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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2005
Ingredients
Mango Glaze:
Spice Paste:
Method
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 salt ; 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.
Nutritional facts <b>Per serving:</b> about
- Sodium 1591 mg
- Protein 35 g
- Calories 678.0
- Total fat 50 g
- Cholesterol 84 mg
- Saturated fat 14 g
- Total carbohydrate 22 g
%RDI
- Iron 11.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 3.0
- Vitamin C 8.0
