Ribs Tandoori

Name: Ribs Tandoori
Cook time: 35 min
Total time: 35 min
Yield: 7
Ingredients: 1.5 kg (10-12 pieces) Meat ribs (no spare ribs or thick ribs); 1 (25 g) Bag fine composition for chicken Tandoori, Indian style; 150 g Whole milk yoghurt; 11/2 TSP Sugar; 90 g Herb Butter; 3 thin, large flat breads (approx. 80 g each); 7-10 Tbsp Aluminium foil

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 7

1.5 kg (10-12 pieces) Meat ribs (no spare ribs or thick ribs)
1 (25 g) Bag fine composition for chicken Tandoori, Indian style
150 g Whole milk yoghurt
11/2 TSP Sugar
90 g Herb Butter
3 thin, large flat breads (approx. 80 g each)
7-10 Tbsp Aluminium foil

Directions

1
Wash the ribs, dab dry and place them on the preheated grill (preferably on a grill tray or oiled aluminium foil). Grill the ribs for about 25 minutes, turning them over. In the meantime, mix tandoori seasoning, yoghurt and sugar.
2
Warm the herb butter. Cut flat breads into approx. 6 corners each and spread with the liquid butter. After approx. 25 minutes, spread the ribs with the tandoori paste and grill for approx. 5 minutes while turning.
3
At the same time, place the flat cakes on the grill (aluminium foil) and roast them until golden brown and crispy. Apricot or mango chutney tastes good with it.