Name: Spareribs in Malt Vinegar + Mashed Potatoes
Yield: Serves 4
Cuisine: Indian
Ingredients: ½ tsp ground cinnamon; 12 black peppercorns; ½ cup [100 g] packed jaggery or dark brown sugar; Fine sea salt; 3 lb [1.4 kg] spareribs (pork) with bone left in; 1 Tbsp extra-virgin olive oil; ½ tsp ground turmeric; 2 cups [480 ml] dry white wine, such as Pinot Gris; 1 cup [240 ml] plus 2 Tbsp malt vinegar; 2 tsp ground fennel; ¼ tsp cayenne; 1¼ lb [570 g] Yukon gold potatoes; ¼ cup [60 ml] plus 2 Tbsp extra-virgin olive oil; ½ cup [120 ml] warm water at 160°F [71°C]; 1 tsp nigella seeds; 2 garlic cloves, peeled and thinly sliced; 2 Tbsp minced chives, for garnish

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Flavor Equation

By Nik Sharma

Published 2020

About

Ribs are an indulgent, messy experience that’s oddly relaxing; they’re 100% unfussy. Sit back, pour a glass of wine, get your fingers dirty, and dig in. I like my ribs the way they do them in the South, a bit sweet and a bit sour and a lot of spice and heat. Make the mashed potatoes like I do or, if you own a ricer or food mill, by all means go ahead and put it to use. Note: Start this recipe 1 or 2 days before you plan to serve it. My preference is to cut the rack of ribs into individual p