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RECIPE
16 INGREDIENTS9 STEPS25MIN

Masala Spare Ribs

4.0
1 Ratings

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Fine Dining Indian

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Oven Roasted Spicy Masala Spare Ribs will be your new favorite South Indian dish!
25MIN
Total Time

Fine Dining Indian

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Ingredients

US / METRIC
Servings:
4
Serves 4
2.2 lb
Spare Ribs
1
Lime , juiced
2 Tbsp
Ginger Garlic Paste
1 Tbsp
Chili Paste
to taste
2/3 cup
Shallots , peeled
1 Tbsp
Fennel Seeds
1 Tbsp
Peppercorns
1 Tbsp
Whole Coriander Seeds
2
Curry Leaves
3 Tbsp
2 Tbsp
Rice Flour
1/4 tsp
Crushed Red Pepper Flakes
to taste
Oil

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Nutrition Per Serving

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CALORIES
684
FAT
30.8 g
PROTEIN
41.7 g
CARBS
62.6 g

Cooking Instructions

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Step 1
Cut the Spare Ribs (1 kilogram) into equal pieces, through the bones. Score on both sides and pork the ribs with the knife.
Step 2
In a mixing bowl, combine the spare ribs and marinate with juice from the Lime (1), Ginger Garlic Paste (30 gram), Chili Paste (20 gram), Ground Turmeric (2 1/2 teaspoon), and Salt (to taste).
Step 3
In a blender, combine the Shallot (100 gram), Fennel Seeds (2 1/2 teaspoon), Peppercorns (2 1/2 teaspoon), Whole Coriander Seeds (2 1/2 teaspoon), and Curry Leaf (2). Grind it into a smooth paste, then add it to the spare ribs and mix together.
Step 4
Add Ketchup (50 gram) and Rice Flour (20 gram).
Step 5
In a baking tray covered with aluminum foil, arrange the spare ribs meat side up. Sprinkle Crushed Red Pepper Flakes (1/4 teaspoon) on top.
Step 6
Pour heated Oil (to taste) on top to help the marinade set.
Step 7
Cook at 220 degrees C (425 degrees F) for 15 minutes, with the tray on the top shelf.
Step 8
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.
Step 9
Plate the onion on top of the meat.

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Nutrition Per Serving
Calories
684
% Daily Value*
Fat
30.8 g
39%
Saturated Fat
12.5 g
62%
Trans Fat
0.0 g
--
Cholesterol
97.5 mg
32%
Carbohydrates
62.6 g
23%
Fiber
2.7 g
10%
Sugars
42.7 g
--
Protein
41.7 g
83%
Sodium
1842.3 mg
80%
Vitamin D
--
--
Calcium
223.0 mg
17%
Iron
3.5 mg
19%
Potassium
277.0 mg
6%
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