Spare Ribs (2.2 lb)
into equal pieces, through the bones. Score on both sides and pork the ribs with the knife.
In a mixing bowl, combine the spare ribs and marinate with juice from the
Ginger Garlic Paste (2 Tbsp)
Chili Paste (1 Tbsp)
Ground Turmeric (1 Tbsp)
Salt (to taste)
In a blender, combine the
Shallots (2/3 cup)
Fennel Seeds (1 Tbsp)
Peppercorns (1 Tbsp)
Whole Coriander Seeds (1 Tbsp)
Curry Leaves (2)
. Grind it into a smooth paste, then add it to the spare ribs and mix together.
Ketchup (3 Tbsp)
Rice Flour (2 Tbsp)
In a baking tray covered with aluminum foil, arrange the spare ribs meat side up. Sprinkle
Crushed Red Pepper Flakes (1/4 tsp)
Oil (as needed)
on top to help the marinade set.
Cook at 220 degrees C (425 degrees F) for 15 minutes, with the tray on the top shelf.
For the garnish, slice the
White Onion (1)
in half, place it into a hot pan and press it down until it browns. Cook until soft.
Plate the onion on top of the meat.