Vman's Tandoori Ribs
UPDATES in blue: My slant on bringing flavors from the east into the Memorial Day tradition of baby back ribs on the grill. I absolutely love Tandoori Chicken and the first time I ever tasted that dish I thought it was grilled chicken. But it is prepared in the oven with rich fragrant spices. I imagined if one could derive this flavor with these spices in an oven, then it would be really good actually grilled. We shall find out on this Monday Memorial Day because I am about to place these on the grill. after marinating them for 18 hours. They probably could have been ready in 8 hours, but I wanted to make sure. Oh yes, with left over marinade I coated some chicken legs and thighs also. The photo above is of the ribs coated in the marinade listed below. I will post the finished product later today, but wanted to get this update going. Practically realtime. ;-)
Here is what you need
2-3 slabs of baby back ribs
2 teaspoons of each
cumin,
fresh finely chopped garlic
fresh finely chopped ginger
fresh lime juice
ground tumeric
chili powder
ground coriander
smoked paprika
1 teaspoon each
salt
pepper
cayene pepper
1 - 16 oz tub Greek plain yogurt
1/2 cup buttermilk
Here is what you do
Mix all the above ingredients well and bone side down baste onto the babyback ribs on the meaty side. Let set covered for 8-24 hours. Strain off as
much of the marinade as you can.
Grill on indirect heat, (make sure coals are on onside of the grill and not directly under the ribs). The key is to grill slowly and turning over once. Normally I will let the ribs stay on the grill a total of 1.5 hours (45 min per side) then finish them in the oven after wrapping them tightly in foil. Slow cooking on 275 F for about 1.5 hours. Since this is a first for me also, check back and I will probably have adjusted some of these instructions. :-)
These ribs were basted in my favorite barbecue sauce and baby...they are slammin!!,..if I may say so myself!! Give this a try!! Later!!
--Vman
2 teaspoons of each
cumin,
fresh finely chopped garlic
fresh finely chopped ginger
fresh lime juice
ground tumeric
chili powder
ground coriander
smoked paprika
1 teaspoon each
salt
pepper
cayene pepper
1 - 16 oz tub Greek plain yogurt
1/2 cup buttermilk
Here is what you do
Mix all the above ingredients well and bone side down baste onto the babyback ribs on the meaty side. Let set covered for 8-24 hours. Strain off as
much of the marinade as you can.
Grill on indirect heat, (make sure coals are on onside of the grill and not directly under the ribs). The key is to grill slowly and turning over once. Normally I will let the ribs stay on the grill a total of 1.5 hours (45 min per side) then finish them in the oven after wrapping them tightly in foil. Slow cooking on 275 F for about 1.5 hours. Since this is a first for me also, check back and I will probably have adjusted some of these instructions. :-)
These ribs were basted in my favorite barbecue sauce and baby...they are slammin!!,..if I may say so myself!! Give this a try!! Later!!
--Vman
Tender, aromatic, and full of rich flavor...Very Good!!
