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Succulent pork ribs slow-cooked in a tangy and aromatic Goan spice blend. This classic roast is bursting with flavors from toddy vinegar, Kashmiri chilies, and whole spices, creating a truly unforgettable main course.
For 4 servings
Prepare the Masala Paste
Marinate the Pork Ribs
Sear the Ribs and Prepare the Gravy Base
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Succulent pork ribs slow-cooked in a tangy and aromatic Goan spice blend. This classic roast is bursting with flavors from toddy vinegar, Kashmiri chilies, and whole spices, creating a truly unforgettable main course.
This goan recipe takes 100 minutes to prepare and yields 4 servings. At 912.04 calories per serving with 66.75g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Slow Cook the Assado
Rest and Serve
This recipe works wonderfully with pork shoulder or belly instead of ribs. Cut the meat into 2-inch cubes and adjust the cooking time until tender.
For a quicker version, cook the seared ribs and gravy in a pressure cooker for 20-25 minutes on medium heat. Allow the pressure to release naturally for the most tender results.
For extra heat, add 1-2 slit green chilies along with the onions. For a richer, creamier gravy, add 1/4 cup of thick coconut milk in the last 5 minutes of cooking.
Pork is a complete source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and supporting overall body function.
Pork ribs provide essential B vitamins like B12, B6, niacin, and thiamine. These vitamins are crucial for energy metabolism, brain function, and maintaining a healthy nervous system.
The masala paste is rich in spices like turmeric, ginger, cloves, and cinnamon, which contain powerful antioxidants and anti-inflammatory compounds that help combat oxidative stress in the body.
Goan Pork Ribs Assado is a rich and flavorful dish, best enjoyed in moderation. Pork is a good source of protein and B vitamins, but ribs are also high in saturated fat and calories. The spices used, like turmeric and ginger, offer some anti-inflammatory benefits.
A typical serving of Goan Pork Ribs Assado (approximately 300g) contains around 550-650 calories. The exact number can vary based on the fat content of the pork ribs and the amount of oil used.
The best substitute for the unique sourness of Goan toddy vinegar is apple cider vinegar. You can also use malt vinegar or white wine vinegar, but you may need to adjust the quantity slightly to taste.
Yes, you can adapt this recipe. For chicken, use bone-in thighs and reduce the slow-cooking time to 30-40 minutes. For lamb, use shoulder or leg pieces and increase the cooking time to 90 minutes or until tender.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of water if the gravy is too thick. You can also microwave it until heated through.
If your gravy is too thin after the cooking time is complete, simply remove the lid from the pan and let it simmer on medium-low heat for another 5-10 minutes. The excess water will evaporate, and the gravy will thicken.