Sri Lankan-Style BBQ Spareribs

Flavored with turmeric ginger and a tomato-mango chutney bbq sauce, these Sri Lankan-Style BBQ Spareribs are tender and delicious. The flavors are not overpowering but different enough to set them apart from North American style ribs. This is a recipe definitely worth exploring.

Sri Lankan-Style BBQ Spareribs

Prep Time30 mins
Cook Time3 hrs
Marinating Time4 hrs
Total Time7 hrs 30 mins
Course: Main Dish
Cuisine: Indian
Keyword: pork ribs
Servings: 4 people
Author: Derrick Riches

Ingredients

  • 1 rack pork spare ribs about 3-3 1/2 pounds

Marinade:

  • juice of 1 lime
  • 1 tablespoon water
  • 2 teaspoons grated ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon turmeric
  • 1-2 dried red chilies crushed

BBQ sauce:

  • 1 8- ounce can tomato paste
  • 2/3 cup mild mango chutney
  • 1/4 cup brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon unsalted butter
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon granulated garlic

Instructions

  • Place marinade ingredients into a blender and pulverize mixture. It should be smooth.
  • Remove membrane from back of ribs, rinse and pat dry with paper towels. Set ribs in a glass baking dish and pour marinade over ribs making sure it is evenly coated. Cover dish with plastic wrap and place into the refrigerator for 4 hours.
  • Bring all sauce ingredients, except butter, to a simmer on the stove top. Reduce heat to low and simmer for 5 additional minutes stirring occasionally. Remove from heat and stir in butter. Cover and keep warm until ready to use.
  • Preheat grill for a medium high, indirect cook. Remove ribs from marinade and place onto grill, bone side down. Cook for two to three hours.
  • Begin basting during the last half hour of the cooking process. Repeat basting the process 3-4 times until 10 minutes before ribs come off the grill. Once ribs reach an internal temperature of 185 degrees F., remove from the grill and place onto a large cutting board. Carefully carve into individual ribs and serve immediately.

Want to learn how to make great ribs no matter what kind of equipment you have? Try:

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