This week, I’m sharing 5 BBQ recipes (one new one every day), that I created as part of the Ontario Gas BBQ Recipe Challenge. And lucky you, there are 4 other Ontario food bloggers who are sharing their great BBQ recipes, too. You won’t go wrong checking out all the other bloggers recipes, too, for some great summer BBQ inspiration!
This delicious tikka masala ribs recipe brings the great flavours of Tikka Masala – to BBQ pork ribs!
After all the recipes are revealed by each of the bloggers, one recipe from each participant will be chosen by OGB. You’ll have a chance to vote for your favourite recipe and you can win one of the weekly $100 OGB gift cards just for voting. You can find more information and links to the other bloggers participating on the Ontario Gas BBQ website.
The Challenge: To create an Indian-inspired BBQ pork rib recipe.
The Tool: The Rib Rack.
My Recipe: Tikka Masala Me BBQ Pork Ribs
I don’t know about you, but I don’t think I’ve ever eaten Indian-spiced ribs, so my inspiration list for this one was pathetically short. So for this recipe, I decided to bring the flavours of one of my favourite Indian-spiced dishes – Tikka Masala – to BBQ pork ribs. Yes, I know that Tikka Masala is more a British dish than an Indian one, but work with me here :)
Keeping faithful to tikka masala, the ribs are marinated in yogurt and spices, then cooked off a bit in the oven, before they are finished on the grill. The ribs are basted with a spicy tomato Masala sauce and extra is served with the ribs for dipping.
After marinating, I cooked these ribs off in a low oven, tightly wrapped in tinfoil for about 90 minutes. This process allows the fat to cook off and loosens the meat from the bones. The ribs are then transferred to The Rib Rack to finish cooking on the grill. Once the ribs are cooked, they spend a few minutes on the grill to be basted with the Masala sauce and to brown up.
Note that you can marinate/cook in oven ahead and then refrigerate ribs until ready to grill. The Tikka Masala sauce can also be made ahead and refrigerated. I warmed the Tikka Masala sauce slightly for dipping.
With thanks to my husband for doing the hand-modelling for this one. He was paid in ribs ;)
- Large rack or two small racks (20 ribs) pork back ribs
- [b]Spice Mix:[/b]
- 1/2 tsp. – 1 tsp. cayenne pepper (more for more heat)
- 1 1/2 tsp. paprika
- 1/2 tsp. nutmeg
- 1 1/2 tsp. cumin
- 1 tsp. garam masala
- 1 tsp. turmeric
- [b]Rib Marinade:[/b]
- 1/4 cup plain greek yogurt
- 1 Tbsp. vegetable oil
- 2 tsp. freshly squeezed lime juice
- 1 clove garlic, minced
- 1 Tbsp. Spice Mix (above)
- [b]Masala BBQ Sauce:[/b]
- Remaining reserved Spice Mix
- 1 1/4 cups crushed tomatoes
- 2 Tbsp. finely chopped onion
- 2 Tbsp. brown sugar
- 2 Tbsp. white vinegar
- Prepare the Spice Mix by stirring together all the spices. Remove 1 Tbsp. of the Spice Mix and set aside, to use in the marinade. Reserve the remaining Spice Mix for use in the BBQ Sauce.
- Prepare ribs: Cut rack of ribs in half to make two pieces. Remove the connecting membrane from the backside of the ribs (*Tip: Use a piece of paper towel to pull off easily). Trim ribs of any excess fat. Place rib pieces side-by-side on a piece of aluminum foil. Brush the ribs with the Marinade mixture, then seal the ribs in aluminum foil, using another piece to wrap it well, if necessary. Refrigerate for several hours.
- Meanwhile, make the BBQ Sauce: In a medium saucepan over medium heat, add reserved Spice Mix. Stir in the pan for 30 seconds or so until fragrant. Add the crushed tomatoes, onion, brown sugar and white vinegar. Stir well, then reduce heat to medium-low and allow to simmer for about 10 minutes, until sauce has thickened and onions are tender. Remove to a bowl and set aside.
- Once ribs have marinated for several hours, remove from fridge and pre-heat oven to 325° F. Place ribs, still in foil, on to a baking sheet. Bake in pre-heated oven for 1 1/2 hours. Remove from oven and remove ribs from foil packets.
- (You can make the recipe up to this point ahead. To do so, remove ribs from packets and let cool at room temperature for 10 minutes or so, then cover and refrigerate until ready to grill).
- Pre-heat BBQ to medium-high. Place ribs in to rib rack and cook over indirect heat for a further 20-30 minutes. Remove from rib rack and place bone side down directly on grill. Brush liberally with Masala BBQ Sauce. Cover the grill and cook for 5 minutes. Flip and brush the ribs and cook another 5 minutes. Continue to cook, flipping and brushing every 5 minutes, until the sauce has thickened and the ribs are heated through and have grill marks, for a total grilling time of 20 minutes (be sure to cook to an internal temperature of 160° F.).
- Transfer the ribs to a cutting board and cut the racks between the bones. If desired, place ribs in large bowl and toss with a bit of the BBQ Sauce. Transfer the remaining Masala BBQ Sauce to a serving bowl and serve with the ribs.
I received complimentary BBQ tools and compensation for my participation in this challenge.