Pork Vindaloo Spare Ribs
These vindaloo spare ribs are really more of Indian/BBQ fusion than anything else. I used the same spice paste that is in my pork vindaloo recipe to marinate the ribs. Then I used the other whole dry spices that are in vindaloo as a dry rub to go on the ribs. I like to bake my ribs slowly in the oven wrapped in foil, then charred in the broiler. You can definitely grill these ribs as well. I recommend grilling them indirectly on the grill, wrapped in foil, for a couple of hours. Take them out of the foil and char the last 10 minutes of cooking.
Equipment
- Spice grinder
Ingredients
- 4-5 lb rack of spare ribs
- malt vinegar
Spice Paste
- 8 dried Kashmiri chilies
- 8 garlic cloves
- 3 tbsp ginger finely chopped
- 2 tsp cumin seeds
- 1/4 cup malt vinegar
Spice Rub
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1/2 tbsp black peppercorns
- 1/2 tsp fenugreek seeds
- 3 cloves
- 1 small cinnamon stick
- 2 bay leaves
- 2 dried Kashmiri chilies
- 1 1/2 tbsp brown sugar
Instructions
- Mix all of the spice paste ingredients together.
- Rub the rack of spare ribs with the spice paste. Marinate for 24 hours.
- Dry toast the whole spices of the spice rub for 2-3 minutes. Let completely cool.
- Add the whole spices to a spice grinder.
- Grind to a powder. Stir in the brown sugar.
- Generously coat both sides of the spare ribs.
- Preheat the oven to 300 degrees. Wrap the ribs in foil.
- Bake the ribs for 2 1/2 hours. Open up the foil. Brush the ribs with malt vinegar.
- Turn on the oven’s broiler. Broil the ribs for 7-8 minutes until charred. Brush with more malt vinegar. Let rest for 15 minutes before cutting.
- Cut the ribs in between the bones.
