The very first time I cooked with pork ribs, I absolutely fell in love with them. So when one of my old friends Sherley introduced me to this recipe, I really wanted to try it out. And I finally made it a couple of days ago.
I want to call this an Indo-Western fusion – barbecue sauce, chilly powder and lemon are the stars of this recipe.
To make these pork ribs extra delicious, I marinated them overnight. Trust me on this- it’s worth the wait! The best thing about this recipe is that you can add more or less chilly powder depending on your taste.
Serve these ribs with mashed potato (You can find the recipe here). I can honestly say that it’s a magical combo and you are going to love it!
- 550g pork spare ribs
- 5-6 garlic cloves
- 4 cm piece of ginger
- 2 shallots
- 1 tbsp kashmiri chilly powder
- 1 tsp lemon rind
- Juice of 1 medium sized lemon
- 4-5 tbsp barbecue sauce
- ½ tsp ground black pepper
- Salt to taste
- Mashed potato (recipe here), to serve
- Lettuce leaves, to serve
Grind together garlic, ginger, shallots, and kashmiri chilly powder to a coarse paste. Add a little water if needed. Mix in lemon rind, lemon juice, barbecue sauce, and ground black pepper. Check the seasoning and add enough salt. Mix well. Set aside.
Marinate pork ribs, covered, in a refrigerator overnight. Reserve 3-4 tbsp of the marinade. Keep the reserved marinade in the refrigerator.
Preheat oven to 2000C (1800C for fan-forced oven).
Place the ribs in the middle rack of the oven. Bake for 55 – 60 minutes. While cooking, brush the ribs generously with the reserved marinade every 15-20 minutes.
Serve with mashed potato and lettuce leaves.