Masala Ribs

Masala Ribs

Sweet, sour, spicy, salty… these ribs are unctuous and flavourful! Slow cooked slathered in spices, brushed with honey, vinegar and garam masala then back into the oven to become all crispy and caramelized.

Masla Ribs

Masala Ribs

We are still working our way through our pork share we purchased last fall. It has been a rewarding experience with lots of learning along the way. It was challenging at times, knowing that I only had a limited number of cuts to work with. I was scared of cooking something wrong, screwing it up, not doing the animal justice. These ribs were one of those items. We only had a few packs of spare ribs so I did some research and even tested the recipe on some lamb ribs I picked up at the farmers market… whether you use lamb ribs or pork spare ribs these turn out incredibly delicious!

Masala Ribs

Now that we are in the middle of summer, turning on the oven probably sounds like the worst idea ever. Especially since our apartment is pretty much a green house with our big sunny windows. But, a little extra heat from the oven was worth it, because these are really that good! Serve them up with my indian spiced potato salad and call it a day!

Masala Ribs

Masala Ribs

serves: 2 people


  • 1 1/2 lbs. (544g) Pork spare ribs (Lamb ribs also work really well in this)
  • 2 tsp. Garam masala
  • 1/2 tsp. Paprika
  • 1/4 tsp. Cayenne
  • 1/2 tsp. Cumin (ground)
  • 1/2 tsp. Black pepper (ground
  • 1/4 tsp. Salt
  • 1 Tbsp. Apple cider vinegar
  • 1 Tbsp. Honey
  • 2 tsp. Garam masala
  • coarse sea salt

Preheat oven to 300°F.

Combine spices (garam masala, cayenne, cumin, black pepper and salt) in a small bowl. Rub all over ribs and place on parchment lined rimmed baking tray. Cover tightly with foil and bake for 2 hours.

Remove ribs from oven and turn heat up to 425°F.

Stir apple cider vinegar, honey and 2 teaspoons garam masala together. Remove foil from ribs and brush them with the vinegar honey mixture. Bake for 10-15 minutes to caramelize. Sprinkle with coarse sea salt and let cool slightly, 5-10 minutes. Slice and serve!

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