BBQ Tandoori Ribs
Mix in a little India
Difficulty
Heat Level
Servings
6
After the bocce ball tournament is over, your family will be more than thrilled to devour a rack (or two) of these Indian-infused ribs. Marinated and basted in spicy Tandoori and blended with sweet pineapple juice. It’s an irresistible fall-off-the-bone spin on a classic.
This recipe uses
Ingredients test
- 2 racks baby back ribs (about 4 lb), each rack cut in half
- 1 jar Patak’s Tandoori Sauce
- 1/4 cup pineapple juice
- 2 Tbsp brown sugar
- 1 Tbsp soy sauce
- 2 tsp sesame oil
To make Bacon Wrapped Asparagus
- 16 asparagus spears, trimmed and cut in half
- 8 slices bacon, halved crosswise
To make ribs
- Boil a large opt of salted water on the stovetop. Add ribs. Simmer over medium-low heat for 45 minutes – 1 hour or until tender. Remove with tongs.
- Meanwhile, preheat grill to medium and grease grate well.
- Stir Patak’s Tandoori Sauce with pineapple juice, brown sugar, soy sauce, and sesame oil in a medium bowl.
- Add ribs and Tandoori glaze to a large freezer bag. Toss to marinade.
- Grill, basting with remaining Tandoori glaze, for 15 minutes or until charred.
- Serve with Bacon Wrapped Asparagus.
To make Bacon Wrapped Asparagus
- Wrap two pieces of asparagus with one piece of bacon.
- Pierce with a metal skewer or soaked wooden skewer.
- Grill over low heat for 4 to 6 minutes or until bacon is golden and asparagus is tender.
- Remove from skewer before serving.
