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Fall-off-the-bone tender pork ribs simmered in a fiery, tangy Goan masala. The perfect balance of spicy red chilies, sharp vinegar, and warm spices makes this a truly unforgettable dish.
For 4 servings
Prepare the Masala Paste
Marinate the Pork Ribs
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Fall-off-the-bone tender pork ribs simmered in a fiery, tangy Goan masala. The perfect balance of spicy red chilies, sharp vinegar, and warm spices makes this a truly unforgettable dish.
This goan recipe takes 115 minutes to prepare and yields 4 servings. At 893.44 calories per serving with 66.11g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sauté and Sear
Slow Cook to Tenderness
Finish and Serve
This masala works wonderfully with pork belly or shoulder chunks instead of ribs. Adjust cooking time accordingly until the meat is tender.
Add cubed potatoes or carrots during the last 30 minutes of simmering for a more complete one-pot meal.
To save time, after searing the ribs (Step 3), add the liquids and pressure cook on high for 20-25 minutes. Let the pressure release naturally. Sauté for a few minutes to thicken the gravy if needed.
Pork is an excellent source of high-quality protein, which is crucial for building and repairing tissues, muscle maintenance, and overall body function.
Pork ribs are a good source of B vitamins, particularly B1 (thiamine), B3 (niacin), B6, and B12, which are vital for energy metabolism, brain function, and the formation of red blood cells.
The masala paste is rich in spices like turmeric (containing curcumin), ginger, and garlic, which are known for their potent anti-inflammatory and antioxidant properties.
A single serving of Goan Pork Ribs (approximately 300g) contains an estimated 550-650 calories. The exact number can vary based on the fat content of the pork ribs used.
Goan Pork Ribs are a rich, indulgent dish. They are high in protein, which is essential for muscle repair. However, they are also high in saturated fat and calories. It's best enjoyed in moderation as part of a balanced diet. The spices used, like turmeric and ginger, offer some anti-inflammatory benefits.
Yes. Kashmiri red chilies are used more for their vibrant color than extreme heat. However, to reduce the spice level further, you can deseed the chilies before soaking them or reduce the number of chilies and black peppercorns used in the masala paste.
The most authentic substitutes are toddy vinegar or malt vinegar. If you can't find those, apple cider vinegar is the next best option. Add a pinch more jaggery or sugar if using apple cider vinegar to balance its sharpness.
Absolutely. Follow the instructions up to the searing step. Then, add the liquids, secure the lid, and pressure cook on high for about 20-25 minutes. Allow for a natural pressure release for the most tender meat. You may need to use the sauté function at the end to thicken the gravy.
Leftover Goan Pork Ribs can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen and taste even better the next day. Reheat gently on the stovetop or in the microwave.