Name: Pork Ribs with a Sweet-Sour Glaze
Yield: Serves 8
Cuisine: India
Ingredients: 1 tablespoon canola oil; 1 tablespoon cider vinegar or malt vinegar; ¼ cup crumbled (or chopped) jaggery or firmly packed dark brown sugar, dissolved in ¼ cup boiling water; 2 teaspoons ground Kashmiri chiles; or ½ teaspoon cayenne (ground red pepper) mixed with 1½ teaspoons sweet paprika; 2 or 3 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed; 1 teaspoon coarse kosher or sea salt; 1 cup finely chopped red onion; 2 tablespoons canola oil; ½ teaspoon coarse kosher or sea salt; ¼ cup tomato paste; 4 pounds pork baby back ribs; 2 tablespoons cider vinegar or malt vinegar; 2 tablespoons tomato paste; 2 teaspoons Balti masala; 4 medium-size cloves garlic; Vegetable cooking spray for grilling; 2 teaspoons white granulated sugar; 2 tablespoons finely chopped fresh cilantro leaves and tender stems; 1½ teaspoons coarse kosher or sea salt; 1 tablespoon Garlic Paste; ½ teaspoon ground turmeric; 2 tablespoons Ginger Paste

Preparation info

Serves
8

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Here’s one for you lovers of grilled ribs. The technique is familiar, while the seasonings are an array of spices, herbs, and ingredients common to the southwestern regions of India. A great summer picnic offering, these succulent, fall-apart ribs are delicious even at room temperature. If you don’t feel like firing up the outdoor grill, see the Tip for an alternative baking method. Use any kind of ribs, either beef or pork, for equally spectacular res