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500 gms pork ribs (70:30 meat fat ratio)
Salt to taste
1-12 garlic pods finely chopped
8 green chillies finely chopped
2 inch ginger finely chopped
1 big onion finely chopped
1 teaspoon red chilli powder or paprika powder
1 teaspoon turmeric powder or mustard powder
For the sauce:
2 tablespoon tomato ketchup
1 tablespoon malt vinegar or synthetic vinegar
1 tablespoon soya sauce
1 tablespoon green chilli sauce
2 tablespoon water
1.5 tablespoon sugar or honey
In a wok, place the ribs, and add water. The water should be enough so that the rib is submerged. Add salt. Cover, and cook for 40-45 mins. This is where the ribs gets boiled, and we get the pork stock.
The time may vary depending on your cut, water density, gas intensity etc. Next, separate the stock and the ribs. Cut through into rib pieces. the knife glides through, that’s when you know your ribs are 90% cooked.
Next, marinate the ribs in a bowl with chopped ginger, garlic, onion, green chillies, salt, red chilli powder, and turmeric powder. Let it rest for 4-5 hours. In a wok, add butter, and in the extra marinade of chopped onion, garlic etc. Let it fry, then add in the ribs. cook in high flame, with constant tossing. Then, add in the pork stock, cover and cook. Once, the gravy reduces, and also thickens, add in the sauce mix. Coat every piece in the sauce mix, let it cook in medium flame another 10 mins. Nice, brown coating appears on the ribs. Its ready to be served. Enjoy with ramen, noodles, rice or just the ribs!