Tandoori spareribs from The Great Ribs Book by Hugh Carpenter and Teri Sandison

  • green onions
  • cilantro
  • cinnamon sticks
  • coriander seeds
  • garlic
  • fresh ginger
  • honey
  • mace
  • oranges
  • turmeric
  • black peppercorns
  • yogurt
  • cumin seeds
  • pork spareribs
  • dried red chiles
  • cardamom pods
  • EYB Comments

    Ribs marinate up to 8 hours.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Ribs marinate up to 8 hours.

  • nicolepellegrini on May 01, 2017

    Recipe instructions also include mustard seeds in marinade prep, even though not listed in ingredients. This was excellent; I wasn't sure how a tandoori marinade would work on pork ribs but the end result was delicious (and spicy!) The yogurt really helps keep the meat tender. I will definitely make this again.

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