Indian-Spiced Ribs Recipe

Name: Indian-Spiced Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon plus 1 teaspoon coriander seeds; 1 tablespoon plus 1 teaspoon cumin seeds; 2 teaspoons yellow mustard seeds; 2 cardamom pods, seeds removed; 1 cinnamon stick; 1 teaspoon turmeric; 1 teaspoon cayenne pepper; Four 1-pound racks of baby back ribs; 1 tablespoon plus 1 teaspoon vegetable oil; Salt and freshly ground black pepper; 6 large garlic cloves, minced; 1/2 cup minced onion

Servings: persons

1 tablespoon plus 1 teaspoon coriander seeds
1 tablespoon plus 1 teaspoon cumin seeds
2 teaspoons yellow mustard seeds
2 cardamom pods, seeds removed
1 cinnamon stick
1 teaspoon turmeric
1 teaspoon cayenne pepper
Four 1-pound racks of baby back ribs
1 tablespoon plus 1 teaspoon vegetable oil
Salt and freshly ground black pepper
6 large garlic cloves, minced
1/2 cup minced onion

1
Preheat the oven to 350u00b0. In a medium skillet, combine the coriander, cumin, mustard and cardamom seeds and the cinnamon. Toast the spices over low heat until fragrant and starting to brown, about 1 minute. Transfer to a plate and let cool, then grind to a powder in a mortar or spice mill. Put the powder in a small bowl and stir in the turmeric and cayenne.
2
Put the rib racks on 2 large rimmed baking sheets, meaty side up. Rub the top of each rack with 1 teaspoon of the oil and season with salt and pepper. Spread the minced garlic and then the onion evenly on top. Sprinkle the racks with all but 2 teaspoons of the spice mixture. Roast the ribs for about 30 minutes, or until they start to brown.
3
Raise the oven temperature to 400u00b0 and sprinkle the racks with the reserved 2 teaspoons of spice mixture. Roast the ribs for about 30 minutes longer, or until the meat is tender. Cut the racks in between the ribs and serve hot or at room temperature.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon plus 1 teaspoon coriander seeds, 1 tablespoon plus 1 teaspoon cumin seeds, 2 teaspoons yellow mustard seeds, 2 cardamom pods, seeds removed, and more.

Yes, Indian-Spiced Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Indian-Spiced Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions