Indian Curry‑Infused Teriyaki Ribs

Ingredients

• 1.5 kg Pork spare ribs
• 2 tbsp Garam masala
• 3 tbsp Low‑carb tamarind concentrate
• 4 tbsp Soy sauce (gluten‑free if needed)
• 2 tbsp Olive oil
• 1 tbsp Fresh ginger, grated
• 3 cloves Garlic cloves, minced
• 1 tsp Ground cumin
• 1 tsp Salt
• ½ tsp Black pepper

Instructions

1. 1

   1. In a large bowl combine garam masala, low‑carb tamarind concentrate, soy sauce, olive oil, grated ginger, minced garlic, ground cumin, salt, and black pepper to form a smooth marinade.

2. 2

   2. Pat the pork spare ribs dry, then rub the marinade all over the ribs, ensuring both sides are coated. Cover and refrigerate for at least 30 minutes (or up to 4 hours) while you finish prep work.

3. 3

   3. Preheat the oven to 150 °C (300 °F). Place the marinated ribs on a wire rack set over a rimmed baking sheet, reserve any remaining marinade.

4. 4

   4. Roast the ribs for 90 minutes, basting with the reserved marinade every 30 minutes, until the meat is tender and the surface is sticky.

5. 5

   5. Increase the oven temperature to 220 °C (425 °F) and roast for an additional 20 minutes to caramelize the glaze, watching closely to avoid burning.

6. 6

   6. Remove the ribs, let rest 5 minutes, then slice between the bones and serve.