Pork spare ribs slow-braised in a Goan vinegar and spice preparation until fall-off-the-bone tender — a home cooking celebration of pork ribs in the Portuguese tradition.
Ingredients
1 kg pork spare ribs — cut into individual ribs
For the braising masala:
6 garlic cloves — crushed
1 inch ginger — grated
1 tsp cumin seeds
4 cloves
1 cinnamon stick — 3 cm
1/2 tsp turmeric
1 tsp red chilli powder
2 tbsp vinegar
1/2 tsp sugar
1 medium onion — finely sliced
2 tbsp oil
1/2 cup water
Salt
Method
Marinate pork ribs with crushed garlic, grated ginger, cumin, cloves, cinnamon, turmeric, red chilli powder, vinegar and sugar for 2 hours.
Heat 2 tbsp oil in a heavy pot. Add finely sliced onion.
Cook on medium for 10 minutes until deep golden.
Add the marinated ribs with all their marinade.
Cook on medium-high for 8 minutes turning to brown all surfaces.
Add 1/2 cup water. Bring to a boil. Reduce to medium-low.
Cover and braise for 50 to 60 minutes until the ribs are completely tender and the meat pulls easily from the bone.
Uncover. Increase heat. Cook 8 to 10 minutes stirring carefully until the sauce reduces to a thick, sticky, deeply caramelised coating on each rib.