Spicy Oven Ribs with Pasta and Coriander
I prepared this recipe on an anniversary day when I wanted to serve something hearty for the family. It's the kind of dish that works for both special occasions and an ordinary day if you want something a bit more special. I used pork ribs, which I marinated in a mixture with chili pepper, oyster sauce, and spices, then cooked them slowly in the oven. The pasta with cream and coriander complements it well.
Quick Info
Total time: about 2 hours
Preparation time: 15-20 minutes (including marinating)
Cooking time: 1 hour and 30 minutes
Servings: 4-6
Difficulty: easy to medium
Recipe type: main, suitable for special days or meals with more people
Ingredients
For the ribs:
6 pork ribs
1 teaspoon tika masala
1 teaspoon ground ginger
Chinese chili sauce (to taste, I used a tablespoon)
oyster sauce (approx. 2 tablespoons)
1 small cup of water
For the pasta:
1 box of pasta (approx. 400 g, your preferred type)
400 ml cooking cream
2 cloves of garlic, minced
salt, to taste
olive oil (a few tablespoons)
fresh coriander, chopped (to taste)
Preparation method
1. Wash the pork ribs well, then pat them dry with a paper towel.
2. Place the ribs in a large bowl. Add tika masala, ground ginger, chili sauce, and oyster sauce. Mix to coat evenly. Let marinate in the refrigerator for at least an hour. If you have time, you can extend the marination.
3. Remove the ribs and place them in a baking dish. Pour all the marinade sauce over them. Add a small cup of water to the dish.
4. Cover the dish with aluminum foil. Place in a preheated oven at low temperature (around 150°C) for one and a half hours. The ribs will cook slowly and remain tender.
5. After 90 minutes, remove the foil and increase the oven temperature (approx. 200°C). Leave the ribs for another 10-15 minutes until they form a crust.
6. While the ribs are in the oven, boil the pasta in salted water, following the package instructions.
7. Drain the pasta well.
8. In a saucepan, heat the olive oil, add the minced garlic, and let it cook for a few seconds without burning it.
9. Add the pasta and cream, gently mix until everything is well coated and heated.
10. Turn off the heat and sprinkle chopped fresh coriander over the pasta.
11. Serve the hot ribs with the creamy pasta and, optionally, a spring salad on the side.
Why I make the recipe often
I cook it because it doesn't involve complicated steps and you can prepare everything without constant supervision. The marinade gives enough flavor, and the ribs turn out tender without extra effort. The pasta is ready while the ribs are in the oven, and you don't need many ingredients.
Tips and variations
Tips
You can adjust the amount of chili in the marinade if you prefer it less spicy.
If you want a thicker crust on the ribs, leave them under the oven grill for the last 5 minutes.
Don't let the garlic burn when making the pasta, just let it turn slightly golden.
Substitutions
You can replace coriander with parsley if you don't have or don't like coriander.
Cooking cream can also be the light version or, if necessary, full-fat yogurt, but the texture will be slightly different.
Tika masala can be replaced with garam masala or another meat spice mix.
Variations
It also works with beef ribs, but the cooking time needs to be adjusted (usually longer).
You can add a little lemon juice to the marinade for a tangier taste.
If you want a lighter side dish, you can use sautéed vegetables instead of pasta.
Serving ideas
Alongside a green salad with lemon or seasonal vegetables.
The pasta can be served separately or underneath the ribs for those who prefer to mix everything.
A side of pickled cucumbers also goes well, especially if you added chili sauce.
Frequently asked questions
Do the ribs need to marinate for exactly one hour?
No, one hour is the minimum, but if you leave them longer, the flavor penetrates better. You can leave them overnight if you want to prepare in advance.
If I don't have Chinese chili sauce, can I use something else?
Yes, you can use any hot sauce you prefer. The flavor is slightly different, but the result remains tasty. You can adjust the amount according to your heat tolerance.
What kind of pasta goes best with this recipe?
I used short pasta, but you can use any type of pasta you like or have on hand.
Can I grill the ribs instead of baking them?
Yes, if you have the option, you can grill the ribs after marinating. The cooking time will be shorter, and a crust will form more quickly.
Is it okay to replace the cream with liquid whipping cream for cooking?
Liquid whipping cream can be used, but the flavor will be sweeter. For a closer variant, stick to cooking cream.
Nutritional values (estimate)
One serving (ribs + pasta, for 1/6 of the recipe):
Calories: approx. 700-800 kcal
Protein: 28-32 g
Carbohydrates: 60-70 g
Fats: 35-40 g
Values vary based on how much sauce remains on the ribs, the type of pasta, and how much cream you use. The recipe is filling, so portions can be reduced if you also serve salad or other sides.
Storage and reheating
The ribs can be stored in the fridge, in a covered container, for 1-2 days. They can be reheated in the oven at medium temperature, covered with foil to prevent drying out. The creamy pasta should be consumed the same day or at most the next day; when reheating, you can add a little milk or cream if they seem dry. The recipe is not suitable for freezing.
I prepared this recipe on an anniversary day when I wanted to serve something hearty for the family. It's the kind of dish that works for both special occasions and an ordinary day if you want something a bit more special. I used pork ribs, which I marinated in a mixture with chili pepper, oyster sauce, and spices, then cooked them slowly in the oven. The pasta with cream and coriander complements it well.
Quick Info
Total time: about 2 hours
Preparation time: 15-20 minutes (including marinating)
Cooking time: 1 hour and 30 minutes
Servings: 4-6
Difficulty: easy to medium
Recipe type: main, suitable for special days or meals with more people
Ingredients
For the ribs:
6 pork ribs
1 teaspoon tika masala
1 teaspoon ground ginger
Chinese chili sauce (to taste, I used a tablespoon)
oyster sauce (approx. 2 tablespoons)
1 small cup of water
For the pasta:
1 box of pasta (approx. 400 g, your preferred type)
400 ml cooking cream
2 cloves of garlic, minced
salt, to taste
olive oil (a few tablespoons)
fresh coriander, chopped (to taste)
Preparation method
1. Wash the pork ribs well, then pat them dry with a paper towel.
2. Place the ribs in a large bowl. Add tika masala, ground ginger, chili sauce, and oyster sauce. Mix to coat evenly. Let marinate in the refrigerator for at least an hour. If you have time, you can extend the marination.
3. Remove the ribs and place them in a baking dish. Pour all the marinade sauce over them. Add a small cup of water to the dish.
4. Cover the dish with aluminum foil. Place in a preheated oven at low temperature (around 150°C) for one and a half hours. The ribs will cook slowly and remain tender.
5. After 90 minutes, remove the foil and increase the oven temperature (approx. 200°C). Leave the ribs for another 10-15 minutes until they form a crust.
6. While the ribs are in the oven, boil the pasta in salted water, following the package instructions.
7. Drain the pasta well.
8. In a saucepan, heat the olive oil, add the minced garlic, and let it cook for a few seconds without burning it.
9. Add the pasta and cream, gently mix until everything is well coated and heated.
10. Turn off the heat and sprinkle chopped fresh coriander over the pasta.
11. Serve the hot ribs with the creamy pasta and, optionally, a spring salad on the side.
Why I make the recipe often
I cook it because it doesn't involve complicated steps and you can prepare everything without constant supervision. The marinade gives enough flavor, and the ribs turn out tender without extra effort. The pasta is ready while the ribs are in the oven, and you don't need many ingredients.
Tips and variations
Tips
You can adjust the amount of chili in the marinade if you prefer it less spicy.
If you want a thicker crust on the ribs, leave them under the oven grill for the last 5 minutes.
Don't let the garlic burn when making the pasta, just let it turn slightly golden.
Substitutions
You can replace coriander with parsley if you don't have or don't like coriander.
Cooking cream can also be the light version or, if necessary, full-fat yogurt, but the texture will be slightly different.
Tika masala can be replaced with garam masala or another meat spice mix.
Variations
It also works with beef ribs, but the cooking time needs to be adjusted (usually longer).
You can add a little lemon juice to the marinade for a tangier taste.
If you want a lighter side dish, you can use sautéed vegetables instead of pasta.
Serving ideas
Alongside a green salad with lemon or seasonal vegetables.
The pasta can be served separately or underneath the ribs for those who prefer to mix everything.
A side of pickled cucumbers also goes well, especially if you added chili sauce.
Frequently asked questions
Do the ribs need to marinate for exactly one hour?
No, one hour is the minimum, but if you leave them longer, the flavor penetrates better. You can leave them overnight if you want to prepare in advance.
If I don't have Chinese chili sauce, can I use something else?
Yes, you can use any hot sauce you prefer. The flavor is slightly different, but the result remains tasty. You can adjust the amount according to your heat tolerance.
What kind of pasta goes best with this recipe?
I used short pasta, but you can use any type of pasta you like or have on hand.
Can I grill the ribs instead of baking them?
Yes, if you have the option, you can grill the ribs after marinating. The cooking time will be shorter, and a crust will form more quickly.
Is it okay to replace the cream with liquid whipping cream for cooking?
Liquid whipping cream can be used, but the flavor will be sweeter. For a closer variant, stick to cooking cream.
Nutritional values (estimate)
One serving (ribs + pasta, for 1/6 of the recipe):
Calories: approx. 700-800 kcal
Protein: 28-32 g
Carbohydrates: 60-70 g
Fats: 35-40 g
Values vary based on how much sauce remains on the ribs, the type of pasta, and how much cream you use. The recipe is filling, so portions can be reduced if you also serve salad or other sides.
Storage and reheating
The ribs can be stored in the fridge, in a covered container, for 1-2 days. They can be reheated in the oven at medium temperature, covered with foil to prevent drying out. The creamy pasta should be consumed the same day or at most the next day; when reheating, you can add a little milk or cream if they seem dry. The recipe is not suitable for freezing.