The kitchens of Evolve Back are famed for the originality and sumptuousness of their platters. Made from the freshest and finest produce, and served in some of the most spectacular settings, the Evolve Back repast offers an extensive selection of the finest in Indian and Continental cuisines. Our table also boasts a creative vernacular flavour with chefs conjuring up delicacies inspired by the local food idiom.

At Evolve Back, Coorg soul food finds body and spirit to seduce your palate in three awesome temples to the culinary arts. The impressive culinary spread at the resort is outdone only by the breathtaking settings of its restaurants.

Grilled Pork Ribs – served with mashed potatoes and sautéed vegetables.

Grilled Pork Ribs

Grilled Pork Ribs – served with mashed potatoes and sautéed vegetables.

 

Ingredients:

For Pork Rib Marination:
1. Pork Ribs – 400 grams
2. Cooking Oil – 100 grams
3. Vinegar White – 100 ml
4. White Pepper Powder – 50 grams
5. Salt – as per Taste

For Grilling in Non-Stick Pan:
6. Cooking Oil – 100 ml
7. Sugar – 50 ml

For Mashed Potato:
8. Potato Boiled Grated and Mashed – 150 grams
9. Cooking Cream – 10 grams
10. Butter – 10 grams
11. Salt – as per Taste
12. Parsley Chop – 1 gram

For Sauteed Vegetables:
13. Carrot Blanched – 25 grams
14. Beans Blanched – 25grams
15. Cauliflower Blanched – 25 grams
16. Green Peas Blanched – 25 grams
17. Broccoli Blanched – 25grams
18. Butter – 20 grams
19. White Pepper Powder – as per Taste
20. Salt – as per Taste

 

Method:

For Pork Ribs:
1.Clean The Pork Ribs, wash and pat dry.
2.Marinate all ingredient with Pork Ribs.
3.Rest for half an hour.
4.Heat a Non-Stick Pan and grill the marinated Pork Ribs both Side 10-15 minutes or till Ribs both sides become brown.
3.Now roast this Pork Ribs in (Preheated 180 degree) Oven till Well Cooked.

For Mashed Potato:
1.Heat Butter in a Non-Stick Pan
2.Add boiled grated Potato
3.Add salt and Pepper Powder and mix well
4.Sauté this potato becomeS hot, and keep aside.

Fos Sauteed Vegetables:
1. All Vegetables blanched and keep aside.
2.Now Heat Butter in a Non-Stick Pan and add blanched Vegetables
3.Add Salt and white pepper powder, mix well and keep aside.