Pork baby back ribs cut between the bones and baked with traditional seasonings for chicken tikka masala. When tender, the meat was broiled until browned.
Speedy and the girls were so enamored of my version of chicken tikka that I decided to use the same marinade for pork ribs. But unlike boneless chicken that had been cut into small pieces, pork ribs take much longer to cook. So, instead of directly grilling the pork, I decided to bake the ribs in the marinade then broil them afterward to char the outside. The result was very, very tasty. The pork fat turned crisp in places and had that caramelized texture.
I used the convection oven to cook this dish because I wasn’t confident that the gas oven would brown the meat well. If you don’t have a convection oven, you can slow cook the pork on the stove, braising the ribs in the marinade and, when done, char them over live coals. And that would give you the added pleasure of enjoying the smoky flavor and aroma that only a grill can achieve.
- 1.5 kilograms pork baby back ribs cut into serving size portions (cut between the bones to get even sizes)
- 2 tablespoons salt
- 1 tablespoon grated turmeric
- 1 tablespoon crushed galangal
- 2 bird's eye chilies finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cardamom
- 2 thumb-sized pieces ginger peeled and grated
- 6 cloves garlic peeled and grated
- 1 cup coconut cream
Preheat the oven to 350F. Set to “bake.”
Arrange the pork ribs in a single layer in a glass baking dish.
Mix together all the ingredients for the marinade. Pour over the pork. Mix to coat every part of every piece of rib.
Cover the baking dish with a piece of foil and bake for one hour.
After an hour, remove the foil and turn up the heat to 475F. Switch the setting to “broil.” Continue cooking for another 10 minutes or until the pork ribs are nicely browned around the edges.
To serve, place two pieces of ribs on a plate and drizzle with some of the thickened sauce. Serve with rice and a light salad.