5-Ingredient Tandoori-Maple Sticky Ribs Recipe
This recipe is inspired by the intermingling of the rustic, bold flavors of Indian Tandoori with the sweet and subtly complex profile of Canadian Maple syrup. It's as if a wandering chef from Punjab found himself in a quaint town in Quebec, decided to host a feast, and created a tantalizing fusion that celebrated the culinary identities of both regions. This celestial blend of flavors was so loved, it quickly gained a reputation for being otherworldly.
Ingredients:
2 racks of baby back ribs
½ cup Tandoori paste
¾ cup pure Maple syrup
1 tsp smoked paprika
Salt to taste
Preparation Steps:
Preheat your oven to 275°F (135°C).
Clean the ribs and pat dry. Season both sides with a little salt and the smoked paprika.
Rub the tandoori paste evenly onto the ribs, ensuring they are fully coated. Let the ribs marinate for a minimum of 2 hours, but overnight is best for deeper flavors.
Arrange the ribs on a baking tray lined with foil, bone side down. Cover the tray tightly with another piece of foil.
Bake the ribs in the preheated oven for about 2.5 to 3 hours until they are tender.
In the meantime, heat the maple syrup in a saucepan over low heat until it thickens slightly to create a glaze.
After the ribs are done, remove from the oven and increase the oven temperature to 450°F (232°C).
Uncover the ribs and brush the thickened maple syrup generously over them.
Return the ribs to the oven and bake uncovered for about 10 minutes, or until the glaze is bubbling and starting to char.
Remove from the oven and let it rest for a few minutes before serving.
Chef's Tips:
For an added smoky flavor, add a teaspoon of liquid smoke to your maple glaze.
If you want a spicier kick, add a bit of cayenne pepper to your tandoori paste.
Serve with a side of cooling cucumber yogurt dip or raita to balance the heat of the tandoori and the sweetness of the maple.
Drink Pairing: A chilled glass of Riesling would pair nicely, as it complements the sweetness of the maple and contrasts the spicy tandoori. For a non-alcoholic option, try a cooling mint or cucumber infused water.
Cooking Time & Servings: Preparation Time: 15 minutes (not including marination time) Cooking Time: About 3 hours Serves: 4 people
