I discovered this curry spice blend while making Country Captain Chicken. I knew it was good on poultry since that chicken was delicious, and I also used it on a simple roasted boneless turkey breast. But, I was interested to see how it did on pork. What yummier way to enjoy ribs than with an Indian spice twist? The curry rub is a Bobby Flay recipe, so it already has a twist: southwestern flavors. I love the play of floral spices, smoky heat, and fragrant exotics. I'll be making this rib dish over and over again.
NOTE: This curry mix recipe makes a good amount-plenty to make several recipes worth of meals. Feel free to double or triple the amount of ribs without having to make a double batch of the curry mix.
Curry Spiced Ribs
- 1 rack of babyback ribs
- kosher salt
- 3 tablespoons ancho chili powder
- 3 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons ground fennel
- 2 teaspoons ground turmeric
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cloves
- 1 teaspoon ground chili de arbol
- 1 teaspoon ground black pepper
Preheat oven to 300 F. Mix "curry mix" spices together and set aside. Rinse and dry the rack of ribs. Remove silver skin from the bottom of the rack. This will help the spices penetrate the meat. With your hands, firmly grasp one end of the silver skin and pull, it should pull off in one piece). Cut the ribs into 4 or 5 sections (2-3 ribs per section), and place on a sheet pan lined with aluminum foil.
Salt both sides of the ribs. Liberally dust both sides of the ribs with the curry mix. Rub the salt and curry mix into to the meat. Using another piece of aluminum foil, make a sealed packet for the ribs to cook in. Cook for 2 hours.
Remove from oven and open foil packet. Let meat rest for 15 minutes. At this point you can either throw the ribs on the grill, or under the broiler to crisp up. You can also eat immediately.