Butter Curry Pork ribs

I love curry so much and cook it often. Traditionally with chicken. But I wondered why no one mixed barbecue with curry?
What if I made curry pork ribs. I took 2 baby back ribs and made a delicious curry. This dish is going to make you smile. That’s a promise.

Prep Time 2 hrs 30 mins
Cook Time 5 hrs
Course Main Course
Cuisine Curry, Indian
Servings 4 poeple
Calories 600 kcal


  • 2 pieces baby back ribs

For the marinade

  • 100 grams Garlic paste
  • 50 grams Ginger paste
  • 3 tbsp Chilli powder
  • 2 tbsp Table salt

For the curry paste

  • 1 tbsp Vegetable oil
  • 50 grams Butter
  • 3 tbsp Garlic paste
  • 200 grams Chopped onions
  • 1 kg Sliced tomatoes
  • 100 grams Cashuew nuts
  • 2 tbsp garam masala
  • 2 tbsp Sugar
  • 4 tbsp Vinegar
  • 200 grams Butter
  • 1 tbsp Salt
  • 2 tsp Chilli powder


  • Prepare the ribs by taking of the membrane. Stick a dull dinner knife between the bone and the membrane. Pull it up so you can stick a finger underneath. Now pull off the membrane while holding down the ribs.
  • Mix the ingredients for the marinade and pour it over the ribs. Make sure the meat is covered on all sides and let it marinate for at least 2 hours in the fridge.
  • Start up your smoker with a temperature of 120°C/248°F. Put the ribs on and close the lid. Let them sit for 3 to 4 hours till they pick up a nice smoke colour and the marinade formed a crust.
  • In the meanwhile, you can make the curry paste. Put a pan on the fire on low heat. Pour in the oil and 30 grams of butter. Add the garlic paste and the chopped onions. Cook it until the garlic turns soft and glacy.
  • Put in the sliced tomatoes and bring them to a simmer. Let this cook until the tomatoes are boiled down.
  • Add the cashew nuts, garam masala, sugar, vinegar, chilli powder, salt and butter. Stir it and let it simmer down to a rough curry paste. If you want the paste to be smoother you can put it through a blender.
  • Cut the ribs into smaller parts and put them in the curry paste. Let this cook a little longer so the flavours can combine. Ad a little thick cream before you serve.



Calories: 600kcalCarbohydrates: 23gProtein: 4gFat: 56gSaturated Fat: 33gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 135mgSodium: 2299mgPotassium: 302mgFiber: 4gSugar: 7gVitamin A: 3671IUVitamin C: 11mgCalcium: 107mgIron: 2mg
Keyword Curry, Pork, Ribs
Tried this recipe?Let us know how it was!



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