Are you thinking of some homemade juicy pork ribs? I know there are many recipes out there but the first time I made pork ribs I just went ahead with my gut estimates. Having done trial and error a couple of times, finally I’ve established my own recipe.
I often prefer homemade to restaurant cooked. If you are like me and looking to satisfy your taste buds with some homemade honey and lemon glazed sticky ribs with Sri Lankan twist, this one is for you!
Always remember the secret to fall-off-the bone ribs is to cook then slow and nice in low heat. The longer you braise them, more succulent they will be.
I recommend you marinating the ribs overnight, so the spices could really work its magic.
For the marinade
5 cloves
5 cardamom pods
1 twig of curry leaves
1 tbsp sweet paprika
1 tsp fennel seeds
1 tsp black pepper
1 tbsp brown sugar
6 garlic cloves peeled
1 small onion chopped
2 tbsp apple cider vinegar
4 tbsp honey
1/2 cup lemon juice
4 tbsp roasted curry powder (optional)
4 tbsp of olive oil
Salt and pepper to taste
Other
400ml Chicken stock
1kg of pork rib rack
Twig of thyme
A lemon sliced
Method
Separate the ribs and place it on a tray.
Mix all ingredients for the marinade, in a blender and pour it over the ribs.
Add a twig of thyme and cover the tray with foil and place it in the freezer.
(I recommend you let it marinate overnight so that the spices could really work their magic on the ribs.)
Place a skillet on the oven over medium heat until it is hot and then add the olive oil. Using a tong place the ribs (one at a time) on the pan and let it gain a caramel brown color (about 4 mins) on each side.
Then mix the remaining marinade juice with chicken stock, and tomato ketchup, pour it over the ribs, letting it braise on low heat for about 30-40 mins.
Remove the pan from the stove and let it cool before you plate them.
Garnish with some curry leaves (or coriander leaves)and thin lemon slices.
(You may drizzle some pineapple sauce if you wish)
