Gymkhana's Pork Ribs Vindaloo
By Gymkhana
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Easy
Gymkhana's sauces and marinades are the key to serving up two-Michelin-star-standard dishes at home. Minus the stress. Minus the price tag. Follow this recipe for the final flourish.
Also try Gymkhana's Goan Fish Curry, Lamb Shank Rogan Josh, and Butter Chicken Masala.
Ingredients for Pork Ribs Vindaloo
- 1 Jar Vindaloo Cooking Sauce
- 1tsp Crushed Black Pepper
- 1 Rack of Pork Ribs
- 4tbsp Cooking Oil
- 150ml Water
- Coriander Sprigs and Ginger Juliennes to Garnish
- 2 Spring Onions, Finely Chopped
- Salt to Taste
How to make Pork Ribs Vindaloo
- Preheat your oven to 180℃.
- Marinate the rack of pork ribs with oil, crushed black pepper, and salt to taste, then set aside for a minimum of 30 minutes.
- Place the marinated rack in an ovenproof dish, pour over the Vindaloo Cooking Sauce and the water.
- Cover with foil or oven safe lid and cook in the oven for 3 hours, then remove the foil and cook for a further 10 minutes.
- Garnish with coriander, ginger juliennes and spring onions.
- Serve with naan or basmati rice.
About the author
Gymkhana is the collective identity of siblings Jyotin, Karam, and Sunaina Sethi, the visionaries behind JKS Restaurants. Raised in London with no hospitality roots, their story is one of passion sparked by childhood trips to India. These visits ignited a deep love for Indian cuisine, inspiring them to create some of the most dynamic and celebrated restaurants in London’s food scene. From humble beginnings, Gymkhana has become synonymous with culinary excellence, bringing the vibrant flavors of India to the forefront of the UK's dining experience. Their journey continues to shape and elevate London’s gastronomic landscape.
