Goan Pork Ribs Assado
Tender pork ribs cooked in a bold Goan-style masala with vinegar, garlic, ginger, and warm spices. The gravy turns rich, tangy, and lightly fiery, making it perfect with sannas, poi, or simple rice.
For 4 servings
- prep · ~10 min
Prepare the ribs and masala ingredients.
1.Wash the pork ribs and drain well.2.Slice the onion and chop the tomato.3.Roughly chop the ginger and peel the garlic.4.Keep the dried red chili, cumin seeds, peppercorns, cloves, cinnamon, turmeric powder, red chili powder, vinegar, jaggery, salt, oil, and water ready. - mix · ~4 min
Grind the assado masala.
Blend the garlic, ginger, dried red chili, cumin seeds, black peppercorns, cloves, cinnamon, turmeric powder, red chili powder, vinegar, and a little water into a smooth, thick paste.
TIPKeep the paste thick so it clings well to the ribs and cooks down into a rich gravy. - saute · ~13 min
Cook the onion and tomato base.
1.Heat oil in a heavy pan over medium heat.2.Add the sliced onion and cook until lightly golden, 6 to 8 minutes.3.Add the chopped tomato and cook until soft and pulpy, 4 to 5 minutes. - saute · ~7 min
Cook the masala paste.
Add the ground assado masala to the pan and cook on medium-low heat until the raw smell fades and the oil begins to show at the edges.
TIPStir often and keep the heat moderate so the spices do not catch and turn bitter. - saute · ~6 min
Coat the ribs in the masala.
Add the pork ribs and mix well so every piece is covered in the masala. Cook for 5 to 6 minutes, turning the ribs now and then.
- simmer · ~40 min
Simmer the ribs until tender.
Add water, salt, and jaggery. Mix well, cover, and cook on low heat for 35 to 40 minutes until the ribs are tender and the gravy is thick.
TIPIf the pan dries too quickly before the ribs soften, add a small splash of water and continue cooking gently. - rest · ~5 min
Rest the assado for 5 minutes.
- serve
Serve the Goan Pork Ribs Assado hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ask the butcher to cut the ribs into short, even sections so they cook at the same rate and pick up more masala.
- 2Drain the washed ribs very well before cooking, or the masala will loosen and steam instead of coating the meat.
- 3Cook the ground assado paste until the oil peeks out at the edges; that is the cue the raw spice taste is gone.
- 4Keep the simmer gentle once water is added, so the ribs turn tender without the gravy splitting or scorching.
- 5If you have time, let the cooked assado sit for 15 to 20 minutes before serving; the vinegar and spices settle into the meat better.
- 6This dish tastes even better the next day, so make it ahead and reheat slowly with a splash of water if the gravy tightens.
Adapt it for your goals.
Low-oil
Reduce the oil slightly and cook the onions slowly with a pinch of salt; you still get a rich masala with a lighter finish.
boneless porkBoneless-pork
Use pork shoulder cubes instead of ribs for easier eating and faster serving, while keeping the same bold Goan assado flavor.
spicierSpicier
Add 1 or 2 extra dried red chilies or a little more chili powder if you want a fierier, more robust assado.
pressure cookedPressure-cooked
Pressure-cook after coating the ribs in masala to shorten the tenderizing time, then simmer uncovered to thicken the gravy.
Why this is on our healthy list.
Protein-Rich Main Dish
Pork ribs provide substantial protein, making this a filling dish that pairs well with simple rice or breads.
Aromatic Spice Benefits
Garlic, ginger, cumin, pepper, cloves, and cinnamon add flavor depth while contributing traditional spice compounds.
Moderate Added Sweetness
Only a small amount of jaggery is used, mainly to balance the vinegar and spice rather than make the dish sweet.
Frequently asked questions
Yes, marinating for 30 minutes to a few hours deepens the flavor, especially because the vinegar, garlic, and spices have more time to coat the pork.
