SPARE RIB CASSEROLE IN THAI RED CURRY SAUCE
With a bit of a chill in the air still, these pork spare ribs will warm your belly and your tastebuds! Pork Spare Ribs are cut off from the Pork Belly, so if you go to your butchers and they don’t have Spare Ribs in the window, but they do have a pork belly, you can just ask them to cut them into ribs for you.
The delicate fat of spare ribs makes them the perfect partner for sharp spicy flavours like curry. You could always make your own curry paste, and there’s plenty of easily accessible recipes online, but a store bought paste makes easy family dinner a no-brainer.
Spare Rib Casserole in Thai Red Curry Sauce
800g free range pork spare ribs
sea salt flakes and freshly-ground black pepper
2 tablespoons oil
2 cups diced vegetables (onion, celery, capsicum, garlic, ginger, lime leaf)
¼ cup red curry paste
1 cup coconut cream
2 tablespoons fish sauce
2 cups chicken stock
What to do
- Preheat oven to 160°C. Use a sharp knife to cut the spare ribs into chunks, season generously with salt and pepper, then toss with oil.
- Sear the pork pieces in a frying pan set over a high heat for 5 minutes, until browned, then transfer to a lidded casserole dish with the remaining ingredients and mix well.
- Bake for 3 hours, until tender.
- Serve with rice