Mango-Glazed Curried Ribs

Author: Canadian Living

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

  • 3 lbs pork back ribs centre cut removed
  • 3 lbs pork side ribs centre cut removed
  • 2 tablespoons minced fresh coriander
Mango Glaze:
  • 1/2 cup mango chutney strained
  • 2 teaspoons white wine vinegar
Spice Paste:
  • 1/4 cup mild Indian curry paste
  • 2 tablespoons vegetable oil
  • 3 garlic cloves minced
  • 4 teaspoons grated lemon rind
  • 3/4 teaspoons salt

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
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mango-Glazed Curried Ribs

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