BBQ Tandoori Ribs

Divider line purple

Mix in a little India


Heat Level

Red pepperRed pepperRed pepper



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.

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

  1. 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.
  2. Meanwhile, preheat grill to medium and grease grate well.
  3. Stir Patak’s Tandoori Sauce with pineapple juice, brown sugar, soy sauce, and sesame oil in a medium bowl.
  4. Add ribs and Tandoori glaze to a large freezer bag. Toss to marinade.
  5. Grill, basting with remaining Tandoori glaze, for 15 minutes or until charred.
  6. Serve with Bacon Wrapped Asparagus.

To make Bacon Wrapped Asparagus

  1. Wrap two pieces of asparagus with one piece of bacon.
  2. Pierce with a metal skewer or soaked wooden skewer.
  3. Grill over low heat for 4 to 6 minutes or until bacon is golden and asparagus is tender.
  4. Remove from skewer before serving.