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Sri Lankan BBQ ribs

Sri Lankan BBQ Ribs

5 from 1 vote
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Course: Main Dish
Cuisine: Indian
Keyword: grilled ribs, pork ribs, South Asian recipes
Prep Time: 20 minutes
Cook Time: 6 hours
Marinating Time: 2 hours
Total Time: 6 hours 20 minutes
Servings: 4 servings
Calories: 300kcal
Author: Sabrina Baksh


  • 1 rack pork spare ribs about 3-3 1/2 pounds
  • a handful of cilantro, chopped (optional garnish)


  • 1/4 cup fresh lime juice
  • 1 tablespoon grated ginger
  • 2 cloves garlic, peeled and roughly chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper use less if preferred
  • 1/4 teaspoon turmeric
  • 2 dried red chilies

BBQ sauce:

  • 1 8-ounce can tomato paste
  • 1 cup sweet mango chutney
  • 1/4 cup dark brown sugar or coconut sugar
  • 1/4 cup water use more if needed
  • 1 tablespoon soy sauce
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon unsalted butter


  • Rehydrate red chilis in hot water for 15 minutes. After they have plumped up, remove chilis, save 2 tablespoons of the water, and discard the rest.
    Place chilis and the other marinade ingredients into a blender or small food processor, and pulverize mixture. Add 1-2 tablespoons of the reserved pepper water to the mixture if needed. It should be smooth and have the consistency of a loose paste.
  • Remove membrane from back of ribs
    Pat ribs dry with paper towels.
    Set ribs, bone side down, in a glass baking dish, and apply marinade over meat portion of ribs.
    Cover the dish with plastic wrap and place into the refrigerator for 2 hours.
  • Making the sauce: Bring all BBQ sauce ingredients, except butter, to a simmer on the stove top over medium heat for 2 minutes, stirring often. Add more water if the sauce is too thick.
    Reduce heat to low and simmer for 5 more minutes.
    Remove from heat and stir in butter. Cover pot and keep the sauce warm until ready to use. Rewarm over medium heat for 1-2 minutes if needed.
  • Preheat grill for indirect cooking with a target temperature of 250 degrees F.
    Remove ribs from the refrigerator at least 30 minutes before they go on the grill.
    Place the ribs, bone side down onto the indirect cooking area of the grill.
    Close the lid, and cook for 3 hours. Monitor your grill temperature throughout the cooking process.
  • After 3 hours, wrap the ribs in foil, and place back on the grill for 2 hours.
    Unwrap the ribs, and baste with the chutney sauce every 15 minutes until reach an internal temperature of 185 degrees F.
  • Remove ribs from grill and place them onto a large cutting board. Tent with foil and let them rest for 30 minutes.
    Carve into individual ribs, garnish with cilantro, and serve.


Calories: 300kcal | Carbohydrates: 15g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 578mg | Potassium: 101mg | Fiber: 1g | Sugar: 14g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg