Indian Spiced Baby Back Ribs and the six secrets.
Indian Spiced Baby Back Ribs are not easy to make. I have made baby back ribs 6 times on our Green Egg Grill. All 6 times were FAILS! Not anymore! This was the only time we got it right and I am going to share the secret today!!Secret:1. Temperature a consistent 250 degrees for 4 hours and caramelized for 1 hour at 225 . 2. Use Curry Starter as a binder. 3. Use Keema Spice Blend as the rub. 4. Do not over season… More is NOT better!! You should lightly season and still be able to see the meat. 5. Used the 2:2:1 cooking method… That is cook for 2 hours on 250 directly on the grill, wrap in aluminum foil and back on the grill for 2 hours at 250. Brush with BBQ sauce mixed with a little butter and back on the grill at a reduced temp or 225 for the last hour.6. Don't take any shortcuts.
Equipment
- Grill, Green Egg Smoker, or Oven
Ingredients
For Binder and BBQ Sauce base
- 4 Tbsp Curry starter
- 1 Tbsp olive oil
For Spice Rub
- 2 Tbsp Keema Spice Blend
Additional Binder
- 1 Tbsp olive oil in a spray bottle
For Indian Inspired BBQ Sauce
- 2 tablespoons keema powder on low heat until blended.
- 1/4 cup cup water simmer until it will separates and water is evaporated
- 2 tablespoons tomato paste
- 1 tablespoon tamarind concentrate
- 1 tablespoon butter
- 1/4 cup dark brown sugar
- 3/4 cup water simmer until desired thickness
Instructions
For Binder
- Blend 4 oz Curry Starter with 1 Tbsp olive oil until smooth
- Set half aside to make bbq sauce
Indian Inspired BBQ Sauce
- Heat on medium flame in a sauce pot 2 tablespoons Curry Starter finely blended with half a tablespoon olive oil
- add 2 tablespoons keema powder, on low heat until blended.
- Add 1/4 cup water, simmer until it will separates and water is mostly evaporated
- Add 2 tablespoons tomato paste, 1 tablespoon tamarind concentrate reduce heat to low
- Add 1 tablespoon butter, 1/4 cup dark brown sugar
- Mix add 3/4 cup water, simmer on low until desired thickness
- Do not over heat or burn . If you do throw it out and start over. NO BIGGIE!
Notes
Keema Curry BbQ Sauce
2 tablespoons Currystarter blended with half a tablespoon olive oil
Heat add 2 tablespoons keema powder, on low heat until blended.
Add quarter cup water simmer until it will separates and water is evaporated
Add 2 tablespoons tomato paste, 1 tablespoon tamarind concentrate, 1 tablespoon butter, 1/4 cup dark brown sugar
Mix add three-quarter cup water, simmer until desired thickness