Punjabi-style Tangy Spare Ribs

Ingredients

In this Punjabi adaptation of Sweet and Sour Spare Ribs, we replace the traditional Chinese ingredients like soy sauce and vinegar with Punjabi spices and tamarind. The ribs are marinated in a mixture of yogurt, ginger, garlic, cumin, coriander, and tamarind paste, which gives them a distinct tangy flavor. The cooking method is also adapted to Punjabi cuisine, with the option to cook the ribs in a tandoor or oven for a smoky taste. We alse have the original recipe for Sweet and Sour Spare Ribs, so you can check it out.

• 1 kg (2.2 lbs) spare ribs 1 kg (2.2 lbs) spare ribs
• 1 cup (240 ml) plain yogurt 1 cup (240 ml) plain yogurt
• 2 tablespoons ginger paste 2 tablespoons ginger paste
• 2 tablespoons garlic paste 2 tablespoons garlic paste
• 1 tablespoon cumin powder 1 tablespoon cumin powder
• 1 tablespoon coriander powder 1 tablespoon coriander powder
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the yogurt, ginger paste, garlic paste, cumin powder, coriander powder, tamarind paste, red chili powder, turmeric powder, and salt.
2. 2.
   Add the spare ribs to the marinade and mix well, ensuring the ribs are coated evenly. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the tandoor or oven to 180°C (350°F).
4. 4.
   If using a tandoor, thread the marinated ribs onto skewers and cook for 20-25 minutes, turning occasionally, until the ribs are cooked through and slightly charred.
5. 5.
   If using an oven, place the marinated ribs on a baking tray lined with foil and bake for 40-45 minutes, or until the ribs are cooked through and slightly caramelized.
6. 6.
   Remove the ribs from the tandoor or oven and let them rest for a few minutes. Garnish with fresh coriander leaves.
7. 7.
   Serve the Punjabi-style Tangy Spare Ribs hot with naan bread or rice.

Treat your ingredients with care...

• Tamarind paste — If you can't find tamarind paste, you can substitute it with lemon juice for a tangy flavor.

Tips & Tricks

• For an extra smoky flavor, you can add a small piece of charcoal to the marinade and heat it until it starts to smoke. Remove the charcoal before marinating the ribs.
• If you prefer spicier ribs, increase the amount of red chili powder according to your taste.
• To achieve a more caramelized finish, brush the ribs with a mixture of honey and lemon juice before grilling or baking.

Serving advice

Serve the Punjabi-style Tangy Spare Ribs as a main course dish with naan bread or steamed rice. Accompany it with a fresh cucumber and mint raita to balance the flavors.

Presentation advice

Arrange the Punjabi-style Tangy Spare Ribs on a platter, garnish with fresh coriander leaves, and serve with a wedge of lemon for an attractive presentation.