We love ribs in our house. Well to be honest the little one isn’t a huge fan, yet, but my husband and I adore ribs. Most of the time I do them with a tangy barbeque sauce or do a sweet and tangy Korean style rib but I’m always up for trying something new. This month my Patak’s challenge was to incorporate Madras Curry Paste or Madras Sauce into a grilling recipe. I ran through the possible options in my head and quickly decided that ribs would be an interesting and tasty choice. Typically Madras is used with red meat or lamb and my idea was to use beef short ribs in my recipe. However, for some odd reason I wasn’t able to find any short ribs at the couple of grocery stores I stopped at so I decided to try pork instead. They turned out amazing. The combination of pork ribs and Madras Curry Paste is unlike anything I’ve ever had. Madras tends to be a little on the hot side but I mixed it heavily with creamy greek yogurt to cut the heat. This dish was so easy to make and was a really refreshing change to the sweeter, saucy ribs that I normally make. They will definitely be added to our summer grilling recipe rotation.
Grilled Madras Curry Ribs
- 1 rack of pork back or side ribs (or 6-8 beef short ribs)
- 1 cup of plain greek yogurt
- 1 tablespoon of Patak’s Madras Curry Paste
- 1 tablespoon of olive or vegetable oil
- 1 tablespoon of lemon juice
Heat grill to medium high.
Mix the yogurt, Madras Curry Paste, oil and lemon juice together in a small bowl.
Spoon the mixture over the ribs. Cover and let sit in the fridge for at least 1/2 hour.
Place on the ribs on the grill and cook for about 5 minutes on each side (depending on the thickness of your ribs) or until cooked all the way through.
I am part of the Patak’s Canada ambassador program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.