Pork spare ribs simmered slowly with garlic and black pepper until completely tender and the broth is deeply concentrated — the Mizo approach to ribs that produces a clean flavourful result.
Ingredients
700g pork spare ribs — cut into individual ribs
5 garlic cloves — crushed
1 inch ginger — sliced
1 tsp black pepper — coarsely crushed
2 green chillies — whole
1/4 tsp turmeric
3 cups water
1 tsp salt
Spring onion to garnish
Method
Place pork ribs in a heavy pot with 3 cups cold water.
Bring to a boil. Skim all foam thoroughly for the first 5 minutes.
Add crushed garlic, sliced ginger, coarsely crushed black pepper, whole green chillies, turmeric and salt.
Reduce to medium-low. Simmer covered for 50 to 60 minutes until the ribs are very tender — the meat should be pulling away from the bone.
In the last 15 minutes remove the lid. Increase heat slightly to concentrate the broth and allow some evaporation.
The broth should be reduced, deeply flavoured from the ribs and fragrant from garlic and black pepper.
Garnish with spring onion. Serve with steamed rice.