August 14, 2018
Indian-Spiced Back Ribs With Mango Barbecue Sauce
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.
Yield: Serves 4
- 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.