Recipe Category: Barbecue
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Ingredients
- 2 sides of spareribs or your favorite ribs
TANDOORI MAINADE
- 1/4 cup plain yogurt
- 1/3 cup freshly squeezed lemon juice
- 4 dried red chiles — seeded
- 1 teaspoon block peppercorns
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- seeds from 6 cardamom pods.
- 1 stick cinnamon — (1/2 inch)
- 1 teaspoon salt
- 1 teaspoon ground turmeric
- 1/4 teaspoon mace
- 6 cloves garlic
- 1 inch section of ginger root — thinly sliced
- 1/4 cup flavorless cooking oil
- 3 tablespoons honey
- 3 tablespoons minced green onion green and white parts
- 2 tablespoons minced cilantro sprigs
- 1 teaspoon grated orange zest
Method
- Place the ribs, meaty side down, on a flat surface.
- Using your fingernail, loosen a little of the membrane along the end of the last rib bone.
- Then, grasp the membrane firmly with a paper towel (so that the membrane doesn’t slip from your grip).
- Holding the ribs down with the other hand, pull the membrane away.
- If it doesn’t pull away in one piece, dislodge any remaining membrane, grip it with a paper towel, and pull the membrane away.
- Then place the ribs in a rectangular dish or baking pan.
- To make the marinade, combine the yogurt and lemon juice in a bowl.
- In a small saute pan, add the chiles, peppercorns, cumin, coriander mustard, cardamom seeds, and cinnamon.
- Saute over medium heat until the mustard seeds begin to pop, about 1 minute.
- Using a spice grinder grind the spices into a powder.
- Transfer the powder to a bowl and add the salt, turmeric, nutmeg, and mace.
- In a food processor mince the garlic and ginger.
- Add the ground spices and process briefly.
- With the processor on, slowly add the cooking oil and process into a paste.
- Add the honey and process briefly Transfer the paste to the bowl containing the yogurt and lemon juice.
- Add the green onion, cilantro, and orange zest and stir well.
Makes 1 cup.
- Coat the ribs evenly on both sides with the marinade.
- Marinate the ribs, refrigerated, for 15 minutes.
- For more flavor marinate for up to 8 hours.
- If using a gas barbecue, preheat it to medium (325F).
- If using charcoal or wood, prepare a fire.
- When the coals or wood are ash covered, push them to the outside of the grill.
- Place a pan of water in the bottom of the grill among the coals, and cover the coals with the cooking grate.
- Place a rib rack on the cooking grate and add the ribs.
- Alternatively, brush the cooking grate with a flavorless cooking oil, such as safflower oil, and then lay the ribs meaty side up in the center of the grill.
- Cover the grill.
- Regulate the heat so it remains at a medium temperature.
- Occasionally during cooking, baste the ribs with extra marinade.
- Grill the ribs until the meat begins to shrink from the ends of the rib bones.
Approximate Grilling Times.pork baby back ribs and country-style spareribs, 75 minutes; spareribs and beef ribs, 90 minutes; lamb ribs, 40 minutes.
- Occasionally during cooking, baste the ribs with extra marinade, stopping 15 minutes before removing the ribs from the grill.
- To serve, cut each side of ribs in half, into 3 sections, or into individual ribs.
- Transfer to 4 heated dinner plates and serve at once.
Full List of Barbecue Recipes
Full List of Ribs Recipes