Recipe

August 14, 2018

Indian-Spiced Back Ribs With Mango Barbecue Sauce

Recipe: Kristen Eppich

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Prep Time: 30 minutes

Total Time: 6 hours

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.

Ingredients

Marinade

  • 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

Ribs

  • 2 1-kg racks pork back ribs
  • 3/4 cup mango chutney, store-bought
  • Freshly ground salt and pepper, to taste

Directions

Yield: Serves 4

Prepare Marinade

  1. Heat oil in large saucepan over medium heat. Add all dried spices and cook for 1 minute, or until fragrant.
  2. Stir in honey and remove pan from heat. Let cool, then stir into yogurt.

Marinate Pork

  1. Peel bottom membrane off rib racks and discard; lay ribs in roasting dish.
  2. Pour in marinade overtop and rub thoroughly to coat ribs. Cover and let marinate in fridge for at least 4 hours, or overnight.

Cook Ribs

  1. 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.
  2. Remove from oven and remove foil. Let ribs cool in their juices. Once cooled, move ribs to a platter and reserve.
  3. 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.

Grill Ribs 

  1. Preheat grill to medium heat, about 350°F.
  2. Place ribs on grill and cook, occasionally flipping and basting with sauce, for 10 to 12 minutes, or until sticky and caramelized.
Photographer:

Stacey Brandford

Source:

House & Home July 2018

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