Aad Maas is another traditional Goan recipe that is slowly being lost to time. This is a classic dish where bones (with some meat) of home slaughtered pigs were marinated in a spicy and tangy base and then slow cooked to perfection. In this modern take of the classic recipe, I've used Pork baby back ribs and slow cooked them in a crock pot for a simple one pot meal. The resulting curry is fiery hot and sour, and ridiculously delicious.
1 kilogram pork ribs (I've used baby back ribs)
2 teaspoon salt
Masala Marinade Ingredients:
15 red chilies (kashmiri)
1/4 teaspoon peppercorn
1 teaspoon cumin seeds
2 inch cinnamon
1 tablespoon ginger/garlic paste (ginger/garlic recipe)
5 garlic cloves (Note: My ginger/garlic paste has equal parts of ginger and garlic. I've added more garlic here just to boost up the garlic ratio. Adjust accordingly)
1/2 teaspoon turmeric
1/4 - 1/2 cup vinegar
2 onions (sliced)
3 green chilies (slit)
2 inch tamarind ball
1/4 - 1/2 teaspoon sugar
salt to taste
1. Prep your ingredients and spices before you begin to save time while cooking.
2. Grind the Masala Marinade ingredients with enough vinegar to obtain a fairly thick and smooth paste.
3. Clean and wash the ribs. Lightly pierce or score the underside of the ribs.
4. Separate the ribs into individual pieces.
5. Apply 2 teaspoons salt along with the ground masala marinade and massage it into the ribs until they are thoroughly coated with the masala.
6. Place in a glass container and let it marinate overnight in the refrigerator.
7. The next day, place the ball of tamarind in 1 cup of hot water for 15 to 20 minutes. Squeeze out the pulp and discard any seeds or fibres. Slice the onions and slit the chilies while waiting on the tamarind pulp.
8. Place the marinated meat, onions, chilies along with the one cup of tamarind pulp into a deep pot or crock pot.
9. If using a crock pot, set on high for 4 hours. If not using a crock pot, cover and cook the mix on medium heat until the meat is ready to fall off the bones.
10. 1.5 hours into the cooking process. Give the mix a quick stir and flip the ribs over.
11. 3 hours in. You can see the oil start to float to the top. Here's where you need to start checking for doneness. I cooked mine for 3 hours and 30 minutes. Taste for salt, and add the 1/4 - 1/2 teaspoon sugar to the pot in the last 10 minutes or so.
12. Plate and serve with hard bread or steamed rice.
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