dinner · gluten-free · dairy-free
Pork rib vindaloo
Pork ribs marinated in a tangy, fiery vinegar-chili-garlic curry paste and slow-cooked until falling off the bone.
- Time
- 150min
- Steps
- 4
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Blender or food processor.
Helpful, not essential: Oven.
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Method
-
1
Rub the ribs with half the paste and marinate at least 2 hours.
-
2
Brown the onions in oil, add the rest of the paste and fry until the oil separates.
-
3
Add the ribs and water, cover and simmer (or bake at 160°C/325°F) 1.5-2 hours until tender.
-
4
Uncover and reduce until the sauce clings. Serve with rice.
