Charred, delicious, tender ribs never gets old. I love ribs and these tandoori spiced ribs will become a new favorite for you and your family. The tandoori spice is amazing but what really knocks everything out of the park is the tamarind glaze. Make sure you buy a few racks, because I almost had a whole rack to myself, they were that addicting!
I paired these tandoori ribs with a delicious cucumber raita. The perfect cooling side! Cucumbers are tossed with some yogurt, coriander, cumin, garlic and salt. For brightness, I added some delicious freshly torn mint.
Run, don’t walk to make these ribs!
Tandoori Spiced Ribs with Raita Recipe
- 12 ounces full fat Greek yogurt
- 2 tablespoons tandoori seasoning
- 1 bunch green onions
- 1 serrano pepper (If you want less heat, use half of a pepper)
- 3 cloves garlic
- 1/2 onion rough chopped
- 1 1/2 teaspoon kosher salt
- 2 racks baby back ribs, membrane on back removed
- 1/2 cup tamarind paste
- 1/4 cup brown sugar
- 1/2 cup apple cider vinegar
- 1 medium English cucumber
- 1 cup plain greek yogurt
- 1/2 teaspoon coriander, ground
- 1/4 teaspoon cumin, ground
- 1/2 teaspoon kosher salt
- 2 garlic cloves,minced
- 2 tablespoons fresh mint leaves, torn
Making the Tamarind Glaze
- In a saucepan, place tamarind paste, sugar and apple cider vinegar over medium heat. Bring to a boil and then remove from heat–keep in a warm place until ready to use.
Making the Cucumber Raita
- Cut the cucumber in half and then cut on the bias. In a bowl combine the yogurt, coriander, cumin, salt, and garlic. Stir well. Add the cucumber, and mint leaves and toss to combine.
Preparing the Tandoori Ribs
- In a blender combine the greek yogurt, tandoori seasonings, green onions, Serrano pepper, garlic, onion, and salt and blend. Place the rack of ribs in a large ziplock bag and pour in the marinade. Let marinade for a minimum of 2 hours.
- Preheat oven to 350°degrees. Remove ribs from the marinade and pat some of the marinade off. Place in some heavy-duty foil and sprinkle with more tandoori seasoning. Wrap tightly and bake for 2 hours until tender.
- Raise oven temp to 375° Unwrap the foil and baste with the tamarind glaze. Roast for 3-5 minutes. Serve with more of the glaze and the cucumber raita.