Ingredients

2 tsp garlic granules

2 tsp onion granules

1 tbsp paprika

1 tsp ground turmeric

2 tsp ground fennel

1 tsp caster sugar

2 pork rib racks (about 500g each)

3 tbsp yellow American-style mustard

3 tbsp tamarind paste

3 tbsp light brown soft sugar

4 tbsp soy sauce

2 tbsp tomato ketchup

1 tbsp sriracha

75g salted butter

30g coriander, finely chopped

10 mint leaves

2 garlic cloves, crushed

2cm piece of ginger, peeled and grated

2 tbsp Greek-style yogurt

2 tbsp olive oil

1 lime, zested and juiced

1 green chilli (optional)

Instructions

Step 1: Combine the garlic granules, onion granules, paprika, ground turmeric, ground fennel, caster sugar, and 1 tsp fine sea salt in a bowl to create the spice rub.

Step 2: Preheat the oven to 160°C (140°C fan)/gas mark 3. Turn the ribs so the bones face upwards and bend the racks slightly in the middle. Peel off the sinew or membrane from the underside of the ribs to prevent toughness during cooking.

Step 3: Spread the yellow mustard evenly over the ribs to act as a binder. Sprinkle the spice rub on top and gently pat it in without rubbing to ensure an even coating.

Step 4: Pour 100ml of water into a large roasting tin and place the ribs on top. Cover with foil and cook in the oven for 2 to 3 hours until the ribs are tender.

Step 5: Meanwhile, make the tamarind glaze by combining tamarind paste, brown sugar, soy sauce, tomato ketchup, sriracha, and butter in a saucepan. Simmer over medium heat until the mixture thickens and becomes sticky. Stir well and set aside.

Step 6: For the green chutney, blend coriander, mint, garlic, ginger, Greek yogurt, olive oil, lime zest, lime juice, green chilli (if using), and ½ tsp salt until smooth and runny.

Step 7: Heat your barbecue to high heat or until the coals are white-hot and flames have died down. Place a sheet of foil over the grill and brush a layer of tamarind glaze onto the ribs.

Step 8: Grill the ribs on the foil, brushing frequently with the remaining glaze, until sticky and caramelised. Remove from the heat and let rest for a few minutes.

Step 9: Cut the ribs into individual pieces and drizzle with the green chutney before serving.

Tips & Variations

Removing the sinew from the ribs helps keep them tender by preventing them from tightening up during cooking.

Adjust the amount of sriracha and green chilli to control the spice level to your preference.

For a smoky flavor, finish the ribs over charcoal rather than a gas grill.

You can substitute Greek yogurt with sour cream in the chutney for a different tanginess.

FAQs

Can I cook the ribs entirely in the oven without grilling?

Yes, you can cook the ribs in the oven until tender and then increase the oven temperature or use the broiler to caramelise the glaze. Grilling adds a smoky depth but is not essential.

What does removing the sinew from pork ribs do?

Removing the sinew (membrane) prevents the ribs from tightening and becoming tough during cooking. It helps the meat stay tender and allows flavors to penetrate better.