Spareribs Tikka Masala

I attended a meeting about special ingredients and had the pleasure of listening to the grandchild of the founder of Patak’s , a family owned Indian food company, which has grown into one of Britain's most successful brands. I learned about the special Indian herbs and how to use them, and when I left the meeting, I was given a bag filled with Patak’s products.

So I used one of the products, a Tikka Masala paste this weekend and made
Spareribs Tikka Masala and Coleslaw
(serves 4)

Spareribs
4 pound pork spareribs
1/2 glass Patak’s Tikka Masala Paste
Coleslaw:
1 smallish white cabbage, cored and finely sliced
2 carrots, peeled and shredded
1 tsp salt
Juice of 1 lemon
3 Tbsp oil
1 Tbsp finely grated fresh root ginger
1 dried chili
½ tsp black mustard seeds
½ tsp cumin seeds
½ tsp fenugreek seeds
1/2 tsp caster sugar
Freshly ground black pepper

Smother the ribs with the Tikka Masala paste and put them in a lined pan. Place it in a cold oven and turn it on 325 degrees F (160 degrees C). Let them bake 1 1/2-2 hours and turn them over a couple of times on the way.

Toss cabbage and carrots with salt and lemon juice.
Heat the oil in a frying pan over medium heat. Sauté the ginger 2 minutes stirring well. Add chili and seeds and fry 3 minutes. Let it cool.
Add the dressing to the coleslaw and mix well to coat. Season with sugar and pepper.

I served the spareribs and slaw with some small red potatoes tossed with 1 Tbsp olive oil, salt and pepper and popped in the oven the last 30 minutes.

The Tikka Masala paste was nice and spicy but not hot. And the leftovers of both ribs and slaw were perfect in Sunday lunch sandwiches.

You can read more about Patak’s and their products here: http://www.pataks.co.uk/