Mango-Glazed Curried Ribs
Mild curry paste is a quick way to add spiciness without using a lot of ingredients. If you like sizzling hot food, opt for hot curry paste.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 678 |
| pro | 35 g |
| total fat | 50 g |
| sat. fat | 14 g |
| carb | 22 g |
| fibre | 1 g |
| chol | 84 mg |
| sodium | 1.591 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 11% |
| vit A | 3% |
| vit C | 8% |
| folate | 5% |
-
3 lb (1.5 kg) pork back ribs or side ribs centre cut removed
2 tbsp (25 mL) minced fresh coriander
Spice Paste:
1/4 cup (50 mL) mild Indian curry paste
2 tbsp (25 mL) vegetable oil
3 cloves garlic, minced
4 tsp (20 mL) grated lemon rind
3/4 tsp (4 mL) salt
Mango Glaze:
1/2 cup (125 mL) mango chutney, strained
2 tsp (10 mL) white wine vinegar
Preparation:
Pour enough water into shallow roasting pan to come scant 1/2 inch (1 cm) up side. Cut ribs into 2-rib portions; place, meaty side up, in single layer in water. Cover and steam-roast in 325°F (160°C) oven until meat is tender, 75 to 90 minutes. Transfer to large glass baking dish, discarding cooking liquid.
Spice Paste: In small bowl, combine curry paste, oil, garlic, lemon rind and sa< rub all over ribs. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Mango Glaze: In small bowl, mix mango chutney with vinegar; brush about half over ribs. Place on greased grill over medium-high heat; close lid and grill, turning at least once and brushing with remaining glaze, until glazed and browned, 10 to 15 minutes. Sprinkle with coriander.
Source
Canadian Living Magazine: June 2005
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