Pork Ribs

This dish is an absolute favourite with friends and family whenever it has been served as a starter. It was shared by a good friend who makes it with the meat. I have tried it with ribs and also added wine as my touch and it turned out great. It can be made in different ways and it will for sure come out as a winner. You can alter the spiciness by reducing the spice mix. This recipe can also be made by the pan frying method without a pressure cooker.

You can cook  it totally dry  in order to serve it as a starter or a semi gravy like what I have posted,  can be had with a plain pulao or rice or some nice crispy bread. Therefore it's a starter as well as a main dish.

You can also add a cup of red wine towards the end. You get a beautiful aroma and one would keep wondering what you've added to get that taste. ( I suggest, to keep it a secret)

Ingredients:

Powdered spice mix - to be ground coarsely:
8 - Kashmiri red chillies ( if using powder, about 1 tbsp. or according to the spice level you like)
1 tbsp - cumin seeds
1 tbsp. - peppercorns

Other ingredients:

1 kg - pork ribs cut into 2" length
2 tbsp. heaped - ginger garlic paste
1/2 cup - hot chillie garlic sauce ( any thai or maggie)

Method:

Apply ginger garlic paste and salt  to the ribs. Take a cooker and add 1 tbsp. of oil. Fry the ribs until they lose the pink colour and close the cooker. Keep it on a high flame until the first whistle.Close the cooker and cook the ribs for 10 minutes after the first whistle on slow fire. If not using a cooker then let it cook on slow gas until they cook and all the liquids disappear, about 20 minutes or more depending on the quality of the ribs.

Open the lid once it cools a bit. Now take anothe pan and  add the ribs, powdered masala and fry on a high flame. Add the sauce and reduce the flame. Do not fry too much as it will stick to the pan. Just fry until the oil floats on top and you reach a desired consistency. Taste and check for salt etc.
Enjoy!