• 900–1000g Baby Back Ribs/ 1 rack (about 10 – 13 pieces) – cleaned and pat dried with paper towels (Pro tip: get your butcher to remove the white membrane under the ribs and cut the rack up into individual rib pieces for easier serving.)
• 7 Garlic gloves – peeled, roughly chopped
• 1.5 inch knob of Ginger – peeled, roughly chopped
• 5–8 Red Chilies, to taste – destemmed, roughly chopped
  1-3 Green Chilies, to taste – destemmed, roughly chopped
• 10 TBLS (a little less than 2/3 cup) Greek Yogurt (or use Greek style yogurt)
• 1/4 TSP coarse ground Black Pepper, to taste
• 1.5 TSP Kosher Salt, to taste 
• 2 TSP Garam Masala (store-bought is fine, but homemade tastes so much better! Check out my easy homemade garam masala recipe.)
• ½ – 1.5 TSP ground Cayenne or Kashmiri Red Chili Powder, to taste
• 2 TBLS freshly squeezed Lemon juice
• ½ TSP Red-Orange Food Coloring Powder (or 1–2 drops of red/orange liquid food coloring)
• 6 TBLS Water
• 1 TBLS Canola Oil (or any other cooking oil)

For Garnish:

• 1–2 TBLS chopped fresh Coriander (Cilantro)
• 1–2 TSP chopped fresh Mint Leaves

To Serve:

• Tikka Masala Dip
• Lemon wedges (optional)
• Cooling Cucumber & Mint Yogurt Dip (optional – get the recipe here!)