Yes you heard that correctly. Your favourite goan dish also makes a pretty kickass spare ribs. Think of it like vindaloo on a stick. Shrey and I greedily chowed on these babies on a dull rainy day...and it's really really yum!
The authentic vindaloo is not fiery, its supposed to be spicy and tangy.I hope a bite of this will take you back to Goa or Christmas celebrations.
Serves 2
Approx. 6 pieces of pork ribs
For the vindaloo masala:
15 Kashmiri chillies
2 large onions
6 cloves of garlic
1" ginger
2 tsp jeera (cumin)
1 tsp haldi (tumeric) powder
1" bark of cinnamon
6-10 peppers
3-6 cloves
150ml vinegar
Goans use a tradional vinegar made of either coconut or toddy. If you can get your hands on some, use it instead of the regular white vinegar. It will really elevate your dish.
In a mixer, grind the masala ingredients to form a paste. Rub this masala on the ribs and allow to marinate over night.
Cook the ribs in a pressure cooker for approx 30mins. The meat will be so tender that you can literally pull the bone out. Now you can serve the ribs as in, or brown it off in a pan with some oil.
