Tikka Masala Pork Ribs

Ingredients

• 900–1,000 g (1 rack, about 10–13 pieces)baby back ribs, cleaned and patted dry
• 7 clovesgarlic, peeled and roughly chopped
• 1.5-inch pieceginger, peeled and roughly chopped
• 5–8red chillies, to taste, destemmed and roughly chopped
• 1–3green chillies, to taste, destemmed and roughly chopped
• 150 ml (10 tbsp; a little less than ⅔ cup)Greek yoghurt or Greek-style yoghurt
• ¼ tspcoarsely ground black pepper, to taste
• 1½ tspkosher salt, to taste
• 2 tspgaram masala
• ½–1½ tspground cayenne or Kashmiri red chilli powder, to taste
• 30 ml (2 tbsp)freshly squeezed lemon juice
• ½ tspred-orange food colouring powder, or 1–2 drops red or orange liquid food colouring
• 90 ml (6 tbsp)water
• 15 ml (1 tbsp)rapeseed oil or another cooking oil
• 1–2 tbspfresh coriander, chopped
• 1–2 tspfresh mint leaves, chopped
• To servetikka masala dip
• To serve, optionallemon wedges
• To serve, optionalcooling cucumber and mint yoghurt dip

Instructions

1. 1

   Prepare the ribs

   Trim away any excess fat if needed and pat the ribs dry with kitchen paper. Make small slits in the meaty parts, then arrange them in a large dish, using two dishes if necessary.

2. 2

   Blend the marinade

   Put the garlic, ginger, red and green chillies, yoghurt, black pepper, salt, garam masala, cayenne or Kashmiri chilli powder, lemon juice, food colouring and water in a blender. Blend until smooth. Set aside about 1 cup of the marinade in a small covered container and refrigerate it for the dip.

3. 3

   Marinate the ribs

   Pour the remaining marinade over the ribs and turn them until coated on all sides. Cover the dish and refrigerate for 5–6 hours, or overnight for the best flavour.

4. 4

   Heat the oven

   Take the ribs out of the fridge at least 40 minutes before cooking. Heat the oven to 200°C. Put a wire rack over a baking tray and lay a large sheet of heavy-duty foil over the rack.

5. 5

   Wrap the ribs

   Lift the ribs out of the marinade and arrange them in the middle of the foil, meaty side up. Spoon some of the marinade left in the dish over them and spread it evenly. Fold the foil around the ribs to make a sealed parcel.

6. 6

   Bake the ribs

   Put the tray in the oven and bake for 60–70 minutes.

7. 7

   Baste and grill

   Remove the tray and carefully open the foil parcel with tongs. Transfer the ribs to the wire rack, meaty side facing forwards, and baste the front, top and back with some of the marinade left in the dish. Grill for 5–7 minutes. Turn the ribs with tongs, baste with the remaining marinade from the dish and grill for another 5–7 minutes, or until slightly charred to your liking. Transfer to a cooling rack and discard any marinade left in the dish.

8. 8

   Cook the dip

   Heat the rapeseed oil in a small pan and sauté the reserved 1 cup of marinade for 3–5 minutes, until thickened and dark orange. Spoon it into a small serving bowl.

9. 9

   Serve the ribs

   Arrange the ribs on a serving plate and garnish with chopped coriander and mint. Serve straight away with the tikka masala dip, and lemon wedges and cucumber and mint yoghurt dip if desired.

What are tikka masala pork ribs?

Tikka masala takes its name from tikka, pieces of meat or vegetables seasoned and cooked with spices, and masala, a spice mixture. This recipe applies those flavours to a rack of pork ribs, with yoghurt, aromatics and spices forming a vivid, tangy coating.

The ribs bake in a foil parcel before being grilled, so the method first cooks them enclosed and then adds colour and char. A portion of the marinade is kept aside to make a separate dip for serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 212 calories, 22g protein, 5g carbs, 12g fat.

The pork supplies most of the protein, while the yoghurt and oil contribute much of the fat. The small amount of carbohydrate comes mainly from the yoghurt, aromatics and marinade ingredients. To balance a plate, serve the ribs with vegetables or a salad alongside the dips.

The marinade’s key ingredients

Aromatics: Garlic, ginger and fresh chillies give the blended marinade its savoury, lively base. Adjust the chilli quantities to suit your preference.

Yoghurt and spices: Greek yoghurt helps the marinade cling to the ribs, while garam masala and cayenne or Kashmiri chilli powder provide its spiced character. Lemon juice brings a sharp note to balance the richness of the pork.

Marinating for flavour

Small slits in the meaty parts of the ribs give the marinade more places to contact the meat. Turn the pieces so they are coated all over before covering the dish.

The recipe calls for 5–6 hours in the fridge, or overnight. Allow at least 40 minutes out of the fridge before cooking, as directed in the method.

Why bake in foil?

The foil parcel holds the ribs together with some of their marinade during the long oven bake. Fold the foil around the ribs to cover them, taking care when opening the hot parcel later.

After baking, the ribs go onto the rack uncovered for grilling. Basting them before each grilling round builds flavour on the surface and helps it colour.

How to judge the finish

The first stage takes 60–70 minutes at 200°C. Use tongs to transfer the ribs from the foil parcel to the rack, then grill each side for 5–7 minutes.

Look for slight charring on the outside, or continue to the level of char you prefer. The recipe also describes the dip as ready when it has thickened and turned dark orange after 3–5 minutes in the pan.

Serving the ribs

Coriander and mint add a fresh finish, while lemon wedges offer an extra squeeze of citrus at the table. Put the cooked tikka masala dip alongside for dipping.

For a cooler contrast, serve the optional cucumber and mint yoghurt dip as well. These ribs work as a shared appetiser or as part of a larger meal.

Recipe notes & tips

• Ask the butcher to remove the membrane beneath the ribs and cut the rack into individual pieces for easier serving.
• Use two dishes if the ribs do not fit in a single layer in your marinating dish.
• Reserve the marinade for the dip before pouring the rest over the raw ribs.
• Keep the ribs meaty-side up when arranging them in the foil parcel.
• Use tongs to open the hot foil parcel and handle the ribs during basting.
• Watch the ribs closely under the grill and stop when they reach your preferred degree of charring.

Variations

• Adjust the heat: Use the lower end of the chilli ranges for a milder batch.
• Choose Kashmiri chilli: Use Kashmiri red chilli powder in place of cayenne, as listed in the recipe.
• Skip the colouring: Leave out the food colouring if you do not want to use it.
• Add lemon: Offer lemon wedges at the table for an extra squeeze of citrus.
• Serve a cool dip: Add the optional cucumber and mint yoghurt dip alongside the tikka masala dip.

Common mistakes to avoid

• Skipping the slits: Make small cuts in the meaty parts so the marinade can coat more of the surface.
• Uneven coating: Turn the ribs until marinade covers all sides before chilling.
• Using the raw-rib marinade as a dip: Set aside the dip portion before it touches the ribs, then cook it in the pan as directed.
• Opening the parcel carelessly: Use tongs and take care when handling the hot foil and tray.
• Grilling without basting: Brush the ribs with the remaining marinade before each grilling round, as instructed.
• Leaving them unattended under the grill: Check for charring during both 5–7 minute grilling stages.

How to store

Refrigerate leftover cooked ribs in a covered container and eat within 3 days. Reheat until piping hot, either in the oven or in a pan; keep the dips stored separately.

Frequently asked questions