Pork Ribs in Pepper Sauce

And sometimes all we need is the comfort of a rustic barbeque or grill. And what can be better than managing this in an electric oven especially for us city folks? And while I have made mine with Pork Ribs, this one can easily be adapted to Lamb Chops or Shanks. Also, adjust the taste and flavor as per your choice. Go wild experimenting with this. This is one forgiving recipe and will hardly ever disappoint. Easy to prepare, this does not need many ingredients either. 

Also, you have a gourmet looking plate without slogging for hours in the stove. 

For the coating:

4 pieces of pork ribs, without fat

1/4 cup flour

1 tbsp garlic powder

1 tbsp onion powder

1 tsp sugar

1/4 tsp cumin

1/2 tbsp paprika powder

1 tbsp fresh ground pepper 

Salt to taste

Dry herbs (rosemary, thyme etc) optional

Oil

For the pepper sauce:

1 tbsp leftover coating powder

1/2 cup chicken stock

1 tbsp Worcestershire Sauce

1 tbsp soya sauce

2 tbsp mustard sauce/kasundi

1 tbsp butter

1 onion sliced

5-6 pods of crushed garlic

1.5 tbsp ground pepper

Sugar, optional

Salt, optional (to taste)

Method:

Clean, cut and trim the fats from the pork ribs, pat dry.

Rub salt and pepper on both sides of the ribs and let it rest for about 30 mins. After 30 mins coat or spray a little on both sides of the ribs.

Mix all the coating ingredients except dry herbs. 

Coat both sides of the ribs, and fry in a little olive oil in a serrated pan for 2 minutes on each side in high flame. Don't worry if it looks a little brown or burnt. You can also add the dry herbs in the oil for flavour.

Now place it in a baking tin and bake at 150 degrees for about 30 minutes. Check once and put it back for another 20 minutes at 120 degrees. Let it rest for about ten minutes before you top with the sauce and dig in.

To make the sauce, first fry the garlic in a little butter. Add the onions.

Mix the Coating Powder, Worchestershire Sauce, Soya Sauce, Mustard and Chicken Stock. 

When the onions become translucent add the pepper, stir and then add the liquid sauce-stock mix.

The sauce will become thick immediately, check for salt before you add any, since all the sauces have salt in them. Taste, and add a little sugar to adjust the taste if needed, I did. 

Top the sauce on the ribs, or just on the side. Do what you like.

Accompaniment Suggestion: Mashed Potatoes, stir Fried Veggies, Salad, Herbed Rice- options are unlimited, choose your favourite.