Spicy Vindaloo Pork Ribs with Mango Salsa

Slow-cooked pork ribs marinated in a fiery vindaloo sauce, creating a delicious fusion of Indian spices and tender meat. Served with a refreshing mango salsa to balance the heat.

Prep Time

30 minutes

Total Time

4 hours 30 minutes - 5 hours 30 minutes (slow cooker) or 3 hours - 3 hours 30 minutes (oven)

Calories

785 kcal

Difficulty

Medium

Equipment

5 items

Cost

£3.40/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

2lbsPork Ribs(Spare ribs or baby back ribs, membrane removed.)

£7.50

0.3cupRed Wine Vinegar

£0.20

6clovesGarlic(Minced)

£0.30

2inchGinger(Grated)

£0.40

6 Dried Red Chilies(Adjust to your spice preference, soaked in hot water for 15 minutes, stems removed.)

£0.60

2tspCumin Seeds

£0.15

2tspCoriander Seeds

£0.15

1tspTurmeric Powder

£0.05

1tspGaram Masala

£0.10

1tspBlack Peppercorns

£0.10

1tspMustard Seeds

£0.05

1tspSugar(Brown sugar preferred)

£0.01

1.5tspSalt(Or to taste)

£0.01

2tbspOil(Vegetable or Canola oil)

£0.05

2 Mango(Diced)

£2.50

0.5 Red Onion(Finely diced)

£0.25

0.5 Red Bell Pepper(Diced)

£0.40

1 Jalapeno(Finely minced, seeds removed for less heat.)

£0.20

0.3cupCilantro(Chopped)

£0.35

2tbspLime Juice(Freshly squeezed)

£0.20

Pinch Salt(To taste, for Salsa)

£0.01

Total Cost

£13.58

£3.40 per serving

Instructions

1.
**Prepare the Vindaloo Marinade:** In a food processor or blender, combine red wine vinegar, garlic, ginger, soaked red chilies, cumin seeds, coriander seeds, turmeric powder, garam masala, black peppercorns, mustard seeds, sugar, and salt. Blend until a smooth paste forms.
2.
**Marinate the Ribs:** Rub the vindaloo paste all over the pork ribs, ensuring they are well coated. Place the marinated ribs in a large bowl, cover, and refrigerate for at least 4 hours, or preferably overnight.
3.
**Slow Cooker Method:** Place the marinated ribs in the slow cooker. Cook on low for 4-5 hours, or until the ribs are very tender and the meat is easily pulled from the bone.
4.
**Oven Method:** Preheat the oven to 325°F (160°C). Place the marinated ribs on a baking sheet lined with foil. Cover tightly with foil and bake for 2.5-3 hours, or until the ribs are very tender.
5.
**Prepare the Mango Salsa:** While the ribs are cooking, prepare the mango salsa. In a medium bowl, combine diced mango, red onion, red bell pepper, jalapeno, cilantro, lime juice, and a pinch of salt. Mix well and refrigerate until ready to serve.
6.
**Serve:** Once the ribs are cooked, carefully remove them from the slow cooker or oven. Let them rest for a few minutes before serving. Serve the spicy vindaloo pork ribs with a generous helping of the refreshing mango salsa.

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My Notes

Nutrition Information

Nutrition per serving (340g)

785 kcal / 3284 kJ

Carbs

25g

10% of RDA

Fat

55g

79% of RDA

Protein

52g

104% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

18 g

20% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For a deeper flavor, lightly toast the cumin seeds, coriander seeds, and mustard seeds before grinding them.

Adjust the amount of red chilies to control the spiciness of the vindaloo marinade.

If the ribs are getting too dry during the oven cooking process, add a splash of water or broth to the baking sheet.

The mango salsa can be made a day ahead and stored in the refrigerator.

Serve the ribs with rice or naan bread to soak up the delicious vindaloo sauce.

Cooking Equipment

Slow Cooker or Oven

Large Bowl

Small Bowl

Baking Sheet (for oven method)

Food Processor or Blender

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a deeper flavor, lightly toast the cumin seeds, coriander seeds, and mustard seeds before grinding them.

Adjust the amount of red chilies to control the spiciness of the vindaloo marinade.

If the ribs are getting too dry during the oven cooking process, add a splash of water or broth to the baking sheet.

The mango salsa can be made a day ahead and stored in the refrigerator.

Serve the ribs with rice or naan bread to soak up the delicious vindaloo sauce.

Spicy Vindaloo Pork Ribs with Mango Salsa

Ingredients

Instructions