This gorgeous spare rib recipe comes from Sunil Ghai at Pickle Restaurant on Camden Street.
"This is really popular on our menu, especially with kids, and we love to promote cooking meat on the bone" – Sunil Ghai
Yield: Serves 4
- 800g pork spare ribs
- 500g coconut milk powder
- 1 litre water
- 1 tablespoon salt
- 5 star anise
- 1 teaspoon fresh turmeric, grated
- 1 tablespoon ginger and garlic paste
For the mango pickle:
- Oil, for cooking
- Achari masala (pickling spices mix)
- 1 teaspoon chopped ginger
- 4 cloves garlic, chopped
- 1 fresh red chilli
- 100g mango chutney (from a good Asian shop)
- ½ teaspoon red chilli flakes
- Dried fenugreek leaves
- Chopped coriander
- Passion fruit powder
- Dried coconut slices
- Boil the whole rack of ribs in thin coconut milk, by mixing together the coconut powder and water. Add all the listed ingredients and cook on low heat until the rack is cooked nicely, about 40 minutes. When done, remove, allow to cool and place the rack in the refrigerator to chill, which will make it easier to cut the ribs.
- To prepare the mango pickle, heat oil in a heavy bottom pan, add the pickling spice mix followed by chopped ginger, garlic and fresh red chilli. Sauté gently for 2/3 minutes. Add the sweet mango chutney and a spoonful of water to make it a syrupy textured, thick sauce. Toss the fried ribs until well coated and warm.
- Take off the heat and add dried fenugreek leaf, chopped coriander, dried coconut slices and sprinkle some passion fruit powder over just before serving.
TIP: Dip the ribs in cornflour and deep fry for an added twist.