Restaurant-Style Tandoori Mutton Ribs Recipe (Oven or Grill)
If you've ever sunk your teeth into tender, spicy, fall-off-the-bone Tandoori Mutton Ribs at a restaurant and thought, “I wish I could make this at home…” — good news! This recipe brings that restaurant magic right to your kitchen using simple techniques, an authentic spice blend, and either an oven or grill.
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| Grill or Bake These Tandoori Mutton Ribs – Smoky Flavor, Tender Meat, Pure Bliss! |
No tandoor? No worries! All you need is good marination, heat, and a little patience. And maybe some napkins for all that juicy goodness.
⭐ What Are Tandoori Mutton Ribs?
Tandoori Mutton Ribs are a North Indian delicacy made by marinating goat ribs in a yogurt-based, spice-heavy mix, then grilling or roasting until charred and smoky. Traditionally cooked in a tandoor (clay oven), these ribs are full of flavor, crisp on the outside, and juicy on the inside.
🛒 Ingredients You'll Need
✅ For the Ribs:
- 500g mutton ribs (cleaned and trimmed)
- 1 tbsp lemon juice
- Salt to taste
✅ First Marination:
- 1 tbsp ginger garlic paste
- 1 tsp Kashmiri red chili powder
- Salt – to taste
- 1 tbsp lemon juice
✅ Second Marination:
- ½ cup thick hung curd (yogurt)
- 1 tbsp roasted gram flour (besan)
- 1 tsp garam masala
- 1 tsp cumin powder
- ½ tsp turmeric
- 1 tsp coriander powder
- 1 tsp black pepper
- 1 tsp Kashmiri red chili powder (for color)
- 1 tbsp oil
- 1 tsp kasuri methi (crushed dry fenugreek)
- Optional: red food color (restaurant-style red hue)
🧂 Pro Tip:
Marinate for at least 8 hours or overnight for best results. You’re not just flavoring the surface—you’re flavor-packing the soul of that rib!
🔥 Step-by-Step Instructions
🍋 Step 1: Clean and Prep the Ribs
- Wash and pat dry the ribs.
- Apply lemon juice and a little salt, rub well, and set aside for 10 minutes.
🔁 Step 2: First Marination
- In a bowl, mix ribs with ginger garlic paste, lemon juice, chili powder, and salt.
- Let it rest for 30 minutes.
🧴 Step 3: Second Marination
- Combine all ingredients under “Second Marination” in a bowl.
- Coat the ribs thoroughly. Cover and refrigerate overnight (minimum 6 hours).
🔥 Step 4: Cooking Methods
🔥 Option A: Oven
- Preheat oven to 220°C (428°F).
- Place ribs on a wire rack with a tray underneath (to catch drips).
- Roast for 25–30 minutes, flipping halfway.
- Broil for an extra 3–5 minutes at the end for that smoky char.
🔥 Option B: Grill
- Fire up your grill, brush with oil.
- Grill on medium-high heat until cooked, 15–20 minutes, flipping occasionally.
🧈 Optional Finishing:
Brush with melted butter + chaat masala before serving. Trust me, it’s the final “restaurant touch.”
🍽️ Serving Suggestions
- Mint chutney & lemon wedges
- Pickled onions
- Butter naan or roomali roti
- A cold lassi or chilled beer if you’re in the mood
🧠 Pro Tips from the Chef's Notebook
- Use Hung Curd: Regular yogurt makes the marination watery.
- Don’t skip the besan: It helps the marinade stick and gives a nutty flavor.
- Smoke trick: For extra restaurant-style smoky flavor, place a small bowl of hot charcoal inside the ribs tray, add a drop of ghee, and cover for 2–3 mins.
🙋♂️ FAQs
❓ Can I use lamb ribs instead of goat?
Yes! Lamb ribs have more fat, so adjust roasting time accordingly.
❓ Can I make this without an oven or grill?
Use a nonstick pan on low heat with a lid. Cook covered, flip, and crisp without overcooking.
❓ Is food coloring necessary?
Not at all. Kashmiri chili powder already gives a great red hue.
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