diced ginger and garlic and fry for 2 more minutes.
  8. Cover and cook until the onions are quite soft and jammy—about five more minutes.
  9. Add the marinated pork ribs to the wok and fry on high heat for six minutes until the moisture dries up and things begin to stick to the bottom.
  10. Add the (hot) stock or water. Scrape the bottom of the wok well and mix. Cover and cook on medium heat until the ribs are done. This should take between 40 to 50 minutes.
  11. Meanwhile, prepare the potatoes. Peel and cut them into wedges.
  12. Heat some vegetable oil in a small wok and fry the potatoes until golden brown outside.
  13. In the last 20 minutes, add the fried potatoes to the wok where the pork ribs are cooking. Submerge the potatoes so that they can soak up all the delicious flavours.
  14. When the pork ribs are done, take off the lid, turn up the heat and dry off any excess moisture. The sauce should just coat the ribs.
  15. Slice onions into rings and add to the wok in the last couple of minutes.
  16. Add the remaining half of the ground black pepper along with the onions.
  17. This can be served just as an appetiser, or snack. Or, you could turn this into a meal with creamy mashed potato and blanched vegetables, or serve it with yellow coconut rice.

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