Indian Spiced Baby Back Ribs

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!!

With just a few key tips, these Indian Spiced Baby Back Ribs become a breeze to make on your Green Egg Grill. Start by applying Usha’s Curry Starter as a binder and Keema Spice Blend for a perfectly balanced rub. Grill at a consistent 250°F using the 2:2:1 method—two hours uncovered, two hours wrapped in foil, and one hour caramelizing with BBQ sauce. The secret sauce, a blend of keema spices, tamarind, tomato paste, and dark brown sugar, adds layers of rich, tangy flavor. Patience is key, but the results are worth the wait!”

6 Secret to Cooking Baby Back Ribs.

1. Keep the temperature a consistent 225-250 degrees F 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 over indirect heat and a moisture pan below the ribs. Wrap ribs in aluminum foil and put them back on the grill for 2 hours at 250. Brush with BBQ sauce mixed with a little butter and put the ribs back on the grill at a reduced temp of 225 for the last hour.
6. Don’t take any shortcuts.

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Comfort Food

Indian Spiced Baby Back Ribs

Cooking Method: Grill Cuisine: American, Indian Fusion Courses: Dinner, Main Course Recipe Keys: H High Protein

Difficulty: Intermediate Prep Time 15 mins Cook Time 5 hrs Rest Time 12 hrs Total Time 17 hrs 15 mins

Cooking Temp: 250  °C Servings: 4

Best Season: Suitable throughout the year

Description

These Indian Spiced Baby Back Ribs are perfectly tender and flavorful, cooked low and slow on the grill using a 2:2:1 method with Curry Starter and Keema Spice Blend. These ribs boast a tantalizing blend of smoky, savory, and sweet with a hint of spice. The earthy keema spice rub combines with the tangy tamarind BBQ sauce to create a unique, mouthwatering fusion of American BBQ and Indian flavors.

Ingredients

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Servings

Baby Back Ribs

• 6 lbs Baby Back Pork Ribs

For Binder and BBQ Sauce base

• 4 Tbsp Curry Starter by Usha's Kitchen
• 1 Tbsp olive oil

For Spice Rub

• 2 Tbsp Keema Spice Blend by Usha's Kitchen

Additional Binder

• 1 Tbsp olive oil (in a spray bottle)

For Indian Inspired BBQ Sauce

• 2 tablespoons Keema Spice Blend by Usha's Kitchen (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

• 6 lbs Baby Back Pork Ribs

• 1 tablespoon butter
• ¹⁄₄ cup dark brown sugar
• ³⁄₄ cup water (simmer until desired thickness)

Instructions

For Binder

1. Blend 4 oz Curry Starter with 1 Tbsp olive oil until smooth

2. Set half aside to make bbq sauce

Indian Inspired BBQ Sauce

1. Heat on medium flame in a sauce pot 2 tablespoons Curry Starter finely blended with half a tablespoon olive oil
2. add 2 tablespoons keema powder, on low heat until blended.
3. Add 1/4 cup water, simmer until it will separates and water is mostly evaporated
4. Add 2 tablespoons tomato paste, 1 tablespoon tamarind concentrate reduce heat to low
5. Add 1 tablespoon butter, 1/4 cup dark brown sugar
6. Mix add 3/4 cup water, simmer on low until desired thickness
7. Do not over heat or burn . If you do throw it out and start over. NO BIGGIE!

Note

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

BBQ Sauce Tips: 

The sauce can be made ahead of time and refrigerated. If it thickens too much, add a little water to reach the desired

consistency before brushing it on the ribs. Be mindful not to burn it while cooking.

Keywords: Indian Spiced Baby Back Ribs Recipe, Green Egg, Ribs, Keema Spice Blend ,Curry Starter

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