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Vindaloo Ribs

5/5 from 2 Customers
£0.00
SKU
0-cl-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!

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!

Which Legend Book?: Curry Legend Club Recipes
Mirchi Needed: 4
Methi Needed: 1 ½
Page Number: 64
Goes great with...: Potato salad or chips, and raita on the side
Also works a treat with...: Halved aubergines instead of corn on the cob for an alternative veg/vegan version
Serves: 4
Serves: 4
Heat Rating: 4/5
Prep time: 10 mins
Cooking Time: 1 hr 20 mins
More Information
Description

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!

Shopping List
  • 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
Equipment Needed
  • Blender
  • Kitchen foil

Product Rating (2):

5/5

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.

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!

5/5

Thought y'all might like to see these vindaloo ribs. Made with 3 colours of home-grown habaneros and served with a home-grown tomato and sweetcorn salad. And a local craft lager to wash it down. Tasty a tangy, and actually not that firey once the sauce had cooked down for an hour. Nothing was wasted as even the bones were enjoyed by our dogs.

Wow! Looks like a terrific and tangy meal and sounds like a fantastic way to use the home-grown vegetables, happy spicing!

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