These mouthwatering Sri Lankan BBQ Ribs are marinated and cooked low and slow, then coated in a sweet barbecue sauce made from tomato and mango chutney. The flavors are subtly smoky and aromatic.

About Sri-Lankan Cuisine

Sri Lanka is a country situated on the southern tip of the Indian subcontinent. Their cuisine is similar to that of other South Asian countries, consisting of various curries and rice dishes. It stands apart in a few ways. Sri Lankan cuisine emphasizes ingredients like coconut and fruits, similar to South Indian cooking. You’ll find flavorful seafood curries in the island’s coastal regions, but more meat-based dishes are available inland, including chicken, lamb, and pork.
This recipe is unique, as most South Asian regions do not consume pork, except for a few states bordering China, Goa on the southwestern coast of India, and scattered areas in Southern India.
Sri Lankans living on an island port were exposed to a variety of new world foods, readily incorporating tomatoes and adapting Portuguese, Dutch, and Southeast Asian dishes to suit the Sri Lankan palate.

About This Recipe

This Sri Lankan BBQ Ribs recipe is inspired by the flavor profiles used in stews and grilled meats but adapted for low-and-slow BBQ ribs. This recipe requires a short marinating time, a fruit and tomato-based sauce, and 1 rack of pork spare ribs.

Wood Suggestions

Use a mild fruit wood, such as apple or peach, for this recipe. For moderate smokiness, use maple or cherry wood. Avoid using mesquite or hickory, as they will clash with the flavor profile. 

Sri Lankan BBQ Rib Ingredients

• Pork spare ribs: about 3-3 1/2 pounds
• Fresh lime juice
• Fresh ginger
• Turmeric
• Dried red chilis: Substitute with 3/4 teaspoon red chili flakes, such as Arbol chilies or Asian dried chilies.
• Tomato paste
• Sweet mango chutney
• Dark brown sugar: you can also use jaggery or coconut palm sugar for a more authentic flavor.
• Soy sauce (or a gluten-free alternative)
• Unsalted butter
• Worcestershire sauce
• Fresh garlic
• Salt and black pepper
• Cilantro (optional garnish)

Marinating the Ribs

• Rehydrate red chilis in hot water for 15 minutes. After they have plumped up, remove chilis, save 2 tablespoons of the water, and discard the rest.
• Blend ingredients: Place the chilies and other marinade ingredients into a blender or small food processor. Pulse the mixture until smooth. Add 1-2 tablespoons of the reserved pepper water to the mixture to thin it out. It should be smooth and paste-like.
• Prep the ribs: Remove the membrane from the back of the ribs and pat the ribs dry with paper towels.
• Marinate the ribs: Set ribs, bone side down, in a glass baking dish, and apply marinade over the meat portion of the ribs. Cover with plastic wrap and place it into the refrigerator for 4-6 hours.

Making the BBQ sauce 

• Make the sauce: Simmer all ingredients, except butter, over medium heat for 2 minutes, stirring often. Add 1-2 tablespoons more water if the sauce becomes too thick. Reduce the heat to low and simmer for an additional 5 minutes.
• Stir in butter and keep warm: Remove from heat and stir in butter. Cover the pot and keep the sauce warm until you’re ready to use it. Rewarm over medium heat for 1-2 minutes if needed.

Grilling Sri Lankan BBQ Ribs

• Indirect grilling: Prepare the grill for an indirect cooking temperature of 250°F. Have a reliable meat thermometer nearby. You’ll need it!
• Bring ribs up to temp: Remove the ribs from the refrigerator for at least 20-30 minutes before placing them on the grill.
• Grill the ribs: Set the ribs bone-side down onto the indirect cooking area of your grill. Close the lid, and cook for 3 hours. Monitor your grill temperature throughout the cooking process.
• Wrap the ribs: After 3 hours, wrap the ribs in pink butcher paper and return them to the grill for an additional 2 hours.
• Apply BBQ sauce: Unwrap the ribs and baste them with the chutney sauce every 15 minutes until they reach an internal temperature of 190°F to 195°F.
• Remove and Rest: Remove ribs from the grill and place them onto a large cutting board. Tent with foil and let them rest for 30 minutes. 
• Serving: Carve into individual ribs, garnish with cilantro and sliced chilies, and serve.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze in vacuum-sealed bags for 6-8 weeks.

Like this recipe? Try these too!

• Grilled Masala Chicken Breasts
• Indian Spiced Pork Chops
• How to Make BBQ Ribs on a Charcoal Grill
• How to Make BBQ Ribs on a Gas Grill

Print

Sri Lankan BBQ Ribs

These mouthwatering Sri Lankan BBQ Ribs are marinated and cooked low and slow, then coated in a sweet barbecue sauce made from tomato and mango chutney.

Course Main Dish

Cuisine Indian

Keyword grilled ribs, pork ribs, South Asian recipes

Prep Time 20 minutes minutes

Cook Time 6 hours hours

Marinating Time 2 hours hours

Total Time 6 hours hours 20 minutes minutes

Servings 4 servings

Calories 384kcal

Author Sabrina Baksh

Ingredients

• 1 rack pork spare ribs about 3-3 1/2 pounds
• a handful of cilantro, chopped (optional garnish)

Marinade:

• 1/4 cup fresh lime juice
• 1 tablespoon grated ginger
• 3 cloves garlic, peeled
• 1 teaspoons salt
• 1 teaspoon black pepper use less if preferred
• 1/4 teaspoon turmeric
• 2 dried red chilies rehydrated

BBQ sauce:

• 4 ounces tomato paste
• 1/2 cup sweet mango chutney
• 2 tablespoons dark brown sugar or coconut sugar
• 2 tablespoon water use more if needed
• 1 1/2 teaspoons soy sauce (or gluten-free alternative)
• 1 teaspoon Worcestershire sauce
• 1 tablespoon unsalted butter
• 1 teaspoon grated fresh ginger
• 1/4 teaspoon onion powder

Instructions

• Rehydrate red chilis in hot water for 15 minutes. After they have plumped up, remove chilis, save 2 tablespoons of the water, and discard the rest.
• Place the chilies and other marinade ingredients into a blender or small food processor. Pulse the mixture until smooth. Add 1-2 tablespoons of the reserved pepper water to the mixture to thin it out. It should be smooth and paste-like.
• Remove the membrane from the back of the ribs and pat the ribs dry with paper towels.
• Set the ribs, bone side down, in a glass baking dish and apply the marinade evenly over the meat portion of the ribs. Cover with plastic wrap and place it into the refrigerator for 4-6 hours.
• Simmer all ingredients, except butter, over medium heat for 2 minutes, stirring often. Add 1-2 tablespoons more water if the sauce becomes too thick. Reduce the heat to low and simmer for an additional 5 minutes.
• Remove from heat and stir in butter. Cover the pot and keep the sauce warm until you’re ready to use it. Rewarm over medium heat for 1-2 minutes if needed.
• Prepare the grill for an indirect cooking temperature of 250°F. Have a reliable meat thermometer nearby. You’ll need it!
• Bring ribs up to temp: Remove the ribs from the refrigerator for at least 20-30 minutes before placing them on the grill.
• Set the ribs bone-side down onto the indirect cooking area of your grill. Close the lid, and cook for 3 hours. Monitor your grill temperature throughout the cooking process.
• After 3 hours, wrap the ribs in pink butcher paper and return them to the grill for an additional 2 hours.
• Unwrap the ribs and baste them with the chutney sauce every 15 minutes until they reach an internal temperature of 190°F to 195°F.
• Remove ribs from the grill and place them onto a large cutting board. Tent with foil and let them rest for 30 minutes.
• Carve into individual ribs, garnish with cilantro and sliced chilies, and serve.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze in vacuum-sealed bags for 6-8 weeks.

Nutrition

Calories: 384kcal | Carbohydrates: 22g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 984mg | Potassium: 446mg | Fiber: 2g | Sugar: 31g | Vitamin A: 598IU | Vitamin C: 16mg | Calcium: 40mg | Iron: 2mg

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