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.
- Keep the temperature a consistent 225-250 degrees F for 4 hours and caramelized for 1 hour at 225 .
- Use Curry Starter as a binder.
- Use Keema Spice Blend as the rub.
- Do not over season… More is NOT better!! You should lightly season and still be able to see the meat.
- 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.
- Don't take any shortcuts.
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.
- 6 lbs Baby Back Pork Ribs
- 4 Tbsp Curry Starter by Usha's Kitchen
- 1 Tbsp olive oil
- 2 Tbsp Keema Spice Blend by Usha's Kitchen
- 1 Tbsp olive oil (in a spray bottle)
- 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)
Blend 4 oz Curry Starter with 1 Tbsp olive oil until smooth
Set half aside to make 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!
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.
Thanks for trying this recipe.
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