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two tikka masala pork ribs crossed over each other with plate of pork ribs in the back

Tikka Masala Pork Ribs

These juicy Tikka Masala Pork Ribs are made with baby back ribs in a spicy, tangy, lip-smacking tasty tikka masala sauce! They’re extremely easy to make, a great appetizer for game day, and perfect for summer entertaining! They’re also naturally gluten-free and super deeee-lish!

Scale

Ingredients

For Garnish:

To Serve:

Instructions

  1. Clean the ribs and trim off any excess fat if needed. Pat-dry with paper towels. Then cut tiny slits in the meat part of the ribs and place them in a large dish (you may need to use two dishes if you don’t have one that is large enough to hold all the rib pieces).
  2. Combine the garlic, ginger, red & green chilies, Greek yogurt, black pepper, kosher salt, garam masala, ground cayenne (or Kashmiri red chili powder), lemon juice, tandoori color powder, and water in a blender jug. Blend until smooth. Reserve about 1 cup of the marinade and cover and refrigerate. (It’s for making the Tikka Masala Dip later.)
  3. Pour the remainder marinade in the blender jug over the ribs, and turn them to coat fully with the marinade on all sides. Cover with cling wrap (or the dish cover) and refrigerate for 5-6 hours, or overnight for maximum flavor and best results.
  4. Remove the ribs from the fridge at least 40 minutes before you plan to cook, and preheat the oven to 200°C/400°. Place a wire rack on top of a baking sheet, then break a large sheet of heavy duty aluminum foil and place it on top of the wire rack.
  5. Lift the ribs from the marinade and line them up flesh side up on the center of the foil. Spoon some of the remaining marinade in the dish over the ribs and spread with a spoon to coat evenly. Then fold all four sides of the foil to cover the ribs and form a “package”.
  6. Place the tray in the oven and cook for 60-70 minutes.
  7. Remove the tray from the oven and carefully open the package using tongs. Use the tongs to transfer the ribs to the wire rack, flesh side facing front. Baste the ribs on the front, top, and back with some of the remaining marinade in the dish. Place the tray back in the oven to cook under the broiler for 5-7 minutes.
  8. Remove the tray from the oven and use tongs to turn over the ribs. Baste them again with the remaining marinade in the dish before placing the tray back into the oven to cook under the broiler for 5-7 minutes or until the ribs are crisp and have charred slightly (or until they have charred to your liking). Discard any remaining marinade in the dish.
  9. While the ribs are in the oven the second time, heat olive oil in a small pan and sauté the reserved 1 cup of marinade for 3-5 minutes to make the Tikka Masala Dip. Once the marinade has thickened and turned into a dark orange color, transfer it to a small serving bowl and set aside.
  10. Remove the tray from the oven once the ribs are done or have crisped up to your liking, and plate them.
  11. To Serve: Garnish with freshly chopped coriander and mint leaves, and serve with the Tikka Masala Dip, lemon wedges, and Cooling Cucumber & Mint Yogurt Dip (if desired).

Notes

  1. Are these gluten-free?: Yes, no adaption is required!
  2. Can I cook the ribs on an outdoor grill: While I’m pretty sure you can grill these on a conventional outdoor grill, I haven’t tried this yet and I don’t have easy access to one. Do share your findings on cook time if you do try cooking them on a grill in the comments section below!
  3. Can I substitute with chicken if I don’t like pork?: Yes! Check out my Oven Grilled Chicken Tikka Drumettes recipe! They’re extremely popular for summertime gatherings and are major crowd-pleasers too!
  4. Feel free to make this milder or hotter according to your preference by reducing or increasing the amount of fresh red and green chilies, as well as the ground cayenne.
  5. For a cooling side dip, serve with Cooling Cucumber & Mint Yogurt Dip.
  6. Oven cook time may vary due to variations in heating abilities in different ovens. But just keep an eye on the ribs while they are under the broiler to ensure that they don’t burn. 😊

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Nutrition

The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.