Indian Spiced Baby Back Ribs and the six secrets.

Usha Martin

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.

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Prep Time 10

Cook Time 5

Course Main Course

Cuisine American, Indian

Servings 4

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

Keyword BBQ, Green Egg, Indian Spiced Baby Back Ribs, Keema Curry, Ribs