Foods of Kerala

Photo by: Live to Eat
Panfried ribs-
I normally make ribs in the oven, but my oven has been broken for a while. So I tried the recipe on the stovetop and got a different but absolutely amazing result. These were so tender but with a slightly crispy texture, we loved it! I will give you both versions of the recipe, oven and pan-fried, even though I only have a picture of the pan-fried version today. You can use regular spareribs or baby back ribs. ... more 

Photo by: Live to Eat
Panfried ribs-
I normally make ribs in the oven, but my oven has been broken for a while. So I tried the recipe on the stovetop and got a different but absolutely amazing result. These were so tender but with a slightly crispy texture, we loved it! I will give you both versions of the recipe, oven and pan-fried, even though I only have a picture of the pan-fried version today. You can use regular spareribs or baby back ribs. Ask your butcher to cut the rack into individual ribs. If using spareribs, cut the individual ribs into half widthwise. pan-fried ribs Ingredients * 2 lbs baby back or spareribs * 2 tbsp plain yogurt * 2 tbsp vinegar * salt to taste * Roast and Grind * 6 dry red chilies * 1 tbsp coriander seeds * 3 cloves * 2 cardamom pods * 1″ piece of cinnamon * 1 tsp fennel seeds * a few curry leaves Method Dry roast the spices and curry leaves and grind to a smooth powder. Mix the spice powder and salt with the yogurt and vinegar and 2/3 cup of water to form the sauce. Oven method Pre-heat the oven to 425F. Place the ribs in a large roasting pan and roast for 15 minutes. The fat will separate from the ribs, pour the fat out. Pour the prepared sauce over the cooked ribs and turn the ribs so that the ribs are completely coated with the sauce. Reduce the oven temperature to 350F and roast for 45 minutes turning the ribs once after 25 minutes. If there is still liquid remaining in the pan, remove the ribs and reduce the liqu less