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Vindaloo Pork Ribs

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I have always been a big fan of properly cooked pork ribs!

Pork ribs

Pork ribs with vindaloo spices

This recipe is a bit of a play on my other pork vindaloo recipes. My kids all love it so I do make it quite often especially in the Summer months.

This is not a particularly spicy recipe though you could easily make the ribs a lot spicier by simply adding a bit more chili.

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The secret to success is the long slow cooking time. That and ensuring that you spray plenty of the vinegar mixture on the ribs when they’re looking thirsty.

I usually make this in my barbecue but it is much easier and almost as good done in a low oven.

Try to find a spray bottle for the vinegar mixture as it will make life a lot easier for you.


Yield: 4

How To Make My Favourite Vindaloo Pork Ribs

How To Make My Favourite Vindaloo Pork Ribs


  • 4 racks of pork ribs
  • 15 cloves garlic smashed into a fine paste
  • 2 inches ginger – peeled and smashed into a paste
  • 3 green chili peppers finely chopped
  • 2 tablespoons cumin seeds
  • 2 tablespoons coriander seeds
  • 5 cloves
  • 1 teaspoon fenugreek seeds
  • 4 dried red chili peppers
  • 1 tablespoon black peppercorns
  • 3 tablespoons soft brown sugar
  • 1 inch cinnamon stick
  • 3 bay leaves
  • 250ml Cider vinegar
  • 1 tablespoon Worchester Sauce
  • The juice of 2 limes
  • 2 squirts (or more) Tabasco
  • Salt and pepper to taste


  1. Massage the ribs with the garlic, ginger and chili peppers and allow to marinate for 2 to 24 hours. The longer the better.
  2. Pre-heat your oven to about 125c.
  3. Place a dry frying pan over medium heat and pour in all of the spice rub ingredients except for the sugar.
  4. When the spices become warm to the touch, grind them to a fine powder with the brown sugar.
  5. Cover the ribs with this spice rub powder.
  6. Place the ribs on a rack in the oven and allow to cook for at least four hours.
  7. Combine the vinegar spray ingredients.
  8. After the pork ribs have been in the oven for about two hours, start spraying them from time to time with the vinegar. This will help keep them moist and will also give them the vinegar flavour that is so important in good vindaloo recipes.
  9. Serve the ribs dry or follow the sauce recipe for one of the vindaloo sauces on this site. Personally I prefer the ribs without any sauce!

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Jennifer Silver

Friday 20th of May 2022

Really enjoyed this! I made a chutney with cape gooseberries and served it all alongside curried potato salad. Quite easy to put together, mostly hands off.

Dan Toombs

Tuesday 24th of May 2022

Really good to hear, thanks for letting me know. Dan

Lokesh Kalburgi

Thursday 9th of December 2021

What an amazing idea! I'm trying this recipe this weekend so fingers crossed I do it justice!

Hey when you meant "dry", does that mean it has a finish more like tandoori chicken etc?

Dan Toombs

Friday 10th of December 2021

Yes, by dry I mean with little or no sauce. I hope the meal goes well this weekend. Thanks Dan

Amberlee Engel

Wednesday 24th of June 2020

OMgosh. Are you a God, or just an inspired chef? As my daughter says, sodalicious.

Dan Toombs

Friday 3rd of July 2020

Hi Thanks very much, I am glad you are enjoying my recipes. Dan

Paul allamby

Friday 29th of May 2020

I'm going to try these this week. I'm lucky enough to have an offset smoker, so will smoke them for 6 hours with oak chunks. I'll let you know how it goes.

Dan Toombs

Saturday 30th of May 2020

Hi Paul Great to hear, I love my smoker too. Dan


Wednesday 11th of October 2017

Do you cover ribs when in oven?

Dan Toombs

Friday 13th of October 2017

Hi Nan

You can cover them with foil but I usually don't.

Thanks, Dan

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