Meetha Aachar Spare Ribs, Sun-Dried Mango, Toasted Onion Seeds

Ingredients
1 tsp lime juice
1 tbsp coriander, chopped
1 tbsp aam papad, chopped

For the spare ribs
200 g pork spare ribs
3 tbsp cornflour
500 ml coconut milk

For the pickle sauce
2 tsp ginger, chopped
2 tsp garlic, chopped
1 tsp onion seeds, toasted
1/2 tsp fennel seeds
1/2 tsp black pepper, crushed
1 1/2 tbsp sweet mango pickle
1/2 tsp red chilli flakes
salt to taste
1 tbsp oil

Method
For the spare ribs
Boil the whole rack of ribs in very thin coconut milk. This not only adds a rich, sweet taste to the meat, it also helps reduce the fat smell. If you prefer, you can boil the rack in water. Avoid cutting the rack into individual ribs before boiling, as the meat has a tendency to disintegrate off the bone.
When boiled, remove and place the rack in a refrigerator to chill. This will make it easier to cut the ribs, which otherwise may have a tendency to break if cut when hot.
When cooled, carve out individual rib pieces.
Dust with cornflour and fry till golden brown.

For mango pickle sauce
Heat oil in a heavy-bottom pan. Sauté chopped ginger and garlic, onion seeds, fennel seeds, crushed black pepper and the mango pickle.
Add a spoon of water to make it a syrupy, textured thick sauce.
Add red chilli flakes and adjust seasoning.

Assembly
Toss the fried ribs in the sauce till all the pieces are well-coated. Take off the flame. Add chopped coriander leaves and a dash of lime juice. Arrange on a platter.
Serve garnished with chopped sweet or sour aam papad.