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Vindaloo Ribs
This recipe mixes a classic American BBQ dish with fabulous Goan flavours - Goan cuisine is known for its key ingredients of pork, garlic, vinegar and chilli (which were all introduced by the Portuguese in the 16th Century), and it’s that combination, tempered with the sugar and ketchup, that makes these ribs so irresistible!
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10 mins
1 hr 20 mins
4/5
Blends Needed
Also works a treat with: Halved aubergines instead of corn on the cob for an alternative veg/vegan version
Book: Curry Legend Club Recipes (p64)
Goes great with: Potato salad or chips, and raita on the side
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This recipe mixes a classic American BBQ dish with fabulous Goan flavours - Goan cuisine is known for its key ingredients of pork, garlic, vinegar and chilli (which were all introduced by the Portuguese in the 16th Century), and it’s that combination, tempered with the sugar and ketchup, that makes these ribs so irresistible!
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Recipe
10 mins
1 hr 20 mins
4/5
Serves 4
Medium Effort
Pork
Dietary
Veggie Friendly
Vegan
Gluten Free
Dairy Free
Taste Profile
Hot
Rich
Tangy
Origin
Indian
India
- 1kg pork ribs or pork belly strips, or use 4 corn on the cob for a veg/vegan version
- 4 cloves of garlic
- 2 red chillies
- 4 tbsp tomato ketchup
- 60ml vinegar (white wine or cider vinegar is best)
- 2 tbsp sugar
- Blender
- Kitchen foil
Curry Legend Club Recipes
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Add to BasketProduct Rating (1):
Usually frightened of Vindaloo due to an early years tasting. Must say these are amazing. Full of flavour and not burning hot. I usually like BBQ'd ribs and even slow cooked but these were so different that we loved them. Not fall off the bone but very toothsome and tons of taste. Have done them twice since getting the taste and have become a regular at our home.
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Thanks for your lovely review, Allen - it's great to hear that you pushed past your fear of vindaloo to try these tasty ribs, and now you've found yourself a new favourite!