SPICY PORK RIBS
Serves: 4 to 6 people.
Prep Time: 10 minutes | Cooking Time: 5 hours
Dietary Style: GF. DF.
The textural and flavour quality of pork ribs makes them a natural match with acidic, sweet and hot tastes - all of that rich, broad fat and abundance of tendon and bone. Though the cook of this dish is five hours in a slow oven, the prep takes barely 10 minutes and the end result is a one-pot dish of divinely deep flavour that’s punchy, driving and fulfilling. The use of earth spice in this spicing helps to bed down the height of chilli and give some shape to the savoury contribution of the Asian sauces used in strata.
INGREDIENTS
- 800 gm pork ribs
- 5 garlic cloves, chopped
- 2 cm x 2 cm fresh ginger, minced
- 2 tbsp olive oil
- 2 tsp sesame oil
- 1 tsp mirin
- 2 tsp soy sauce
- 1.5 tsp honey
- 1 tsp fish sauce
- 2/3 tsp Kashmiri chilli powder
- 1/2 tsp hot ground red chilli
- 1/3 cayenne pepper
- 3 tsp cumin seed
- 1/2 tsp cumin powder
- 1.5 tsp fine white sea salt
- 1/3 tsp kala namak (Indian black salt)
Turn the oven to 160 degree celsius fan forced.
In a medium-sized crockpot, place all of the ingredients including the pork ribs. Massage the marinade through the pork ribs until they are well coated.
Pop the lid on the crockpot and place in the heated oven for around four to five hours. Check the pot after four hours and test the meat for stickiness and tenderness. Give it a little more time if it needs.
Serves four.