Indian-Spiced Back Ribs With Mango Barbecue SauceRecipe By: Kristen Eppich
Steaming pork ribs before they hit the grill is the best way to get fall-off-the-bone, tender meat. The juices from the ribs and the spices from the marinade are cooked down and, combined with mango chutney, create a lovely, sweet and sticky sauce.
- 2 tbsp extra-virgin olive oil
- 1 tbsp ground coriander
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp cinnamon
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 tsp ground cardamom
- 1/2 tsp turmeric
- 1 tbsp honey
- 1 cup plain yogurt
- 2 1-kg racks pork back ribs
- 3/4 cup mango chutney, store-bought
- Freshly ground salt and pepper, to taste
- Heat oil in large saucepan over medium heat. Add all dried spices and cook for 1 minute, or until fragrant.
- Stir in honey and remove pan from heat. Let cool, then stir into yogurt.
- Peel bottom membrane off rib racks and discard; lay ribs in roasting dish.
- Pour in marinade overtop and rub thoroughly to coat ribs. Cover and let marinate in fridge for at least 4 hours, or overnight.
- Preheat oven to 325ºF. Add 2 cups water to roasting dish and cover tightly with foil. Cook 1 1/2 hours, or until very tender.
- Remove from oven and remove foil. Let ribs cool in their juices. Once cooled, move ribs to a platter and reserve.
- Using spoon, skim fat off surface of juices and discard. Pour juices into saucepan and heat on high until juices have been reduced to 3/4 cup. Stir in mango chutney and season to taste. Remove from heat.
- Preheat grill to medium heat, about 350°F.
- Place ribs on grill and cook, occasionally flipping and basting with sauce, for 10 to 12 minutes, or until sticky and caramelized.