Indian Ribs

These Indian-style ribs are a vibrant celebration of bold spices and tender meat. Lamb ribs are soaked overnight in a rich marinade of plain yogurt, fresh ginger, garlic, fiery serrano chiles, and aromatic cumin. The yogurt tenderizes the meat while the spices infuse deep, complex flavors. Grilled over high heat, the ribs develop a smoky char that contrasts beautifully with the creamy, tangy marinade. Perfect for summer barbecues or festive gatherings, this dish offers a satisfying, hearty experience. The addition of a touch of red food coloring gives the ribs their traditional, appetizing tandoori hue. Serve with naan or rice to soak up the flavorful juices.

Cooking Method: Grilling

Cuisine: Indian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 70.4

Dietary: Gluten-free

Description

These Indian-style ribs are a vibrant celebration of bold spices and tender meat. Lamb ribs are soaked overnight in a rich marinade of plain yogurt, fresh ginger, garlic, fiery serrano chiles, and aromatic cumin. The yogurt tenderizes the meat while the spices infuse deep, complex flavors. Grilled over high heat, the ribs develop a smoky char that contrasts beautifully with the creamy, tangy marinade. Perfect for summer barbecues or festive gatherings, this dish offers a satisfying, hearty experience. The addition of a touch of red food coloring gives the ribs their traditional, appetizing tandoori hue. Serve with naan or rice to soak up the flavorful juices.

Ingredients

1 pound Lamb ribs
1 cup Plain yogurt
4 Cloves Garlic, minced
1 Inch Ginger root, peeled and grated
4 Whole Serrano chiles, seeded and chopped
0.5 bunch Cilantro, stemmed and chopped
1 tablespoon Ground cumin
3 tablespoons Tandoori paste
3 drops Red food coloring
2 tablespoons Oil

Directions

1
Combine tandoori paste, yogurt, garlic, ginger, serrano chiles, cilantro, and cumin in a blender.
2
Blend until smooth and pureed.
3
Add red food coloring, a few drops at a time, until the marinade reaches a bright red color.
4
Pierce the meat of the lamb ribs with a fork to help the marinade penetrate.
5
Coat the ribs thoroughly with the marinade, ensuring all surfaces are covered.
6
Cover the ribs and refrigerate for at least 4 hours, preferably overnight.
7
Preheat grill to medium-high heat.
8
Remove ribs from marinade, letting excess drip off.
9
Place ribs meaty-side down on the grill rack, about 4 inches from the heat source.
10
Grill for 10 minutes, brushing occasionally with oil to prevent sticking and add flavor.
11
Turn the ribs over and cook for an additional 5 minutes, or until cooked to desired doneness.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 70.4kcal

% Daily Value *
Total Fat 3.7g6%
Saturated Fat 2.3g12%
Cholesterol 12.5mg5%
Sodium 48.9mg3%
Total Carbohydrate 5.6g2%
Dietary Fiber 0.0g0%
Sugars 5.3g
Protein 3.8g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a spicier flavor, add 1-2 teaspoons of bottled curry paste to the marinade.

If lamb ribs are unavailable, pork ribs can be used as a substitute, though cooking time may vary slightly.

Ensure the grill is clean and well-oiled to prevent the marinade from sticking and burning.

Leftover marinade should not be reused unless boiled first for safety.

Keywords: indian ribs, tandoori ribs, lamb ribs, yogurt marinade, grilled ribs, spicy ribs, cumin, ginger garlic, serrano chile, barbecue, bbq, summer dinner, meat dish, marinated meat, grilling, spices, herbs, cilantro, red food coloring, tender meat

Read it online: https://www.chefs-mate.com/recipe/indian-ribs/