Indian Style Pork Ribs With Tamarind Date Sauce Recipe

I absolutely love this recipe because it perfectly combines the rich, savory taste of marinated pork ribs with an irresistible tamarind date sauce that hits all the right notes of sweet, tangy, and spicy. Plus, there’s something so satisfying about the tender, fall-off-the-bone meat and the aromatic spices elevating every bite—it’s pure comfort food bliss.

Indian cuisine is defined by a rich blend of spices, and that tradition perfectly embodies my Indian Style Pork Ribs with Tamarind Date Sauce. They aren’t just lip-smacking good; they’re good for you, too, because they’re a low-carb and high-protein dish.

In fact, the only thing that’s bad about them is that they’re not what one might typically consider a quick weeknight meal. But when cooking them isn’t even on the list of the week’s top ten worst ways to spend your time, why not stretch out the experience of cooking them as long as possible?

Ingredients

Pork Ribs: Tender and tasty, they are also rich in protein and fat, making them a great source of that essential macronutrient.

Tamarind Pulp: Delivers an antioxidant-rich sour tang, a taste that’s hard to replicate.

Dates with pits: Sweetness in nature, abundant in fiber, and energy surging nutrients.

Brown Sugar/Jaggery: Sweetness and a source of iron and minerals.

Ginger and garlic, when combined as a paste, have a rich and fragrant flavor that can help make any dish pop.

Their health benefits are numerous, and they are commonly referred to as a “super duo.

” When ginger-garlic paste becomes a part of your cooking repertoire, you are bound to enjoy better health and an enhanced taste experience.

Garam Masala: A cozy, intricate spice combo with a heavy dose of antioxidants.

Mustard Seeds: Tasty and rich in omega 3 (in the form of alpha-linolenic acid).

Ingredient Quantities

• 2 lbs pork ribs
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1 tbsp ginger-garlic paste
• 1/2 cup tamarind pulp
• 1/4 cup pitted dates, chopped
• 1/4 cup jaggery or brown sugar
• 1 cup water
• 1/2 tsp red chili powder (adjust to taste)
• 1 tbsp soy sauce
• 1/2 tsp fennel seeds
• 1/2 tsp mustard seeds
• 2 tbsp fresh cilantro, chopped
• 1 fresh green chili, sliced (optional, for garnish)

Instructions

1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to preheat. Use paper towels to dry the pork ribs, then apply vegetable oil and the following spices directly to the ribs: salt, black pepper, ground cumin, ground coriander, turmeric powder, garam masala, and ginger-garlic paste. Massage the spice rub into the ribs, then allow the ribs to marinate for at least half an hour before you cook them in the oven.

2. In a medium saucepan, mix the tamarind pulp, chopped dates, jaggery or brown sugar, water, red chili powder, and soy sauce. Heat the mixture to a boil over medium heat, then lower the heat and bring to a simmer.

3. For approximately 10 to 15 minutes, cook the sauce, giving it a stir now and then, until the dates have softened and the sauce has thickened somewhat. Puree the sauce with a blender or an immersion blender until it is smooth. Put sauce aside.

4. Warm a big, oven-safe frying pan over medium heat and put in the fennel seeds and the mustard seeds. Toast them for about 1 minute, until they have become aromatic and have started to pop.

5. Put the ribs that have been marinated into the skillet along with the seeds that have been toasted and brown the ribs on all sides for about 3-4 minutes per side.

6. Coat the ribs thoroughly with the tamarind date sauce. Pour the sauce over the ribs and ensure they are well-coated. Cover the skillet with aluminum foil.

7. Move the skillet that has been covered to the preheated oven. Let the ribs bake for approximately
1.5 to 2 hours until they are undoubtedly tender and the meat is beginning to fall away from the bone. For best results, baste the ribs with the sauce every 30 minutes.

8. Take the skillet out of the oven and allow the ribs to rest for approximately 10 minutes before serving.

9. Top the ribs with diced fresh cilantro and, if you like, some thinly sliced fresh green chiles for an extra kick.

10. Serve the ribs piping hot, and pair them with your favorite sides—like naan or rice—for soaking up the delicious sauce.

Equipment Needed

1. Oven
2. Paper towels
3. Medium saucepan
4. Spoon or spatula
5. Blender or immersion blender
6. Large oven-safe frying pan (skillet)
7. Aluminum foil
8. Tongs (for handling ribs)
9. Cutting board
10. Knife (for chopping cilantro and green chiles, if using)

FAQ

• Can I use another protein instead of pork ribs?Indeed, this recipe can be modified for either chicken or lamb, with alterations to cooking times to make sure the meat is done all the way through.
• Is there an alternative to jaggery or brown sugar?If you don’t have jaggery or brown sugar, you can replace them with honey or maple syrup. Use them to similarly sweeten your dish or drink.
• How should I prepare the tamarind pulp?To obtain the tamarind pulp, place the tamarind in warm water and let it soak for about 10 minutes. Then, strain the mixture to get the juice. Squeeze the tamarind well, and make sure to remove any seeds.
• What type of dates should I use?In this recipe, any soft, pitted dates work well, such as Medjool dates. Their natural sweetness makes them the perfect choice.
• Can I make the sauce in advance?The tamarind date sauce can be prepped ahead of time and stored in an airtight container in the fridge for up to three days.
• How do I adjust the spice level?You can control the heat level according to your preference by adjusting the amount of red chili powder and the fresh green chili garnish.
• Do I need to marinate the ribs?Although it is not essential, marinating the ribs for a few hours or overnight with the spices can intensify flavor absorption and tenderness.

Substitutions and Variations

For tamarind puree: Use a same quantity of lemon juice and mix it with a little brown sugar or vinegar. This will give you the sour flavor profile needed to use in its place.
To replace jaggery or brown sugar, use white sugar or honey. They produce the same level of sweetness.
To make ginger-garlic paste: Use 1 teaspoon of ginger powder and 1 teaspoon of garlic powder, or finely mince 1 tablespoon each of fresh ginger and garlic.
For fennel seeds: Anise seeds can be used, though the flavor profile will be slightly different.
If you have fresh cilantro, but it’s not good enough to use, try using fresh parsley instead. It’s not exactly the same as cilantro, but parsley has a different kind of grassy herbaceous flavor that stands in nicely for cilantro.

Pro Tips

1. Marinate Longer for Deeper Flavor While the recipe suggests marinating for 30 minutes, if you have the time, let the ribs marinate for a few hours or even overnight in the refrigerator. This will allow the flavors to penetrate the meat more deeply.

2. Balance the Sauce’s Sweetness and Tang Depending on the tartness of your tamarind pulp and the sweetness of your dates and jaggery, you might need to adjust the balance. Taste the sauce after blending and adjust with more tamarind for tartness or more jaggery/brown sugar for sweetness to your preference.

3. Achieve a Smoky Flavor For an added depth of flavor, consider smoking the ribs for a short period before proceeding with browning them on the stovetop, or after they are done cooking in the oven. You can use a smoker box with some wood chips on your grill for this.

4. Ensure Tender Ribs Check the ribs after 1.5 hours in the oven to ensure they are becoming tender. If not, continue to bake and check every 15 minutes. The timing can vary based on your oven and the thickness of the ribs.

5. Deglaze the Pan After browning the ribs in the skillet, consider deglazing the pan with a splash of water or broth to capture any flavorful bits stuck to the pan. Add this liquid to your sauce for extra richness.