Indian · Dinner
Grilled Pork Ribs Punjabi Style
Bone-in pork ribs marinated in yogurt, ginger-garlic paste, garam masala and chili, then grilled over high heat until charred at the edges and smoky throughout. Finished with lemon juice and fresh cilantro, this Punjabi-style tandoori-inflected grill delivers deep spice, tang and char, served alongside sliced onion.
$6
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
536Calories
47.5gProtein
34.3gFat
9.1gCarbs
3.5gSugar
1.9gFiber
822mgSodium
255mgChol
12.1gSat Fat
680mgPotassium
130mgCalcium
3.3mgIron
1.1mcgVitamin B12
10mgVitamin C
gluten-free
protein-rich
low-carb
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Pat ribs dry. Mix yogurt, ginger-garlic paste, garam masala, chili powder, turmeric, cumin, lemon juice, mustard oil and salt into a smooth marinade.
2
Marinate
Rub the marinade thoroughly over the ribs, cover and refrigerate for 2 hours.
3
Grill
Place ribs on a preheated high-heat grill (220C/425F) and cook 8 minutes per side until edges char and meat pulls back from bone.
4
Finish
Move to indirect medium heat and cook 4 more minutes until the thickest part is opaque.
5
Plate
Transfer ribs to a plate. Finely chop the green chili and cilantro, thinly slice the onion, scatter over the ribs and serve with a lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g, bone-in pork ribs
- 1/2 cup120g plain yogurt
- 2 tbsp36g ginger-garlic paste
- 2 tsp2 tsp garam masala
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp turmeric-ground
- 2 tsp2 tsp cumin-ground
- 2 tbsp30ml lemon juice
- 2 tsp10ml mustard oil
- 1 tsp1 tsp salt
- 22 green chili
- 2 tbsp2 tbsp cilantro
- 11 onion
