Slow Cooked Pork Rib Curry

his dish matures and tastes even better the following day. So, if time allows, complete the first stage of the cooking and then chill overnight before roasting in the oven the next day.

Served with rice and steaming hot Indian Breads. You are really in for a treat!


  • 800g pork ribs (ask your butcher to halve them crossways into 4-6cm short racks then cut into individual half ribs)
  • 100g Shemin’s Indian, Massaman or Goan Curry Paste
  • 1 tbsp cooking oil
  • 1 large onion, sliced
  • 400ml coconut milk
  • lime juice


  1. Combine the pork, Shemin’s Curry Paste and 1tsp of salt in a bowl. Chill for 1 hour to marinate.
  2. Heat up 1 tbsp of cooking oil in a large, heavy-based flameproof casserole with a fitted lid over medium heat. Add the onion and cook until softened and golden brown.
  3. Increase the heat to high, add the marinated pork and cook, stirring occasionally for 3-4 minutes or until pork is lightly browned.
  4. Add the coconut milk (the liquid should just cover the meat; add more water if necessary) and bring to the boil.
  5. Cover, transfer to the oven and roast at 170°C for 2 hours or until the pork is tender and falls away from the bone. Increase the oven to 200°C and roast, uncovered, for a further 30 minutes or until the meat is slightly charred on top and the sauce has thickened slightly. If the sauce gets too dry, add a little water. Stir through the lime juice.

Serve with basmati rice, yoghurt and Shemin’s Indian Breads.

Serves 4-6

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