Tandoori Spareribs Recipe

Recipe Category: Barbecue

Tandoori Spareribs Recipe


  • 2 sides of spareribs or your favorite ribs


  • 1/4 cup plain yogurt
  • 1/3 cup freshly squeezed lemon juice
  • 4 dried red chiles — seeded
  • 1 teaspoon block peppercorns
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • seeds from 6 cardamom pods.
  • 1 stick cinnamon — (1/2 inch)
  • 1 teaspoon salt
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon mace
  • 6 cloves garlic
  • 1 inch section of ginger root — thinly sliced
  • 1/4 cup flavorless cooking oil
  • 3 tablespoons honey
  • 3 tablespoons minced green onion green and white parts
  • 2 tablespoons minced cilantro sprigs
  • 1 teaspoon grated orange zest


  1. Place the ribs, meaty side down, on a flat surface.
  2. Using your fingernail, loosen a little of the membrane along the end of the last rib bone.
  3. Then, grasp the membrane firmly with a paper towel (so that the membrane doesn’t slip from your grip).
  4. Holding the ribs down with the other hand, pull the membrane away.
  5. If it doesn’t pull away in one piece, dislodge any remaining membrane, grip it with a paper towel, and pull the membrane away.
  6. Then place the ribs in a rectangular dish or baking pan.
  7. To make the marinade, combine the yogurt and lemon juice in a bowl.
  8. In a small saute pan, add the chiles, peppercorns, cumin, coriander mustard, cardamom seeds, and cinnamon.
  9. Saute over medium heat until the mustard seeds begin to pop, about 1 minute.
  10. Using a spice grinder grind the spices into a powder.
  11. Transfer the powder to a bowl and add the salt, turmeric, nutmeg, and mace.
  12. In a food processor mince the garlic and ginger.
  13. Add the ground spices and process briefly.
  14. With the processor on, slowly add the cooking oil and process into a paste.
  15. Add the honey and process briefly Transfer the paste to the bowl containing the yogurt and lemon juice.
  16. Add the green onion, cilantro, and orange zest and stir well.

Makes 1 cup.

  1. Coat the ribs evenly on both sides with the marinade.
  2. Marinate the ribs, refrigerated, for 15 minutes.
  3. For more flavor marinate for up to 8 hours.
  4. If using a gas barbecue, preheat it to medium (325F).
  5. If using charcoal or wood, prepare a fire.
  6. When the coals or wood are ash covered, push them to the outside of the grill.
  7. Place a pan of water in the bottom of the grill among the coals, and cover the coals with the cooking grate.
  8. Place a rib rack on the cooking grate and add the ribs.
  9. Alternatively, brush the cooking grate with a flavorless cooking oil, such as safflower oil, and then lay the ribs meaty side up in the center of the grill.
  10. Cover the grill.
  11. Regulate the heat so it remains at a medium temperature.
  12. Occasionally during cooking, baste the ribs with extra marinade.
  13. Grill the ribs until the meat begins to shrink from the ends of the rib bones.

Approximate Grilling Times.pork baby back ribs and country-style spareribs, 75 minutes; spareribs and beef ribs, 90 minutes; lamb ribs, 40 minutes.

  1. Occasionally during cooking, baste the ribs with extra marinade, stopping 15 minutes before removing the ribs from the grill.
  2. To serve, cut each side of ribs in half, into 3 sections, or into individual ribs.
  3. Transfer to 4 heated dinner plates and serve at once.

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