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Tandoori Pork Ribs

Tandoori Pork Ribs

By Mandy Tanner

Inspired by tandoori flavors, these dry-rubbed ribs are smoked traditionally using the 3-2-1 method. Though this homemade spice tastes fresh and intriguing, you’re welcome to experiment with a purchased tandoori spice mix. Delicious as is, the tandoori pork ribs would also be tasty glazed with some Traeger Apricot BBQ Sauce.

Prep Time

15 Min

Cook Time

6 Hr

Pellets

Apple

Ingredients

This recipe serves:

4

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Units of Measurement:
Spice Rub
1 Tablespoon ground coriander
1 Tablespoon paprika
2 Teaspoon ground ginger
2 Teaspoon ground turmeric
1 Teaspoon garlic powder
1 Teaspoon freshly ground black pepper
1 Teaspoon ground cumin
1/2 Teaspoon ground cinnamon
1/2 Teaspoon ground cloves
Ribs
2 Rack baby back pork ribs
1 Teaspoon kosher salt
main
1/2 Cup apple juice, divided

Steps

  • 1

    When ready to cook, preheat the Traeger with the lid closed to225°F; this should take about 15 minutes.

    225 ˚F / 107 ˚C

  • 2

    Prepare the Tandoori spice rub: In a small bowl, combine the coriander, paprika, ginger, turmeric, garlic powder, black pepper, cumin, cinnamon, and cloves.

  • 3

    Place the racks on a work surface, bone-side-up. If the butcher hasn’t already done so, remove the membrane on the back side. Season the bone side first with kosher salt, then the tandoori spice rub. Flip the racks over and season the meat side with kosher salt and the tandoori spice rub.

  • 4

    Place the ribs bone-side-down directly on the grill grates, close the lid, and smoke for 3 hours.

    225 ˚F / 107 ˚C

    03:00

  • 5

    Remove the ribs from the grill, and increase the grill temperature to 250°F. Tear off 2 sheets of heavy-duty foil, longer than the length of the racks of ribs. Place the ribs, meat side down on a sheet of foil. Bring the center of the long side together, then fold over towards the bones a few times to wrap tightly. Fold one of the ends towards the ribs the same way, then pour in half of the apple juice, and then fold the remaining side to seal in the juice. Repeat with the remaining rack of ribs.

    250 ˚F / 121 ˚C

  • 6

    Place the ribs, meat-side-down in the foil, directly on the grill grates. Cook for 1½-2 hours, until the ribs are tender when pierced with a probe or tip of a knife.

    250 ˚F / 121 ˚C

    01:30

  • 7

    Remove the ribs from the grill, using caution to avoid spilling any hot liquid. Remove the ribs from the foil. Place the ribs, bone-side-down, directly on the grill grates and cook for 20-30 minutes, until the meat has pulled away from the bone and internal temp is about 200°F. If you like, glaze with some Traeger Apricot BBQ Sauce. Enjoy!

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