Pork Ribs with Asparagus

Pork Ribs with Asparagus and Lemony Milk Mushrooms
Pork Ribs with Asparagus

Oven baked pork ribs served with garlic infused asparagus and golden lemony milk mushrooms.
For pork ribs:
Rack of pork ribs
1 bulb of garlic
1/4 cup brown sugar
2 Tbsp of shahi jeera (cumin seeds)
2 Tbsp paprika
1/2 cup aerated cola
2 Tbsp hot red chilli powder

For Asparagus with Gruyere:
300 gms asparagus
100 gms Gruyere cheese
2 Tbsp olive oil
3/4 cup water
3 cloves of garlic

For Lemony Milk Mushrooms:
300 gms milk mushrooms
3 red chillies
2 big cloves of garlic
1 Tbsp lemon juice
50 gms butter
Olive oil
For pork ribs:
Place the ribs into a baking tray.
Add brown sugar, shahi jeera, hot red chilli powder, paprika and massage it all over the ribs.
Pour some cola over the ribs.
Foil it and bake in a preheated oven at 170°C for 2 hours.

For asparagus with gruyere:
Steam the asparagus in some salted water for 2-3 minutes.
Drain the water from the asparagus and place them on a baking tray.
Place sliced garlic on top of the asparagus.
Add some olive oil, salt, pepper.
Sprinkle the grated cheese over it.
Bake for about 10-12 minutes at 170°C.

For Lemony Milk Mushrooms:
Heat some butter and olive oil in a pant.
Add garlic, red chillies and milk mushrooms.
Fry until golden brown.
Take the fried mushrooms out of the pan and add lemon juice as a topping.

To Serve: Plate the pork rib with the asparagus, lemony milk mushrooms. Serve hot

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